From the single vineyard collection by Polperro. The Mill Hill block was planted in 1994 on a northerly aspect approx 270 metres above sea level. Handpicked and destemmed fruit, fermented in 2 ton open fermenters as whole berries. Hand plunged 2-3 times each day for 15 days. Left on skins post ferment for another 15 days. Pressed off skins into barrel (30% new oak). 16 months total barrel maturation. Bottled without fining or filtration. Bottled under Diam ‘cork.’
Polperro, Mill Hill, Pinot Noir, Mornington Peninsula 2016
A little soupy in appearance, yet with a bright edge. Chary, ripe cherry and raspberry with crushed thyme and a hint of blue confection (from the almost carbonic maceration during fermentation). Quality of the oak treatment comes through with a rosewood edge and cocoa nibs. Tense, with a spicy, juicy undeniable edge to the red fruits. A harmonious texture of fine tannin with a powdered cocoa darkness/bitterness. There’s just a hint of youthful awkward acidity at the end which dulls the finished product somewhat, but it’s a quibble.
Wine sample courtesy of Polperro