From Stuart Marshall, Viticulturist and Glen Hayley, Winemaker
Bud burst commenced relatively late in mid September following a wet Winter. The Winter rainfall set up the vineyards well for Spring, ensuring there was ample moisture stored in the soil for the warmer months ahead. Overall temperatures during Spring were slightly higher than average accompanied by below average rainfall. These conditions made disease control easier to manage in comparison to previous years.
Flowering commenced mid late November and coincided with ideal weather conditions. Warm sunny days greeted us throughout flowering and resulted in one of the best fruit sets in many years.
The mild to warm conditions continued throughout Summer with only a few very hot days to disrupt what were otherwise perfect conditions for growing high quality Chardonnay and Pinot Noir. Veraison commenced in mid January as is typical. The vines progressed steadily from this point and colour slowly developed. During this time the viticultural team was busy in a number of blocks carefully removing green fruit to ensure overall balance.
As harvest crept closer fantastic flavours emerged, accompanied by beautiful fine tannins and crunchy acidity. The viticultural team worked steadily and delivered outstanding fruit. Without doubt, the potential is there to deliver a great Mornington Peninsula vintage.
Dinner at Wilson and Market
Wednesday 23 May
Two heavyweight chefs, one fiery six-course meal – one of Sydney’s best restaurants is heading south for one night only.
From his acclaimed restaurant in the backstreets of Sydney’s Surry Hills, Firedoor chef Lennox Hastie is headed to South Yarra.
Hastie will be joining chef Paul Wilson at his Wilson and Market restaurant, to put on a one-night-only six-course dinner on Wednesday May 23, from 7pm.
UK-born Hastie is known for his fascination with fire and started his career in Michelin-starred restaurants across Europe. He opened Firedoor in 2011 to showcase his skillful wood-fired cooking.
Wilson shares Hastie’s passion for flames, as well as seasonal, organic produce and sustainable seafood. His luxe eatery and bar shows off years of experience in Melbourne's best kitchens.
Each chef will create three courses, with a menu that will include special dry-aged beef rib; grilled pipis with beach herbs; octopus with grilled radicchio; orange-roasted mackerel with puntarella; cherry wood-grilled quail with house pomegranate figs and sweet sausage; and chocolate parfait with chestnut dulce de leche and spiced quince for dessert.
Wines from Port Phillip Estate will be paired with the meal. Tickets are $120 for six courses or $220 for six courses plus beverages.
Bookings via wilsonandmarket.com.au or (03) 9804 7530.