Strawberry, cherry and a savoury lick of prosciutto. Cola, dried herbs, cranberry all in sync. Light, complex and seriously delicious. Balanced and bright, with a finish that just keeps going.

A beautifully perfumed example of the classic medium-bodied Yarra Valley style from an exciting new entrant to the local scene, made by the highly experienced Paul Bridgeman. Medium garnet. Open and expressive aromas of mulled strawberry, forest floor and clove. Plush and polished palate, delivering a riot of red berry perfume, and velvet umami throughout, enhanced by damp earth, mushroom and stalk and charry barrel harmony.

A selected blend of cool-climate Pinot Noir from our premium vineyard sites. Whole berry bunch fermented and matures in French oak casks for 9 months, displaying classic yarra Valley fragrance, texture and elegance.

The 2023 Rob Dolan WL Pinot Noir from the renowned Yarra Valley is a true representation of the region's excellence in crafting elegant and refined wines. This vintage showcases the masterful skills of winemaker Rob Dolan, based in Victoria, who has expertly crafted a wine that is sure to impress even the most discerning palates. On the nose, this Pinot Noir offers enchanting aromas of fresh red berries, delicate florals, and a subtle hint of earthy spice. Its vibrant ruby hue is a sight to behold, inviting you to take a sip and explore its complex palate. Bright and lively, the wine dances on the tongue with flavours of juicy cherries, ripe plums, and a touch of dark chocolate. Silky tannins and a lingering finish complete this exceptional wine, making it a true delight to drink now or to cellar for years to come. Overall, the 2023 Rob Dolan WL Pinot Noir is a testament to the Yarra Valley's ability to produce world-class wines, and a testament to Rob Dolan's undeniable talent as a winemaker.

A vintage defined by cool, wet conditions, low crops and harvesting late into autumn. The resulting wines have great depth of flavour and vibrant, balanced acidities. A traditional winemaking approach was used to produce this wine - whole berry bunch fermentation in open vessels for two weeks followed by a 10 month maturation in French oak.

A finer-boned example of Warramate Pinot Noir, which faithfully reflects the seasonal conditions & site from which it was drawn. Subtle notes of strawberry, black cherry & fennel spice weave amongst a perfumed stalky lift & supporting bacony oak.

2017 gifted the Yarra Valley with superb growing conditions, and the resulting wines, like this beauty, have wonderful harmony, balance and depth.Medium garnet colour. Dark plummy fruit with spicy complexity and subtle leaf and graphite. Medium-weight yet plush and focussed with plum, spice and undergrowth complexity, cocoa and subtle mocha depth, subtle secondary characters and spicy length.

An excellent new discovery from the home of Pinot the Yarra Valley. In the glass: Medium garnet. On the nose: Blood plum, red cherry and clove with tilled earth and tea leaf notes. On the palate: Medium weight and savoury with a fine tannin backbone underpinning the refined core of red and black fruit. Finishes with earthy spice adding complexity to the persistent finish. An elegant wine that really unfolds in the glass.

This wine is made with Pinot Noir fruit grown on some spectacular vineyard sites in the Yarra Valley, comprising predominantly MV6 clone, with some 114 and 115. Pacha Mama use minimal additives or fining and aim to let the fruit shine through rather than clobbering all over it with heavy oak use or commercial wine-making techniques. Flavours of sour cherry and wild strawberries carry on to the palate complexed by a savoury spice and intriguing earthiness that lingers long after the last mouthful.

AROMA Red cherry and berry fruits combine with earthy spice- cardamom and white pepper with hints of rose and leafiness- presenting an appealing and varietal aromatic wine. TASTE Bright red and dark cherry fruit flavours combine with leafy and earthy forest flavours. A fresh and vibrant medium weight palate with good acidity and fine and long, elegant tannins. CELLARING 7-10 years in the right cellaring conditions.