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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Our Wines

pinotgris

PINOT GRIS

The fruit is hand-picked, whole bunch pressed and sent directly to old (4 years and older) French barriques. 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. The lees is not stirred. The wine is bottled after between 10 and 12 months.

Bestia

PINOT GRIGIO TRADIZIONALE

Ripe grapes are harvested – between 20-50% Wholes bunch, rest are destemmed in and fermented in an open top fermenter. Five day cold soak, at least, before a wild yeast starts the fermentation. Pressed after 30 days total. Aged for 12 months in French oak barriques.

chardonnay

CHARDONNAY

The fruit is hand-picked, whole bunch pressed and sent directly to old (4 years and older) French barriques for the AUBAINE. The ESTATE and EOCENE chardonnay have 20%new oak, with the rest of the barrels being 1, 2 and 3 year old barrels. When fermentation is finished, the wine is left on lees until the start of malolactic fermentation. It is then sulphured to prevent malolactic. The wine is not stirred. 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

The fruit is hand-picked, whole bunch pressed and sent directly to old (4 years and older) French barriques. 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 8 and 10 months.

pinotnoir

PINOT NOIR

The fruit is hand-picked, predominantly de-stemmed, and open vat fermented in a mixture of concrete and stainless steel fermenters. Pre- fermentation cold soaking of the de-stemmed fruit enhances flavours and complexity. Spontaneous wild yeast fermentation usually begins 5 to 6 days after. The cap is plunged as required. After fermentation, the wine is pressed and transferred to a selection of new (approx. 20%) and used (one, two and three year old) tight-grained French barriques for the ESTATE  and HIGH DENSITY wines and 5% new oak for the NOIRIEN. The wine is bottled 12 to 13 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.

eocenepinotnoir

EOCENE HIGH DENSITY PINOT NOIR

Scorpo ‘Eocene’ High Density Vineyard( 9800 Vines to the Hectare) 2017 Pinot Noir is made from hand-picked fruit; Abel clone. It is wild yeast fermented in open stainless steel fermenters with 10% whole bunch and 90% destemmed fruit.   It is pressed out after 20 days. Indigenous malolactic fermentation follows a few months after the wine is transferred to French oak barrels (20% new).  The wine is bottled without fining or filtration 13 months later.

Pinsanto

PINSANTO

The fruit is allowed to ripen well into autumn so that the flavours can reach their richest potential, and have attained full aromatics.  We pick when all the elements, including the acid are in balance.  Harvest date varies.  The fruit is whole bunch pressed to tank, allowed to settle, coarse solids removed, inoculated with cultured yeast and once the ferment had started, transferred to four years and older barriques for maturation on lees over 8 months. It is bottled between 9 and 12 months later.

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