Red Hill Pinot Noir

Port Phillip Estate Red Hill Pinot Noir draws from five blocks on the winery's Red Hill vineyard overlooking Western Port Bay, grown in deep, sloping red basalt soils.

The grapes are placed into a combination of large format wooden foudres and stainless steel tanks. Fermentation begins spontaneously with ambient yeasts. Malolactic fermentation also occurs naturally.

The wine matures for 12 months in small format French oak barriques and, in some vintages, 3,000 litre French oak foudres. It is bottled without fining or filtration.

Pale crimson, Port Phillip Estate Red Hill Pinot Noir has a sappy core of fruit flavours surrounded by fine tannins. Cellaring potential is seven years.