Port Phillip Estate is a specialist Pinot Noir and Chardonnay producer located on the Mornington Peninsula, one of Australia’s foremost cool climate maritime wine growing regions. Our wines are domain grown, vinified and bottled. The winemaking is overseen by winemaker Tim Perrin. We endeavour to grow the highest quality fruit that expresses the terroir of each vineyard. Our viticultural philosophy is to develop and maintain a soil and vineyard biota that produces a balanced vine living sustainably in its environment. Our biological farming system is driven by the belief that the health of our vineyard soils and thus vines, underpin wine quality. Our vineyards are always hand-pruned, shoot thinned, shoot positioned and crop thinned. All our fruit is handpicked. The winemaking philosophy is to best preserve the inherent characteristics present in the fruit, making site-expressive wines of detail and structure. We believe all our wines should convey a sense of the place and the season in which they were grown. Our practises in the winery are low-intervention. Fermentation of all our wines occurs spontaneously with native ambient yeasts. This is also the case for malolactic fermentation. We use wholly French oak for all barrel matured wines, red and white. All our red wines are unfined and unfiltered. Our white wines are all unfined and at times also unfiltered. We bottle all our wines in-house using our dedicated bottling line.