Port Phillip EstateBalnarring Pinot Noir
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Balnarring Pinot Noir from the Port Phillip Estate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Balnarring Pinot Noir of Port Phillip Estate in the region of Victoria is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Balnarring Pinot Noir of Port Phillip Estate in the region of Victoria often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Balnarring Pinot Noir
Pairings that work perfectly with Balnarring Pinot Noir
Original food and wine pairings with Balnarring Pinot Noir
The Balnarring Pinot Noir of Port Phillip Estate matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of monkfish tagine, veal saltimbocca or roast duck breast stuffed with porcini mushrooms and chanterelles.
Details and technical informations about Port Phillip Estate's Balnarring Pinot Noir.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Balnarring Pinot Noir from Port Phillip Estate are 2016, 2015, 2018, 0 and 2013.
Informations about the Port Phillip Estate
The Port Phillip Estate is one of of the world's greatest estates. It offers 16 wines for sale in the of Mornington Peninsula to come and discover on site or to buy online.
The wine region of Mornington Peninsula
Australian cool-climate star (peninsula south of Melbourne): signature Pinot Noir as king red (50%) — fine and fragrant with notes of cherry, raspberry, wild strawberry, undergrowth and a spicy touch, silky tannins and taut acidity shaped by the sea (<7 km). Racy mineral Chardonnay with notes of citrus, white peach, flowers and a saline finish, exceptional natural acidity. Varied soils (sand, alluvium, volcanic terra rossa of Red Hill). Influence of Bass Strait and Port Phillip.
The wine region of Victoria
Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
