Bannockburn Shiraz is a multi-layered wine showing blackberry, black cherry and spice on the nose which follow through to the palate. Soft tannins and medium length.

Farr Rising is already right up there when it comes to quality and excitement. The wines could barely boast better pedigree, with Nick Farr at the helm and impeccable fruit sources. These range from Pinot and Chardonnay grapes from the Farrs' own 2002 plantings to 35-year-old vines from 10km further down the Moorabool valley. Made in an earlier-drinking style than some of the By Farr range, the Farr Rising wines often go toe-to-toe with their illustrious label-mates. They represent some of the best-value terroir-driven wines available. This Shiraz fruit comes from an original By Farr site, planted in 1994 in black cracking clay soil, which dries very quickly. This is the first of the Shiraz vineyards to be picked and, being the warmer site, fits perfectly into the Farr Rising line-up. Farr Rising Shiraz shows how refinement and fruit flavour can come together. The fruit is 85 to 90% destemmed before being cooled and placed in the tank for 19 days to ferment naturally. It sees 18 months in French oak (10% new) and is bottled under vacuum.

Fantastic violet hue; exquisite in the glass. Seriously well perfumed as the blueberries, blackcurrants and black plums harmonise with pepper and freshly ground herbs. The palate is juicy yet drying and prompts questioning of food or age - dependent on patience.

Ray Nadeson and his richly textured wines have commanded a very strong following of lovers of medium bodied, sophisticated and immaculately made wines. His Heathcote Shiraz is a lovely, generous and spicy Shiraz that has layers of complexity and a length the envy of most.

This barrel-selected Shiraz boasts flavours of plum and blackberry with spicy aromas. An intense medium body wine with an elegant finish.

Bannockburn’s Shiraz is drawn predominately from vines in the south-facing Winery Block (planted in 1990) and some declassified De La Roche (planted in 2007). All sites possess soils of mainly volcanic scoria over basalt, clay and loam with a limestone clay base. The 2020 was a low yielding year and a cooler season than 2019. The fruit was wild fermented with 10% whole bunches and some carbonic maceration. The wine spent two weeks on skins before being pressed, settled and racked to French oak hogsheads (10% new) for 12 months élevage. Alongside a reduction in the use of new barrels, Matt Holmes has gradually been introducing more influence of carbonic in his Shiraz. Holmes feels the mature Winery Block has inherent savoury qualities (due to the clay/limestone, old vines and poor soils) and the carbonic impact helps to lift the impression of brightness and fruit purity.

A classic Paringa Estate Shiraz balancing restraint and power. Blackcurrant pastille, raspberry licorice, a hint of tobacco, spice and a redcurrant lift on the nose. The palate has a generous black fruit core supported by an abundance of fine grained tannins and acid line.

Yarra Yering is not only a Victorian icon, but a true Australian wine treasure. The Underhill Shiraz is sourced exclusively from the 1974 planted block of Shiraz at the western-most extremity of the vineyard. Drawn from soils with a higher clay base which has resulted in a wine of a more masculine bent offering darker fruits and spice with chewier tannins and a savoury undertone.

Bannockburn is spicy with well intergraded savoury oak and great acidity backbone. The varietal flavours such as, raspberries, strawberries and red cherries fruits lingers with a faint hint of forest floor on the palate with well supporting tannins. A greatly composed wine, this is undoubtedly pushing the setting of this country's benchmark for Pinot Noir to another level.