Port Phillip Estate Red Hill Chardonnay 2025
- 94
- $44
- Drink by: 2026-2038
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The Estate’s vineyard at Red Hill has three parcels of Chardonnay, the largest, which is 1.3 hectares, is the oldest at 37 years. Thirty years ago, they planted another 0.3 hectares and then in 2013, a third parcel of closely planted vines. The fruit was whole bunch pressed into a mix of French oak puncheons and 350-litre barrels, of which 18% were new. Fermentation took place over sixteen days, and the wine spent eleven months maturing on lees, but without bâttonage. The colour is that of the sun on a pale watery dawn, with vestiges of yellow. Good oak integration throughout, the nose has notes of peaches, nectarines, a flick of limes and florals. There is an underlying minerally texture and good power throughout. Impressive length, this is a wine with a good future. Enjoy this over the next ten to twelve years.
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.
