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

Tel: +61 3 5989 7697

Our Wines

pinotgris

PINOT GRIS

Pinot Gris is made in a predominantly Alsatian tradition. The fruit is whole bunch pressed and sent to tank to settle. Approximately 30% of the solids are removed. The juice then has the remainder of the solids mixed through and is transferred to 4 years and older French barrels. Along with wild yeast fermentation, the use of old barrels accentuates the savoury side of this aromatic variety and also helps produce complex flavours, whilst still retaining plenty of fruit character. Mouth-watering, refreshing acidity is assured by stopping malolactic fermentation and the lees are not stirred. The wine is bottled after between 10 and 12 months.

Bestia

PINOT GRIGIO TRADIZIONALE

Hue between burnt orange and a Mutabilis  rose.  Rich aromatics, spicy,heady. Auroma – Red ‘Sensation’  pear . Oranges. Morello cherry. Refined Palate grippy, wonderful texture.  Briny, spicy, intense, exotic. Savoury phenolics. Flavours of Mandarin, orange jube, mixed with pears.  Citrus pith and exotic spices accompany the long finish. Winemaking: Ripe grapes are  harvested –  30% Wholes bunch, 70% Destemmed in an open top fermenter.  5 day cold soak, indigenous ferment over two weeks.  Pressed after 30 days total.  Aged for 12months in French oak barriques.

chardonnay

CHARDONNAY

Chardonnay is also made in a Burgundian tradition. The fruit is whole bunch pressed and sent directly to new and old French barrels. When fermentation is finished, the wine is sulphured to prevent malolactic fermentation – thus retaining the refreshing, mouth-watering, approachable acid that is a hallmark of maritime Mornington Peninsula Chardonnay. The wine is not battonaged. It feeds off the lees (or the mother as the Europeans refer to it) at its own pace. It is bottled after 12 months.

Rose

ROSÉ

CHANGE THIS TO ROSE. The fruit is whole bunch pressed and sent to tank to settle. Approximately 30% of the solids are removed. The juice then has the remainder of the solids mixed through and is transferred to 4 years and older French barrels. Along with wild yeast fermentation, the use of old barrels accentuates the savoury side of this aromatic variety and also helps produce complex flavours, whilst still retaining plenty of fruit character. Mouth-watering, refreshing acidity is assured by stopping malolactic fermentation and the lees are not stirred. The wine is bottled after between 10 and 12 months.

pinotnoir

PINOT NOIR

Pinot Noir is made in a predominantly Burgundian winemaking tradition. The fruit is chilled, de-stemmed, and open vat fermented. Pre- fermentation cold soaking of the de-stemmed fruit enhances flavours and complexity. Spontaneous wild yeast fermentation usually begins 4 to 5 days after. The cap is plunged as required. After fermentation, the wine is pressed and transferred to a selection of new (approx. 25%) and used (one, two and three year old) tight-grained French barriques. The wine is bottled 18 months later.

shiraz

SHIRAZ

Shiraz is made in a Côte-Rôtie /Hermitage winemaking tradition. The fruit is chilled, de-stemmed, and open vat fermented. Pre- fermentation cold soaking of the de-stemmed fruit enhances flavours and complexity. Spontaneous wild yeast fermentation usually begins 4 to 5 days after. The cap is plunged as required. Cuvaison (length of time on skins) usually takes 18-20 days. After fermentation and cuvaison, the wine is pressed and transferred to a selection of new (approx. 25%) and used (one, two and three year old) tight grained French barriques. The wine is bottled 18 months later.

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