Port Phillip Estate
263 Red Hill Road, Red Hill South, VIC
03 5989 4444
History starts somewhere. Port Phillip Estate on Victoria's pristine Mornington Peninsula was established in 1987 with the planting of the first vines. The nearby sister vineyard and winery, Kooyong, was established in 1995.
The ‘vinous’ history of the Gjergja family began with the purchase of Port Phillip Estate in 2000, and the acquisition of Kooyong in 2004 enabled these visionary entrepreneurs to present a celebrated portfolio of cool climate wines with a focus on pinot noir and chardonnay. The opening of Port Phillip Estate’s landmark building in 2009 has left an indelible mark and ensured a place in Mornington Peninsula history.
The monumental limestone rammed earth building is home to the cellar door, dining room and luxury boutique accommodation. The remarkable building salutes the principles of environmental sustainability. These principles underpin the viticulture, winemaking and culinary pursuits of business. Designed by award-winning Wood Marsh Architecture, the Port Phillip Estate building showcases a number of environmentally sustainable initiatives. The rammed-earth exterior and expansive eaves mitigate temperature fluctuations while solar panels control water heating and LED lighting to minimise reliance on the electrical grid. The vineyards are irrigated via an integrated water recycling plant. The state-of-the-art bottling facility uses innovative airwash technology to lower water usage and the Barrel Room is naturally temperature regulated by virtue of its location five metres underground.
The dining room and cellar door celebrate the best of Mornington Peninsula’s cool climate produce and viticulture. Head chef Andrius Eidukas’ cuisine highlights the best of the season, showcasing local seafood and produce, regular features include clams, mussels, whiting and calamari; delicacies such as rhubarb and asparagus from nearby Koo Wee Rup; veal from the pasturelands of Gippsland; local fruit, including cherries, olives and quinces. Andrius’ menus are infused with a strong European sensibility.
The viticultural philosophy is to grow the highest quality fruit that expresses the diverse terroir of each vineyard. Winemaker Sandro Mosele’s pursues a minimalist approach, preserving the inherent characteristics of the fruit. The Kooyong and Port Phillip Estate wines are produced entirely from estate grown fruit with pinot noir and chardonnay the predominant varietals. A number of other varietals are also produced including pinot gris, sauvignon blanc and shiraz. The combined portfolio speaks boldly of an understanding of place and season.
Each facet of Port Phillip Estate is remarkable in its own right, the landmark building with its slew of architectural awards, the dining room with its continuing accolades from Gourmet Traveller’s Australian Restaurant Guide and in 2012 Kooyong and Port Phillip Estate received James Halliday’s highest accolade Combined Wineries of the Year. Altogether, it is little wonder that Port Phillip Estate has been described as one of Australia’s most exciting food and wine destinations. Port Phillip Estate offers an experience that celebrates locality while delivering global standards of excellence.