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Mill Hill

Wine Making-

The fruit is handpicked in two picks, and whole bunched pressed using a gentle champagne press cycle. No enzymes or sulphur are used at the press tray and the juice is oxidatively handled to get rid of oxidative enzymes early on in the winemaking process. The wine is left at ambient and transferred to barrel with full solids and minimal sulphur is added. Fermentation occurs using wild yeast and is then left unsulfured to the following summer at which time most of the wine has completed full malo- lactic fermentation. A minimal amount of sulphur is added in the spring and left in barrel for a total of 12 months where it is racked off gross lees and into tank. The resulting wine is bottled using no finings and minimal filtration.

Tasting Notes-

An open and expressive Chardonnay with lifted lemon curd and spice on the nose. The palate shows yellow peaches, rich creaminess and crisp acidity known to the Mill Hill vineyard site. A well-balanced Chardonnay, with a beautiful length and floral finish.

Reviews

Polperro are making excellent regional Chardonnay and Pinot Noir but have risen through the pack with their own imprint on the Mornington staples. Expect saline/sea spray character, nougat oak rippling gently through creamy stone fruit character and a core of grapefruity acidity bright through the wine. Classy stuff. Higher end feel through and through. 94 POINTS - Mike Bennie WBM

Clone 110V5 planted 1992 at 270 m, one of the highest vineyards of the region. Spontaneous fermentation and minimal sulphur additions. Fermentation and 12 months in barrel before six months on lees in tank. Crisp nose with just the merest suggestion of struck match. Very pure and fresh but with good fruit and palate impact with the merest hint of popcorn. Not the austere school of Australian Chardonnay. Very bright fruit. Very pleasing, even if far from funky. Jancis Robinson