Scorpo Wines are distinctive. 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.