From the single vineyard collection by Polperro. Talland Hill “Bistro” block was planted in 1992 at 170 metres above sea level. The wine making similar to the Mill Hill, Fruit was handpicked and destemmed and fermented in 2 ton open fermenters as whole berries. Hand plunged 2-3 times each day for 10 days. Left on skins post ferment for 10 days. Pressed off skins into barrel (with 30% new oak) for 16 months total barrel maturation. The wine is bottled without fining or filtration. Bottled under Diam ‘cork.’
Polperro, Talland Hill, Pinot Noir, Mornington Peninsula, 2016
Muscular, powerful nose replete with black cherry, fruit cake & spice, cocoa powder, roast ham meatiness before black olive, vanilla, rosewater, sweet garam spice and fresh turned earth. A stronger expression: a slightly dried palate with dark cherry and “craisin” fruit, sweet brown spices with a focused tannin line with a distinct vanilla bean kick. I find an oiliness to the texture of the wine, as with the Talland Hill chardonnay (perhaps it’s the terroir?). Finishes with warmth and long planks of woody notes.
Wine sample courtesy of Polperro