Scorpo Wines
Mornington Peninsula, Victoria
SUSTAINABLE - ORGANIC - MINIMAL INTERVENTION - VEGAN
A passion for fine wine is in the Scorpo blood, stretching across generations and geography – from Sicily to Sardinia and now Australia. Today, the Scorpo family vineyard on Australia’s Mornington Peninsula combines old world practices with new world flavours. Scorpo Wines combines the family heritage with expertise in growing premium grapes, meticulous attention to site selection, and a best practice approach to vineyard management and processes.
Paul has worked for over 25 years as a horticulturalist and landscape architect, and this professional and personal connection to the land has instilled the importance of care and consideration for environments at Scorpo Wines. The Scorpo family has a strong connection to their vineyard – the unique land, soil and climate are what enable them to produce distinctive wines with a sense of place. The wines are made to express the flavours of the new world, in the style of the old world. Scorpo Wines have also undertaken significant research to inform the selection of the specific varietal clones used in the vineyard. They make Pinot Noir, Chardonnay, Pinot Gris and Shiraz, and look to the greats from the regions of Burgundy, Alsace and Côte- Rôtie for inspiration.
2021 SCORPO ‘ESTATE’ CHARDONNAY
Scorpo Estate Chardonnay is a blend from our two vineyards in Merricks North. 35% of the fruit is 76 clone from Stanleys Road Vineyard (picked 28th February at 12.7 Baumé), supplemented by 20% 95 clone (picked on 1st March at 12.8 Baumé). The balance (45%) of the blend comes from the Scorpo family vineyard and is a mix of I10, 95 and P58
2021 SCORPO ‘EOCENE’ CHARDONNAY
A blend of clones 95, I10 and P58, from mature vines on the north/north-east facing slope of the original vineyard planted on the Scorpo property in Merricks North. The 2021 Eocene was hand-picked on March 4, 2021, and processed the following day. The grapes were pressed as whole bunches and went straight to barrel (20% new oak). It underwent natural fermentation with no malolatic fermentation or lees stirring. There was a yield of 4.5 tonnes. Filtered, not fined.
2018 SCORPO ‘PINSANTO’ PINOT GRIS - LATE HARVEST
We used fruit from our old Pinot Gris block in Merricks North. We let the fruit mature well into autumn so that the flavours could
reach their richest potential, and had attained full aromatics. We picked when all the elements, including the acidity, were in
balance. Harvest date was mid-April. The fruit was whole bunch pressed to tank, allowed to settle, with coarse solids removed.
The must was then inoculated with cultured yeast and once the ferment had started, transferred to four-year-old and older
barriques for maturation on lees over eight months. It was bottled on 24th January 2019
It presents a layered and lifted nose, displaying upfront citrus notes, such as apricots and lemon cheesecake whilst behind,
sweeter notes such as crème brûlée and burnt toffee support it. The unctuous palate is driving whilst providing opulence, warmth
and generosity, with the characteristic maritime fresh concentrated acidity balancing the richness. Also showing honeycomb and
orange rind with hints of ginger. Delicious now but sure to develop wonderfully for many years.
2021 SCORPO ‘BESTIA’ PINOT GRIGIO - SKIN CONTACT, AMPHORA
This captivating wine presents great intrigue. The nose displays blood orange, cumquat, plum and fresh herbs,
whilst the palate presents pink grapefruit and mandarin. The palate is detailed and substantial with hints of
cured meats and saltiness, combined with abundant graphite-like phenolics that provide a minerality and
weight, yet without overpowering the finesse and elegance that the wine displays overall
2018 SCORPO SAUVIGNON BLANC
A passion for fine wine is in the Scorpo blood, stretching across generations and geography – from Sicily to Sardinia and now Australia. Today, the Scorpo
family vineyard on Australia’s Mornington Peninsula combines old world practices with new world flavours. Scorpo Wines combines the family heritage
with expertise in growing premium grapes, meticulous attention to site selection, and a best practice approach to vineyard management and processes.
2020 SCORPO ESTATE PINOT NOIR
Semi translucent red colour with a very light red tinged hue. Aromas of red cherries, rhubarb and wild strawberries drift from the glass complexed by notions of forest floor, dried herbs, some meaty notes and gentle spicy cedar. Light in weight and highly savoury, delicious red cherry, winter strawberry and rhubarb flavours infused with dried herbs power across the palate. Notions of forest floor, dried meats and spicy cedar lie underneath. Polished tannins finishing with ample freshness and a long elegant aftertaste.
2020/21 SCORPO EOCENE HIGH DENSITY PINOT NOIR - LIMITED
The Scorpo Eocene Pinot Noir, from the Scorpo family vineyard in Merricks North, on Australia’s Mornington Peninsula, combines old world practices with the new world – emulating the traditions of Burgundy, Alsace and Côte-Rôtie with the Mornington Peninsula flavours.
This wine uses fruit from the ‘Eocene’ high density vineyard that is handpicked and fermented with wild yeast, and bottled without fining or filtration. This produces a wine with tastes of black cherries, sweet raspberry, dark chocolate and oak.
2019 SCORPO ESTATE SHIRAZ
This Estate Shiraz is made according to Côte-Rôtie winemaking tradition, this 2019 having a finesse, restraint and gorgeous perfume that is reminiscent of Northern Rhône Syrah. Deep purple in colour, aromas are tightly woven, with notes of black cherry and violets. Palate is medium bodied and very finely textured, having a sweet core of middle fruit, taut frame and a lifted, lively finish.
2023 SCORPO ‘NOIRIEN’ PINOT NOIR - MORNINGTON PENINSULA, VIC
The Pinot Noir for the Noirien (47% Road Block 115, 40% Road Block MV6, 13% Big Hill MV6) is hand-picked, predominantly de-stemmed, and open-vat fermented in a mixture of concrete and stainless steel. Pre-fermentation cold soaking of the de-stemmed fruit enhances flavours and complexity. Spontaneous wild yeast fermentation usually begins after 5 to 6 days, and the cap 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 unfiltered 12 to 13 months later and is suitable for vegans.
The 2023 Noirien is front and centre, with instant hits of cherries, plums, ruby grapefruit and rhubarb on the nose supported by spice and toast. The palate has a tight linear acid line with chalky tannins that showcases raspberries and cherries along with a fleshy body. – Paul Scorpo
Archive
| Vintage | Wine | Availability |
|---|---|---|
| 2023 | SCORPO ESTATE PINOT GRIS | SOLD OUT |
| 2023 | SCORPO 'AUBAINE' CHARDONNAY | SOLD OUT |