[vc_row][vc_column][vc_column_text] 50% whole bunches. 20 days on skins. Matured in old oak. It’s not unique but it’s not the norm for Mornington Peninsula pinot gris/grigio. Beautiful
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[vc_row][vc_column][vc_column_text]5% new oak and terrific to drink. As fresh and it is silken, as seamless as it is delicious. If you drink this immediately you’re
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[vc_row][vc_column][vc_column_text]This is essentially the ‘Estate’ release, and is something of a flagbearer chardonnay in the range as a result. Juicy. Long. Pristine. Fennel-infused. Pear-riven. All
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[vc_row][vc_column][vc_column_text]5% new oak, fermented wild in barrel, no battonage, no malo. On song. Racy but fleshy and flavoursome. Plenty of zip and a clear acid
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[vc_row][vc_column][vc_column_text] I see CM has recently reviewed the 2018, though there must be some of this still about. Funky struck match, chicken stock, citrus and
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[vc_row][vc_column][vc_single_image image="12582" img_size="full" alignment="center"][vc_column_text]'It flows so effortlessly, offering texture and flavour as it goes. It manages to put on a well-powered display without seeming
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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
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[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
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Scorpo Wines is thrilled to be a part of the ‘Road To Lyon’ culinary journey of the Mornington Peninsula with Chef Michael Cole at
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