This single-vineyard Mornington Peninsula Pinot Noir has intense savoury, earthy, forest floor aromas that lure you into a pretty, delicate and engaging Pinot Noir. The palate delivers fine tannins with toasty oak, smooth minerality and a fresh, fine-acid finish. – Pip Farr

The Philippa Farr Mornington Peninsula Pinot Noir is grown on the same vineyard we’ve been working with for the last few years. With 20 years of age the site is hitting its straps. Predominantly clone 115, with some MV6 and 114. This vineyard is well protected and a consistently delivering southeast-facing slope, made up of rich red loam over course gravel.

Wild ferments, with 25-30% whole bunches to aid in the wine’s structure and complexity. The slow take-off of the wild ferment allows the wine to sit on skins for close to three weeks. The wine is then pressed off to 30% new oak and racked twice off lees over an 18-month period in barrel. It then goes to bottle where it’s allowed to settle for eight months.

The intense savoury, earthy, forest floor aromas lure you into a pretty, delicate and engaging Pinot Noir. The palate delivers fine tannins with toasty oak, smooth minerality and a fresh, fine-acid finish. – Pip Farr