Geography, Soils & Climate
There are many nuances of site in the region, with the low-lying hills that span the Peninsula offering up a range of elevations and aspects, with sheltered, warm pockets as well as exposed and quite cool ones. Additionally, the Western Port Bay side, which arcs up into the open ocean is notably cooler than the side that curls into Port Phillip Bay, effectively creating two different general zones. While there is no doubt some cooling effect simply due to the elevation in some of the higher sites, the exposure to cool ocean breezes on the Western Port Bay and ocean side amplify this considerably.
The subregions, like the Yarra Valley, are centred around townships, so are essentially ‘political’ borders, which are not recognised in the Mornington Peninsula GI (1997), nor are any of them homogenous enough to be definitive, but there are generalities that are helpful.
In broad terms, the areas of Moorooduc and Tuerong are generally sandier, with brown loam and clay soils at a generally lower elevation, with warmer bay-side breezes meaning the grapes typically ripen earlier. Heading further south, yellow duplex soils over well-drained clay feature around Dromana. Around Red Hill and Main Ridge deep and fertile volcanic red soils predominate, with the conditions cooler. Brown duplex soils are more common in Merricks and Balnarring, and the position on the Western Port Bay side mean cooler conditions and later ripening. Heading further out past Cape Schanck, the soils turn sandy, but interestingly there are limestone outcrops further along around Portsea.
The humidity is generally high on the Peninsula, with typically good winter and spring rains setting up the vines, though there has been an increase in dry years over the last decade, a phenomenon mirrored in many wine regions. Although there are notable climatic differences in short distances, the region is in general quite a cool one, even with the moderating influence of the twin bays and the ocean. That coolness extends the ripening season while helping to retain bright natural acidity in the wines.
