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Sam Coverdale is living his dream. Farming a little patch of Mornington Peninsula and making wines that he loves to drink.
“We believe that great wines have character and balance, and that they are grown on the vine.” he says, hence his move toward organic farming principals. The more care he has taken in the vineyard, the better the wines have become. The proof really is in the pudding.
This Pinot Noir, a blend of fruit from selected blocks on his estate, is one of his slickest releases to date. It’s made with a gentle touch, a little carbonic maceration to bring out the red fruit and perfume, but with some gravelly base notes to off-set the prettiness.
After sampling this release, Mike Bennie called Sam out as “one of the producers to watch from Mornington Peninsula at present” and it’s not hard to see why.
What It Tastes Like
“Arguably one of the producers to watch from Mornington Peninsula at present, Polperro has delighted drinkers over past vintages with cooler, more restrained Pinot Noir, and continues the theme in 2015. This is lithe in texture and weight, hewn from grapey, chalky tannins, bold in cherry and spice perfume. Super.” - Mike Bennie (WBM)
94 points. “Medium red-purple colour, the bouquet offers fresh herbs together with raspberry. It has a charming feathery lightness. Medium-bodied, softly textured but quite intense in its bright, deep fruit-driven flavours. It’s lovely now with ageing potential.”
- Mike Bennie (Gourmet Traveller Wine)
The fruit is handpicked and destemmed into 2 ton open fermenters as whole berries and left to start fermenting naturally. It is not touched until a 2-3° drop in baume , which allows fermentation to occur inside the grape berry to increase the aromatics of the finished wine. Once fermentation starts strongly then the ferment is handplunged 2-3 times per day for 15 days. The wine is left on skins for post ferment maturation for another 15 days. It is than pressed off skins and racked to barrel. 30 % new oak and predominately Sirugue extra tight grain light toast. In spring the wine is racked and returned to barrel. After a total of 16 months barrel maturation the wine is bottled without fining or filtration.
The vineyard is situated 160m above sea level, and sheltered by a valley that is moderated by the cooling Bass Strait sea breeze. This allows for gradual ripening, but with a south westerly aspect the vineyards receives plenty of afternoon sun as well which shows through the finished wine.
The vineyard’s are managed without using herbicides or insecticides and the use of biological and good cultural practices is maximised to control disease. For the most part only organically permitted fungicides are used to control disease in the vineyard. On rare occasions however systemic fungicides are needed. Our plan is to gradually convert the vineyards to become organic once the vineyard’s immune system is fully developed.
Bottle Size: 750ml
The Mornington Peninsula has become a go-to destination for lovers of modern Australian Pinot Noir and Chardonnay. Mornington’s perfect climatic conditions for producing these varieties has seen it become, in only a relatively short time, one of the premier regions for these varieties in the country. The wines are beautiful. The best examples are wines which show a restrained power. Both intensity and elegance. It’s a region which will continue to blossom and mature for many years to come.
No variety captures the hearts and minds of the wine lover quite like Pinot Noir. It’s the unicorn of many a winemaker. Notoriously fickle to grow, this delicate red variety can deliver a kaleidoscope of flavours and aromas, from the bright and floral to the moody and mysterious and everything in between. The cooler regions of Australia are where Pinot Noir is most at home. Look to Tasmania and Victoria for the best examples, with some quality wines beginning to show from the Great Southern and from the cooler parts of NSW. Falling in love with Pinot Noir can be a life long affair, beware the charms of this most enchanting of grapes.
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