From the single vineyard collection by Polperro, made from the workhorse MV6 clone. This vineyard planted in 1992 at 160 metres above sea level. As per the Mill and Talland Hill pinots, the fruit was handpicked and destemmed and 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 15 days. Pressed off skins into barrel for maturation (30% new oak) for 16 months. The wine is bottled without fining or filtration. Bottled under Diam ‘cork.’
Polperro, Landaviddy Lane, Pinot Noir, Mornington Peninsula, 2016
Sweetly spiced nose, full of exotic aromas like a Turkish bazaar. Cherry and rosewood with vanilla blossom, sweet brown spices with cardamom pods and cinnamon. Poised and balanced, with the right amount of fruit to texture. Sitting elegantly with red currant and cherry leading the dance while the aforementioned spice gently ghosts with fine Belgian chocolate providing a quality base. Simply delicious.
Wine sample courtesy of Polperro