Fruit for this wine was hand-selected from our single-site Yarra Valley vineyard. Notes of white peach, guava and rockmelon with the palate showing soft hints of lime and nashi pear.

Le Stagiaire Chardonnay is drawn mostly from Garagistes Merricks vineyard, with the balance coming from Balnarring and Tuerong. Barney Flanders doesn't make these wines specifically for this labelall his ferments start out as potential single-vineyard wines, so the single-site wines are barrel selections, with the remaining wines bottled under Le Stagiaire. This provides some idea of how this label is able over-deliver, year in year out.

Chardonnay - Golden straw with distinct green tinges. Aromas of lifted peach, melon and grapefruit. An array of other fruit flavours is complemented by toasty characters. The finish is crisp and lingering.

A selected blend of cool-climate Sauvignon Blanc from our premium vineyard sites. Naturally fermented in both barrels and tank, matured on lees and displaying classic Yarra Valley fragrance, line and length.

The 2023 vintage of Rob Dolan True Colours Chardonnay from Yarra Valley is a true masterpiece. With its pale golden hue, this wine immediately catches the eye. On the nose, it boasts enticing aromas of ripe peach, citrus, and a subtle hint of vanilla. Upon first sip, the palate is greeted with a burst of vibrant acidity, followed by layers of ripe stone fruits, pineapple, and a touch of oak. The mouthfeel is velvety and luxurious, with a long, lingering finish. This Chardonnay truly showcases the skill and expertise of winemaker Rob Dolan, who is based in Victoria. With its perfect balance of fruit, acidity, and oak, this wine is a true reflection of the Yarra Valley terroir. It is best enjoyed with creamy pasta dishes or roasted chicken. A must-try for any Chardonnay lover.

This is our first bottling from the bizarre 2020 vintage, which went from ridiculous to sublime. We had very small crops, early tannin ripeness and picked at low baumé. We avoided disease pressure in a very difficult year for that, and ended up with more transparency and freshness in the fruit than 2019. This year we were back to a 50:50 mix of skins and whole-bunch ferments. The skins ferment was 72 hours, with light hand-plunging every 12 hours during that time. The wine was pressed at 8 baumé to old puncheons. The whole-bunch ferment was on skins for 14 days, with carbonic maceration until some light pigeage on days 12 and 13. It was pressed to old puncheons to finish ferment. Both batches had two months in oak unsulphured. The wine was racked in early May, with minimal filtration and no finings. 40ppm of SO2 was added prior to bottling. This vintage we focused on prettiness with supporting notes of funk and bunch. There was no shortage of flavour about; itâs an intense year for that but also characterised by high natural acidity â perfect for skinsy styles, which can otherwise become a bit soapy. And of course Iâm very pleased with the colour, a perfect match for the new label⦠- Tim Shand, Punt Road

A savoury crisp pinot gris from master wine-maker Rob Dolan out of the Yarra Valley. Classic rose petals, melon, guava pear aromas overflowing from the glass. The finish is savoury and long, making this a wonderful food style wine.

Easily affordable quality, the Paringa Chardonnay is made from high quality fruit from across the Morning Peninsula. An awesome balance of toasty oak and rich stone fruit flavours with real length and depth. One of the best mid $20 Chardonnays available and proof of Lindsay McCall's true talent.

Founded by James Halliday, Yarra Valley's Coldstream Hills winery has a reputation for producing quality wine. The Pinot Gris displays gentle white flower perfume, almonds and white fleshed fruit. The palate is subtle, but plenty enough flavour, glossy lightly powdery texture, some crunch of green pear on a long finish. Beautifully turned out.