Port Phillip Estate Balnarring Pinot Noir 2025
- 95
- $44
- Drink by: 2026-2036
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Planted in 1997, the original Pinot Noir vines were added to, by the inclusion of a higher density planting in later years. Fermentation was in a mix of stainless steel vats and larger format wooden foudre. The team incorporated 15% of whole bunches in the fermentation, which took eighteen days. The wine was pressed into French oak barriques, 15% new, for maturation over the next eleven months. A pale but vibrant crimson, with hints of the Blue Mountains haze. The nose offers notes of strawberries and cherries, chocolate, bay leaves, dried herbs and a touch of vanilla. Good focus, there is quite a creamy texture here, and we do see some early complexity. So much to love here. Juicy acidity with a lingering finish, a touch of sour cherry is evident as the wine comes to a conclusion. It finishes with silky tannins and should provide pleasure for the next eight to ten years at least.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
