It’s amazing what you can do by doing very little. You’d think minimal intervention winemaking would somehow lack something. Not at all. Here, great fruit is pretty much left to do what it wants. Hand-harvested from lazy Mornington vines that don’t produce very much fruit, they’ve been gently coaxed through natural fermentation and left to mature for a year and a half in French oak. The result is stunning Mornington pinot. Laser-sharp and tautly concentrated, there’s plenty of supple fruit flavour and enchanting complexity to ensure every sip is a discovery.
Sometimes, less is more. Makes sense, though. If you were a pinot grape growing happily on the Peninsula, what would you aspire to?
“From the first sip, smitten. Swooning aromas of spiced cherries, Campari and blood-orange with some forest floor complexity. The lighter-framed palate is gentle with fine, lithe tannins and a savoury twist to the finish.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Mornington Peninsula
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
From the producer
Mid crimson, an elegant Pinot Noir. Fresh red fruits on the nose, with ample tannins adding to the long savour finish. Has concentration and structure.
The Principia vineyard is located in the beautiful region of Red Hill on the Mornington Peninsula, Victoria. We use only hand harvested fruit from low yielding, non-irrigated vines. Traditional, gentle winemaking techniques are used to encourage the wine to express the individual characteristics of the vineyard site. This includes natural fermentations, no use of pumps or filters and maturation in French oak for appoximately 18 months. The combination of these viticultural and winemaking techniques with the slow ripening conditions, result in complex wines that display elegance and finesse.
The Mornington Peninsula is one of those places you dream of retiring - once you've made a cool $10m to get you into the Red Hill club. The sublime mix of temperate climate, expansive views, lush hills and pristine beaches is something not many would turn their nose up at. You can rest assured that every winery here has all the money they need, and although the wines may be relatively expensive, they're made as close to idealistic aspirations as possible. It's hard to find a bad wine. The usual cool climate suspects are the mainstay here (Pinot Noir, Pinot Gris, Chardonnay and Riesling) and they range from ethereal to weighty. Whichever end of the spectrum, they're all class.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Pizza with bocconcini, prosciutto & rocket
- 1 x 440g bought pizza base with tomato paste
- 5 bocconcini, thickly sliced
- 80g (1/2 cup) pitted black olives
- 80g baby rocket leaves
- 30g (1/3 cup) shaved parmesan
- 7 thin slices prosciutto, torn in half
- Preheat the oven to 250°C. Place an oven shelf in the lowest position. Place pizza base on a baking tray. Top with bocconcini and olives.
- Bake on the lowest shelf of oven for 8 minutes or until the bocconcini melts and the base is crisp.
- Meanwhile, combine the rocket and parmesan in a bowl.
- Top the pizza with the prosciutto and the rocket mixture to serve.