The 2016 Mornington Pinot Noir was hand harvested from a vineyard coming up to 20 years old, with predominately clone 115, plus some MV6 and 114. These vines are grown on a southeast-facing slope, on rich red loam over course gravel. I have had my eye on this particular site for the past 18 months, so when vintage 2016 from the Mornington was on the cards, I was very excited. The vineyard seems to take just a few extra days to ripen than the vineyards close by. The growing season started off quite dry, but summer rain worked in our favour, producing clean, full bunches at two tonnes to the acre. Picking occurred in early March.
The blend of clones for this wine resulted in 50% 115 and 40% MV6, with 114 making up the balance These were two separate ferments, allowing room to find that sweet spot at blending. Wild ferments were allowed to take hold and 25% whole bunches were used to build structure and complexity. The ferments took well over a week to take off, with the cold soak being slightly too effective; however, patience saw both ferments finish in just under three weeks. It then went into 30% new French oak. The wine was racked twice over 17 months before going to bottle, with no filtration. – Pip Farr
Deeper colour and richer, more pronounced nose than the Gippsland. Still in the red-fruit spectrum but more cherry. There are pretty floral notes but, though we have fewer whole clusters in the ferment here, there’s a greater sense of “bunchiness” and the oak shows more of a vanilla character. Rich and generous on the attack, with pulpy red fruits, spicy depth and a smooth oak background. The tannin is a little "heavier" but it’s in keeping with greater depth and weight of fruit. Spice builds beautifully through the finish and this has that peacock’s tail sensation which is a common, delightful, thread through Pip’s wines. – Ed Merrison, CellarHand