Scorpo Vineyard & Wines
23 Old Bittern Dromana Road
Merricks North 3926
Mornington Peninsula
Victoria (MEL 162 E12)
Australia

Tel: +61 3 5989 7697

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[vc_row][vc_column][vc_single_image image="12582" img_size="full" alignment="center"][vc_column_text] "Not your average Joe. 30% whole bunch, wild ferment, pressed 30 days from harvest, matured for 12 months in oak. It's a burnished, rusty, crimson, orange-like colour. It's textural in the mouth but not to an exaggerated degree. It treads lightly as it trips through the mouth, each step careful but fluent. It tastes of oranges and pears, woodsy spices and strawberry sorbet. Wood smoke too. It takes a few mouthfuls to adjust to its way of thinking." Campbell Mattinson[/vc_column_text][/vc_column][/vc_row]

[vc_row][vc_column][vc_column_text]Mornington Rose, fermented in old oak. On the money. Lovely drink. Dry and savoury in part but the centre is juicy and fruit-filled. Tangerine, red cherry, fennel and dry spice. Another very good release. Rated : 92 Points Tasted : Mar19 Alcohol : 13% Price : $28 Closure : Screwcap Drink : 2019 - 2021 Campbell Mattinson[/vc_column_text][/vc_column][/vc_row]

Scorpo Wines is thrilled to be a part of the ‘Road To Lyon’ culinary journey of the Mornington Peninsula with Chef Michael Cole at Zigis Bar in Flinders. Our wines will be matched to a 4 course meal on the 22nd of November, and the event is already Sold Out! There are 3 other dates also, each featuring a Mornington Peninsular Winery. Contact Kate Poole on 03 59890201 or info@flindershotel.com.au for more information. Road To Lyon Join Head Chef Michael Cole and his team as he journeys down the ‘Road to Lyon’ to compete against the world’s best chefs in what is internationally regarded as the Culinary Olympics. Wildly talented and defining the

Max Allen for The Financial Review May 10, 2017 There’s a pinot gris for every nuance of Asian cuisine ‘one of the Mornington Peninsula’s best pinot gris producers, Paul Scorpo, has just released a very different new expression of the variety – wild-fermented on skins, barrel-aged – that he reckons would go well with a rustic Italian lentil soup. Called Bestia, the beautiful copper-coloured wine (reviewed below) was inspired both by memories of his father’s winemaking at home in the shed in Coburg and by his daughter’s glowing reviews of amber-coloured skin-contact pinot grigio she’d tried on a trip to Italy five years ago. It’s a bloody marvellous wine – one of

Wine: Mornington Peninsula International Pinot Noir Celebration The eighth biennial Mornington Peninsula International Pinot Noir Celebration last month was bigger and better than ever. I’m reasonably sure I’ve attended them all – I was reminded that I was keynote speaker at the first event in 2001 – and I witnessed the way this year’s committee balanced the interests of the 35 Mornington wineries involved (who paid for the event), 31 producers from elsewhere in Australia, two leading estates from Burgundy, and the 220 people attending all sessions. Then there were the 23 panellists from the US, France, New Zealand and Australia drawn from the ranks of winemakers, researchers, wine

Gourmet Traveller Wine recipe match MAY 2016 Scorpo Rose 2015 with Chicken, sausage and prawn jambalaya WINE 2015 SCORPO ROSE Mornington Peninsula, A$35 This is a complex dish, its gusty flavours underpinned by base notes of onion, capsicum and celery with the usual spices adding kick. The trio of protein (sausage, chicken and prawns) are unified by the rice in this Southern take on a Spanish paella.  This crisp, flavoursome Rose integrates nicely with the recipe – its pinot noir base adding charm. The 2015 Scorpo exudes fresh raspberry and strawberry flavours, its fruitiness cut by a whisper of tannin in harmony with the jambalaya. Recipe: Chicken, sausage and prawn jambalaya SERVES: 6-8; PREPERATION: 20