The Mornington Peninsula climate has changed little since Eocene times, and the Scorpo Family Vineyard in Merricks North is located in the heart of this region. Fossil evidence suggests that the climate is much the same as it was before the Older Volcanics, which means that the vineyard is blessed with a stable climate in most years, and offers the perfect combination of land, aspect, soil type and microclimate.
The fruit is hand-picked, predominantly de-stemmed, and open vat fermented in a mixture of concrete and stainless steel fermenters. Pre- fermentation cold soaking of the de-stemmed fruit enhances flavours and complexity. Spontaneous wild yeast fermentation usually begins 5 to 6 days after. The cap is plunged as required. After fermentation, the wine is pressed and transferred to a selection of new (approx. 20%) and used (one, two and three year old) tight-grained French barriques for the ESTATE and HIGH DENSITY wines and 5% new oak for the NOIRIEN. The wine is bottled 12 to 13 months later.
JAMES HALLIDAY 5-STAR WINERY
Scorpo ‘Eocene’ High Density Vineyard (Planted in 2013 at 9800 Vines to the Hectare) 2018 Pinot Noir is made from hand-picked fruit; Abel clone. It is wild yeast fermented in open stainless steel fermenters with 10% whole bunch and 90% destemmed fruit. It is pressed out after 20 days. Indigenous malolactic fermentation follows a few months after the wine is transferred to French oak barrels (20% new). The wine is bottled without fining or filtration 13 months later. The fruit is deep and complex, no surprise, but the savoury tannin support has also been well managed. Watch this space. This wine partners brilliantly with Peking Duck.