Pt. Leo Estate’s temporary dining space.
The vibrant culinary heart of the Estate.
Pt. Leo Estate’s most refined expression of dining.
Champagne, Cocktail & Caviar Bar
Join us when our Cellar Door transforms into our Champagne, Cocktail and Caviar Bar on Saturday evenings between 5pm – 9pm.
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.
We are pleased to announce the opening of our temporary dining space, The Pt. Leo Pavilion.
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.
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
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.
New booking dates will be available from February 1 2023 for our Lon to Laura and Lon to Leo packages.
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.
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 and Puncheons (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 for bottling in December 2019.
Nose: Complex aromas of cherry, plums and red berry fruits leap out of the glass with hints of fresh garden herbs, floral notes and spices.
Palate: The entry is soft with a delightful cherry and red fruit character and builds in the middle palate with the subtle addition of spice. Mouth filling and fleshy the soft sweet fruit and firm tannins linger on the finish. This very nicely balanced wine will be best enjoyed over the next five years.
Winemaking: Hand-picked fruit was harvested on two occasions aiming for more complex flavours. The fruit was gently whole-bunch pressed into a tank and settled for 48 hours. The juice spending time on Pinot Gris & Chardonnay skins. The clear juice was then transferred to another tank and yeast (selected for its enhancement of the Pinot Gris fruit aromas and flavours) was added for fermentation. The wine was bottled in August 2019.
Nose: A floral bouquet of white flowers, green apples, pear and jasmine with almond and spice showing though. The aroma is powerful and hints at an incredibly textural wine.
Palate: Flavours as suggested by the aromas but with unrestrained elegance. The flavours of green apples, pear and jasmine are fleshy and pulpy with a delightful creamy quality that mingles with a soft yet persistent acidity. The wine builds to a taut finish and hints of musk, spice and red apple lingering on the palate. This wine will be best enjoyed over the next two years.
This wine pack includes: