Mornington Peninsula's signature wine? It is supple & alluring, coaxing elegant and delicate varietal characters from the locally grown Pinot Noir. Appropriately, the region's wines show great finesse but don't be fooled by any apparent delicacy, as these wines are packed full of intensity, structure & texture.
Walk pristine beaches and spectacular cliff tops, catch a wave, paddle a sea kayak, tackle the fairway at Cape Schanck, or sip a seductive Pinot Noir and feel the difference when you visit the Mornington Peninsula.
Less than an hour's drive south-east of Melbourne, the region now hosts 200 small-scale vineyards and more than 50 cellar doors offering visitors a personal warm welcome and taste of the region's diverse and impressive collection of fine wines. Mornington Peninsula wineries are supported by exceptional, and an increasing variety, of restaurants, bistros and cafes.
The Mornington Peninsula Wine Industry - A Community Guide to Environmental Best Practice & Winery and Vineyard Management.
MPVA Water Project
The MPVA has been conducting biological and chemical water testing each season in Mornington Peninsula vineyards since 2007. The project is run by Geoff Duke and continue to monitor any changes to our waterways:
MPVA Membership Details are included in the following link:
The 2017 vintage is a classic in the making. A mild but windy spring led into a cool summer and extended autumn. Mild days, cool nights and dry weather led to long, slow and even ripening conditions throughout February and March, not rushed by the sun. Yields were reduced by the cool weather in November, but amazing small bunches and berries. The wines are detailed and perfumed, classically proportioned and destined for a long life.
After a mild and relatively dry winter, budburst in the Mornington Peninsula was slightly earlier than recent years with similar conditions continuing through spring. This resulted in flowering with mostly good set and some variability in the elevated regions. The spring period produced some pressure for downy mildew during the set period but canopy and fungicide management saw little effect.
The ripening period during summer was relatively warm, which saw harvest commence up to 7 days earlier than long term averages. On commencement of harvest there was a week of very consistently hot weather (over 30 degrees), causing a rush of picking. After this week ripening and conditions were more usual for the region with steady ripening and no rain, until a cool patch late in the season produced a few millimetres. Yields were reported as high averagewith good acidity retention and excellent, balanced flavours.
Although the warm spell required irrigation in some areas, the region’s coastal proximity and strong soil types handled the weather exceptionally, producing the premium quality expected from the region.