Pt. Leo Estate’s most refined expression of dining.
The vibrant culinary heart of the Estate.
Casual dining with unparalleled views.
Experience world-class art and breathtaking work of Australian and International artists at Australia’s foremost privately-owned Sculpture Park.
Pt. Leo Estate is home to one of the most exquisite 4-star cellar doors in Australia.
Pt. Leo Estate offers a diverse range of experiences encompassing our award-winning restaurants, Cellar Door and Sculpture Park.
Enjoy one of our seated wine tasting experiences with a generous flight of 5 wines from our current vintage collection.
Savour our award-winning wines all-year-round at member prices.
Shop our collection of award-winning Mornington Peninsula Wine and gift packs or purchase a gift voucher.
The Mornington Peninsula Wine Show Awards 2021 were recently announced, with Pt. Leo Estate receiving some sensational results over a diverse and impressive collection of our wines.
Pt. Leo Estate 2019 Reserve Pinot Noir – 95 Points Gold
Pt. Leo Estate 2021 Pinot Gris – 95 Points – Gold
Pt. Leo Estate is more than a brand. It is an expression of luxury, passion, meticulous detail and place – the Mornington Peninsula.
Gift a unique experiences with a Pt. Leo Estate gift voucher to be used across our award-winning estate.
Fine Wine, Excellent Value, Limited Stock
New booking dates available from February 1 for our Lon to Laura and Lon to Leo packages.
Luxurious accommodation suites and mineral spa, world-class dining, outstanding wine, evolving landscapes and a passionate desire to reconnect and share the very best of what Victoria has to offer.
Our people are the core of our success.
Take a road away from the norm and follow the signs to the often-unexplored Western Port side of the Mornington Peninsula.
Be a part of providing one of Victoria’s most captivating celebrations of internationally acclaimed art, design, world-class dining, and wine.
All your questions answered about Pt. Leo Estate.
Winemaking: Hand-picked fruit is destemmed without crushing and elevated into small open fermenters. The must is left un-inoculated for 2-3 days. When fermentation is observed cultured yeast is added. Fermentation temperatures peak at around 32°C and during fermentation the cap is plunged up to 3 times per day. 2-3 days after fermentation is complete, the must is gently pressed and transferred into French Oak Barriques (25% New, 75% second third and fourth use) where it undergoes MLF before winter. The wine is racked once in the spring and put back to barrels for further ageing. It is racked again in early February and bottled in February 2020.
Nose: Bright bursts of violet perfume and blueberry fruit with some plum, blackberry, white pepper and subtle oak and spice.
Palate: A nice entry characteristic of blackberries and suggestions of black pepper that fills out in the middle palate with broader flavours of plums and a savoury spice a lingering and vibrant finish showing acid and fine tannin. Still very young. A good example of classic cool climate Shiraz. Suggested drinking over the next 5 to 7 years.