Join us this Saturday as we explore the new Polperro releases from Mornington Peninsula — elegant, site-driven Pinot Noir and Chardonnay that reflect the region’s unique character.

Mornington Peninsula – Cool Climate Elegance

South of the Yarra Valley, the slender Mornington Peninsula GI stretches between Port Phillip Bay and Bass Strait. While much of its oceanfront real estate has been snapped up by Melbourne’s wealthy for weekend escapes, winegrowing has firmly established itself among the rolling hills and seaside towns. Today, the region boasts around 976 hectares under vine and more than 60 wineries, most of them small, family-owned, and highly quality-focused.

The defining feature of the peninsula is its maritime climate. With water on three sides, temperatures are moderated year-round, providing long, even ripening seasons and protecting delicate grape varieties from extremes. Yet within this compact area, there is striking variation. Red Hill, on the western tip, is notably cooler than the northeast near Moorooduc, where Pinot Noir might be picked up to three weeks earlier. This contrast between “up the hill” and “down the hill,” as locals describe it, lends diversity and nuance to the wines produced.

The region is particularly celebrated for Pinot Noir, which makes up nearly half of plantings and the majority of red grapes. Mornington Pinot styles range from perfumed and delicate to deeper, more structured expressions, depending on site and winemaking approach. Chardonnay thrives here too, often crisp, citrus-driven, and mineral, while Pinot Gris has also found success, producing aromatic, textured whites. Across all varieties, the wines share a common thread: freshness, balance, and a strong sense of place, shaped by the cooling influence of the sea and the peninsula’s patchwork of volcanic and sandy loam soils.

Mornington Peninsula has grown into one of Australia’s leading cool-climate regions, producing wines that stand confidently alongside the world’s best, while retaining a boutique charm.

Polperro Estate – Mornington Peninsula 

 The estate spans several carefully chosen vineyard sites, each contributing its own character:

• Coverdale Vineyard: A northeasterly-sloped, sheltered valley facing the Dandenong Ranges. Its tranquility yields even ripening and rich mid-palate weight from MV6 clone Pinot, producing structured, early-picked fruit.
•  Talland Hill Vineyard: Located at the cellar door in Red Hill, with north-facing rows. A warmer, protected site producing bold Pinot Noirs with strong tannic structure, and intense, mineral-driven Chardonnays.
• Landaviddy Lane Vineyard (Shoreham): A gentle southwest-slope that receives moderated afternoon sun and cool sea breezes, producing perfumed, fruit-forward wines with round, flowing tannins.
• Mill Hill Vineyard (Red Hill): One of the highest and most exposed plots, with north-facing slopes that extend the growing season. The “hill block,” planted over granite, yields mineral, driving Chardonnay and Pinot Noir.
• Little Laney Vineyard: Perched on a steep easterly slope overlooking Western Port Bay and Phillip Island, this site captures delicate coastal character in its wines.

Polperro’s viticulture is guided by organic, biodynamic, and regenerative principles. Coverdale and his team oversee every detail—from pruning to canopy management—to ensure each single-vineyard wine vividly reflects its unique site and the broader maritime terroir.

In short, Polperro crafts wines that are elegant, site-distinct, and evocative of the Mornington Peninsula’s cool-climate character—Pinot Noir defined by minerality and freshness, Chardonnay distinguished by precision and regional nuance.

The Wines

2024 Polperro Pinot Gris – Mornington Peninsula, VIC – $48
Fragrant notes of pear, sea spray, Asian broth and fresh herbs flow into a mineral-driven palate layered with orchard fruit, praline and almond meal. With time in the glass, the wine broadens yet keeps its focus and persistence.
Winemaking: Hand-picked and whole-bunch pressed on a gentle champagne cycle, the juice was wild-fermented with full solids in barrel, left unsulphured until summer, then matured for 6 months before bottling unfined and minimally filtered.

2023 Polperro Chardonnay – Mornington Peninsula, VIC – $58
A complex nose of nutty barrel spice, white stone fruit and citrus blossom opens to a palate full of energy, with ripe lemon and stone fruit balancing creamy texture and a refreshing saline finish.
Winemaking: Harvested in three picks, whole-bunch pressed and wild-fermented with full solids, then matured unsulphured in barrel for 12 months before bottling with minimal sulphur, no fining and light filtration.

2024 Polperro Pinot Noir – Mornington Peninsula, VIC – $65
Bright aromatics of red berries, blackberry and blueberry lead to a compact palate of dewy red fruit, minerality and fine tannins, giving elegance and subtle savoury depth.
Winemaking: Fruit from multiple blocks was hand-picked and destemmed as whole berries, wild-fermented with gentle plunging, then matured 12 months in barrel (10% new oak) before bottling unfined and unfiltered.

2023 Polperro ‘Talland Hill’ Chardonnay – Mornington Peninsula, VIC – $90
Aromas of stone fruit, lemon and jasmine are layered with subtle nuttiness. The palate shows generosity and textural weight, carried by vibrant acidity and a lingering, mineral finish.
Winemaking: Certified organic and biodynamic, the fruit was hand-picked, whole-bunch pressed, wild-fermented on full solids, and matured 12 months in barrel before bottling with minimal intervention.

2023 Polperro ‘Mill Hill’ Pinot Noir – Mornington Peninsula, VIC – $102
Delicate yet pure aromatics of red berries, plum and blue fruit weave with herbs and spice. The palate is bright and citrus-tinged, with crunchy red fruit and fine tannins that evolve beautifully in the glass.
Winemaking: Hand-picked, destemmed whole berries underwent wild fermentation with gentle plunging, followed by 16 months in barrel (30% new oak), bottled unfined and unfiltered.

2023 Polperro ‘Coverdale’ Pinot Noir – Mornington Peninsula, VIC – $102
An expressive bouquet of strawberries, dark berries and peppery spice precedes a fresh, vibrant palate of red fruit and savoury spice, framed by crisp tannin and acidity.
Winemaking: Fermented as whole berries with natural yeast and minimal handling, the wine spent 16 months in barrel (30% new oak) before bottling without fining or filtration.