“Mornington Peninsula is probably doing more for Pinot Noir than anywhere else. In a good vintage, this region is capable of making some of the most aromatic and silky Pinot Noirs in Australia.”
— ANDREW CAILLARD MW
The cool climate Mornington Peninsula is now internationally recognised for producing much of Australia’s finest Pinot Noir and Chardonnay. The Australian Geographical Indication “Mornington Peninsula” was entered in the Register of Protected Names on 18 March 1997.
John Gladstones, in his definitive book ‘Viticulture and Environment’ says the region…
“…has arguably the best ripening climate in Victoria for light to medium bodied table wines…this would appear to be one of the few regions of Australia where the precise characteristics of the great Burgundy wines (both red and white) might reasonably be aspired to.”
Almost half the vines planted on the Mornington Peninsula are Pinot Noir, followed closely by Chardonnay. A smaller amount of Shiraz and other cool climate varieties are planted, but it is the more recently introduced Pinot Gris which is fast creating an exciting reputation for fine quality and regional distinctiveness.
There are now more than 200 vineyards, 60 wineries and at least 50 cellar doors on the Mornington Peninsula. Most are concentrated around Red Hill, Red Hill South and Main Ridge, with clusters at Moorooduc and Tuerong in the north, and Balnarring and Merricks towards Western Port Bay.
After a very cold winter, the 2016 growing season had the highest average maximum temperature (23ºC v 21.8ºC avg), earliest flowering (10 days earlier than average) and harvest dates (23 days earlier than average) on record, lowest growing season rainfall (211mm v 348mm avg) and shortest hang time (budburst-harvest; 21 days shorter than average). The result was a dry and warm vintage with good yields.Vineyards: Clones Wallis (Middle Block 100%) :: MV6 (100%)
Harvest date : Yield Hand picked 2 March 2016 :: 3.48 tonnes/ha (1.4 t/acre, ~20.9hl/ha)
Release date : March 2018
Brix :: pH :: TA 23.8° (13.2° Baumé) :: 3.50 :: 6.5 g/l
Winemaking: Grapes hand-harvested in early March and, on arrival at the winery, 100% destemmed. A 6 day pre-ferment maceration preceded a 100% indigenous yeast fermentation with manual plunging throughout, followed by a short post-ferment maceration (a total of 25 days on skins). Following pressing and a short settling period the wine was transferred to 31% new French oak barriques. After a natural 100% MLF with warmer temperatures in spring, the wine was bottled unfined and unfiltered following a total of 12 months of oak maturation.
Perhaps the only challenge with the 2016 Wallis Pinot Noir is that its personality is anything but open. Instead, it’s a really black fruited wine. Blackcurrants, cloves, spice aplenty. It’s just a fraction bitter, with a deliberately savoury mode and with almost molten berry
concentration to it. The mysterious Pinot Noir stranger in the corner, this will please those looking for a more restrained, subtly powerful style. Andrew Graham