The Vineyard
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 Scorpos searched for four years to find the ideal site for their vineyard. Having extensively researched the Mornington Peninsula’s cool, maritime microclimates, they already knew that this area was the perfect place for their project. Driving through the ridge systems on the Peninsula one day they happened upon a ‘For Sale’ sign on a parcel of land – a defunct cherry and apple orchard originally planted in the 1900s – nestled in the rolling hills halfway between Port Phillip Bay and Westernport. Through the Welsh ponies, the pine trees, and the abandoned stables, machinery and sheds they could see the untapped potential of this site. The Scorpo vineyard offers the perfect combination of land, aspect, soil type and microclimate. The vines are planted on red/blown, clay/loam soils derived from Tertiary Eocene (40 million years old) Older Volcanics, between an altitude of 70–100m on a North-North-East facing 10% slope – a brilliant suntrap and ideal drainage to slowly grow and ripen grapes. The selection of varietals and clones used are based on substantial research and experimentation; vineyards are planted to Pinot Noir (3 ha), Chardonnay (1 ha), Pinot Gris (3.5 ha), and Shiraz (0.5 ha). Layout is based on vines spaced at 1.5m apart with 2.75m between rows. About six years ago, two more blocks were close-planted with vines 1m apart along the rows and 2.5m between rows. The Mornington Peninsula climate has changed little since Eocene times, and Merricks North is located in the heart of this region. Fossil evidence suggests that the climate is much the same as it was before the Older Volcanics, which means that the Scorpo vineyards are blessed with a stable climate in most years. The vineyard was an overgrown orchard with six acres of remnant bush vegetation when the Scorpo family bought it. The site is multi- dimensional: besides the excellent grape-growing conditions, it also offers a large scope of ecological possibilities. Since purchasing the property the Scorpos have rejuvenated the bush block by planting many of the indigenous plants such as messmates, Melaleucas, wattles and native dogwoods and they plan to continue the rejuvenation program. The family wants to leave this site in better condition than they found it. Healthy soil, land and vineyards will be the Scorpo Wines legacy. The wines are made to express the flavours of the new world, in the style of the old world. They reflect their location and the unique characteristics of the soil and climate they are produced in. The Scorpo family chose Mornington Peninsula as the site for their vineyard due to the unique climatic conditions of the area, which are ideal for growing high quality cool climate varietals. 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. A winemaker’s work is never complete, which is fortunate because the Scorpo family is involved with the whole process. The vineyard’s condition is constantly monitored via annual plant tissue analysis. The results are analysed and target major and minor elements. Any deficiencies are addressed with appropriate applications. After budburst and when the shoots are 100mm tall the shoots are thinned to ensure optimum airflow through the canopy (the thinning also helps us to control yield). Weekly walks through the vineyard enable us to check for possible disease problems. After veraison, once the fruit flavours start to come through, the grapes are constantly tasted and weekly samples taken and analysed to decide when, in the narrow window of opportunity, the grapes are to be picked to ensure optimal flavours. The Scorpo vineyard is operated under the principle that quality wines are made from low-yielding, hand-picked crops. Winemaker Sandro Mosele has worked closely with Paul to help clarify and implement the Scorpo winemaking philosophy. All grapes for Scorpo wines are handpicked and wild yeast fermented in old and new oak barrels. Pinot Noir and Shiraz are open-vat fermented; Chardonnay and Pinot Gris are fermented in old and new barrels. Each varietal clone is vinified individually to ensure that terroir differences are highlighted. Although new technologies that can improve the production and quality are embraced, the winemaking approach retains the tactility and individuality that traditional techniques offer. Pinot Noir
Pinot Noir is made in a predominantly Burgundian winemaking tradition. The fruit is chilled, de-stemmed, and open vat fermented. Pre- fermentation cold soaking of the de-stemmed fruit enhances flavours and complexity. Spontaneous wild yeast fermentation usually begins 4 to 5 days after. The cap is plunged as required. After fermentation the wine is pressed and transferred to a selection of new (approx 25%) and used (one, two and three year old) tight-grained French barriques. The wine is bottled 18 months later. Chardonnay
Chardonnay is also made in a Burgundian tradition. The fruit is whole bunch pressed and sent directly to new and old French barrels. When fermentation is finished, the wine is sulphured to prevent malolactic fermentation - thus retaining the refreshing, mouth-watering, approachable acid that is a hallmark of maritime Mornington Peninsula Chardonnay. The wine is not battonaged. It feeds off the lees (or the mother as the Europeans refer to it) at its own pace. It is bottled after 12 months. Pinot Gris
Pinot Gris is made in a predominantly Alsatian tradition. The fruit is whole bunch pressed and sent to tank to settle. Approximately 30% of the solids are removed. The juice then has the remainder of the solids mixed through and is transferred to 4 years and older French barrels. Along with wild yeast fermentation, the use of old barrels accentuates the savoury side of this aromatic variety and also helps produce complex flavours, whilst still retaining plenty of fruit character. Mouth watering, refreshing acidity is assured by stopping malolactic fermentation and the lees are not stirred. The wine is bottled after between 10 and 12 months. Shiraz
Shiraz is made in a Côte-Rôtie /Hermitage winemaking tradition. Cuvaison (length of time on skins) usually takes 18-20 days. After fermentation and cuvaison, the wine is pressed and transferred to a selection of new (approx 25%) and used (one, two and three year old) tight grained French barriques. The greatest reward for the Scorpos is speaking with people who have enjoyed their wines. As the vines mature the wines are gaining increased complexity and each vintage builds upon the last. The Scorpo family aim to keep making good drinks that speak and reflect the Scorpo ‘Merricks Hill’ vineyard. The Family
Scorpo Wines is a whole family operation: Paul Scorpo, his wife Caroline and their daughters all help keep the family traditions of good wine and a love of the land alive through this project. 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’s interest in wine started at a young age and both he and Caroline have been involved in the industry since 1973. In the early 90s, Paul and Caroline decided to look for a place for their own wine project. Their research into terroir and climate, as well as a love of the district grown through family holidays, pointed to Mornington Peninsula as the ideal spot to grow and make the kinds of cool climate grapes and wines that Scorpo Wines is now known for. It took four years to find the perfect site for the vineyard; planting began in 1997 and the label was launched in 2002. Scorpo Wines became a reality. Scorpo Wines are developing vintage to vintage, and are sold in some of Australia’s best restaurants and retailers. Since 2005 James Halliday has consistently awarded Scorpo Wines with a 5 star rating. The site itself also continues to evolve, with exciting plans for the future including a cellar door. We look forward to welcoming you to the Scorpo Wines family.
