Panton Vineyard’s Cellar Door showcases premium, single vineyard wines at an intimate, picturesque setting in the heart of the Mornington Peninsula. Perched on the shady deck amongst the garden or on a picnic rug on the expansive lawn overlooking the vineyard, we welcome you to enjoy a glass or bottle of Panton wine accompanied by a delicious local produce platter.
An earthy autumnal pear aroma is followed by a palate of tropical fruits and spice. The richness of fruit its tempered by a lovely apple acidity on the finish. This luscious will continue to develop richness and a fuller mouth feel. This luscious wine will continue to develop richness and a fuller mouth feel. Cellar to 2019.
Winemaker’s notes: Whole bunch press – slow temp controlled primary fermentation, 6 months lees integration, naturally settled, no filtration before bottling.
An aroma of lifted white plum and lemon with hints of nutmeg spice. Lovely juicy mid palate balanced by a nice acid line. A creamy texture that will build with time in the bottle.
Winemaker notes: Hand-picked, whole-bunch pressed, with the unclarified juice fermented in French oak puncheons and barriques, with maturation following in the same barriques for almost 9 months. Approximately 20 % of the barrels were left to undergo the acid softening malo-lactic to help with mouthfeel and balance prior to blending and bottling in December, 2016.
A deep, glimmering ruby colour which has a lifted cherry and rose hip aroma with a hint of vanilla and spice. This is a vibrant wine with ripe tannins that walks a fine line between red and black fruits. A delight to drink.
A very attractive nose, with bright forest fruits, plums and spice. There is an abundance of dark vibrant fruits lifting the palate, helped by some subtle spicy oak. A very approachable young wine that will become even more expansive in the medium term.
Winemaker ‘s notes: Made with a mix of the three Panton Vineyard clones (MV6, G9V15 and 115), each clone was hand-picked and fermented separately in small 2 tonne open fermenters with daily hand plunging. After nearly 3 weeks total maceration on skins, each batch was gently pressed to barrel for a maturation period of 8 months, prior to blending and bottling in December, 2016.