Port Phillip Estate

Port Phillip Estate

We endeavour to grow the highest quality fruit that freely expresses the terroir of each vineyard. The vineyard philosophy is to develop a soil and vineyard biota that produces a balanced vine living sustainably in its environment.

Informed by the principles of agro-ecology and permaculture, we employ a biological farming system that places focus on the improvement of soil biology through the use of compost teas, estate-produced compost, mulch and other natural soil and plant conditioners.

Winery

The wine making philosophy is to best preserve the inherent characteristics present in the fruit while making wines of elegance, finesse, texture, complexity and structure.

Our wines are domain specific. We believe that all of our wines should convey a sense of the place and the season in which they were grown.

Our practices in the winery are non-interventionist. All of our wines are fermented spontaneously as are the malolactic fermentations.

The winery is designed to promote the movement of fruit and wine via gravity flow, avoiding the use of pumps. When a pump is required very gentle peristaltic pumps are employed.

All the red wines are unfined and unfiltered. The white wines are all unfined and at times also unfiltered.

The Dining Room

Gourmet Traveller described the Dining Room at Port Phillip Estate as ‘one of Australia’s top one hundred dining experiences, the very picture of a chic modernist château.’

The Dining Room a refined space offering exceptional food and wine. The space extends to an expansive outdoor timber deck taking advantage of the sweeping vineyard and coastal views to Westernport Bay and Bass Srait.