Yering Station Reserve wines are produced only in years of outstanding quality. The chardonnay is prodominetly sourced from D block on wineries estate.

The entry-level pinot noir by Vigne Comte de Chapelle is a rousing Bourgogne Rouge. The nose is delicate, with cherry, strawberry and red fruit sweetness, while the palate is lively, and well structured with silky tannins and juicy fruit flavour. Bass Phillip’s Burgundian outpost, Vigne Comte de Chapelle, produces 14 wines that complement, and challenge, their acclaimed portfolio of Australian pinot noir and chardonnay. Owner, and chief winemaker, Jean-Marie Fourrier envisions Vigne Comte de Chapelle ‘sitting alongside Bass Phillip as a distinguished yet approachable option, offering a unique yet familiar quality that resonates with both new and seasoned wine enthusiasts.’

Sourced from dry-grown, hand tended vines in the north east of Victoria, this Beechworth Chardonnay from Savaterre will surely convince even the most hardened Chardonnay critic that modern Australian Chardonnay is of supreme world-class standard. Keppell Smith handcrafts a Chardonnay of utmost power and concentration that produces a length of flavour that borders on the immortal.

Central Otago is regarded as the best for NZ Pinot Noir. Ripe bouquet of satsumas, plum & meat. Firm soft tannins.

Hand picked low yielding vines producing a wine with increased intensity of aroma, flavour, texture and length. Hand picked and fermented with indigenous yeast and matured in French oak for two years..

Every Gary Farr wine is a work of art, obsession and passion. Considered Australia's finest Pinot Noir winemaker this is his signature varietal from his home ground. No explanation should be required to make the decision to buy any Pinot from Mr Farr. Be warned - highly habit-forming.

Moss Wood are not know for their Pinot Noir, however this is a fine a unique expression of region and variety. A fruit bomb of rich and integrated flavours of cherry, spice, charry oak and silky finesse on the finish. The flavours pop and linger in the mouth long after the wine has left it.

The Triolet blend, first produced at this vineyard in 1987, was inspired by the white wines of Graves, Bordeaux. Each variety is picked at optimum ripeness, and is usually fermented separately. The characteristics of optimum ripeness are different for each variety. We pick the Sauvignon blanc after the strong herbaceous flavours have disappeared, the Semillon when the acid is not too harsh, and the Muscadelle when the flavour intensity peaks.

Pinot Noir in its most pure form. Outstanding fruit concentration is immediately apparent. A very tight-knit wine in all facets, reflecting the passion and respect that Gary Farr has for this noble grape variety. Knife edge precision, ethereal flavours and a gracious, balanced finish. Bravo.