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Bright cherry and raspberry fruit aromas to the fore with background hints of rosemary, lavender, rose petal and dark chocolate sitting above an underlying steely note. An intense entry onto the palate with fruit-forward red cherry, plum and rhubarb flavour. Not at all a shy Pinot Noir, yet it is still well-framed, poised and structured with weighty fruit emboldened by a base of firm tannins and fine acidity. This wine is suitable for vegans.

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.

The bouquet displays vibrant characters of dark cherry and plum. Use of French oak adds further layers of complexity to the aromas. The wine has great presence, texture and length. The palate is long and finishes with powdery, yet persistent tannins. Ripe and powerful, a great Yarra valley Pinot Noir which will also reward careful cellaring.

One of the Yarra Valley's up and comers, the Punt Road Shiraz is almost black in colour with aromas of cassis and a whiff of licquorice. A palate of plush plums and blackcurrant follows with flash of peppery spice. Kate Goodman continues to do a stellar job at one of the Yarra Valley's best wineries.

Expect layers of fleshy Pinot fruit, suggesting rose petal, plum and earth, balanced by fine, powdery tannins and a long complex finish that perfumes the mouth with sour cherries and sappy freshness. The Pauls Lane Pinot was hand harvested from Toolangi's 2001 plantings (MV6 clone grapes in E Block rows 46-66), partially de-stemmed (50% whole bunches retained) and naturally fermented in open top wooden fermenters. In total, the wine spent 23 days on skins before being pressed to French oak (20% new) for eight months. Bottled unfined and unfiltered. "A producer that demonstrates a deep commitment to terroir in producing Australias finest and most distinctive wines." Nick Stock, Good Wine Guide In case you hadnt heard the good news, Helmut Konecsny, the owner of Rochford Wines, has purchased Toolangi Vineyards and has immediately started ringing in the changes. Of course, its early days, but from what we have seen so far, the future for Toolangi now looks very, very bright. Apart from the new packaging, Konecsny and his team seem very serious about rejuvenating and upgrading the work in the vines. This was, after all, one of the few Yarra producers to engage the services of renowned soil scientist Claude Bourguignon on his recent visit to Australia, and the Toolangi vineyard was one of the sites he analysed. In terms of winemaking, Toolangi will now control its own destiny with the talented duo of Kaspar Hermann and Kelly Healey working closely with seasoned Yarra viticulturist John Evans. Hermans CV includes stints at Seville Estate, Viticoltori De Concillis in Campania, Coldstream Hills, Punch (formally Diamond Valley) and Mount Mary where he worked as assistant winemaker for 8 years before joining Toolangi. Kelly Healey started his wine career in Otago in his homeland of New Zealand before donning the Blundsones at Chandon in the Yarra Valley and Moet & Chandon in India, followed by a spell at Kilchurn in Macedon until he accepted the role working alongside Kaspar. Crucial to the Toolangi team is experienced viticulturist, John Evans. Johns previous experience includes Chief Viticulturist at Yering Station for 14 years, Vineyard Manager at Yarra Ridge and worked at De Bortoli, as well as various Vineyard Consulting roles including the setup and redevelopment of Toolangi Vineyard in 2001, which he has continued to this day. Safe to say, John knows the Yarra like the back of his hand and exactly how to get the best from the Toolangi vineyard. Another positive is that there are currently only two tiers of winethe Toolangi and Pauls Lane labels. The first set of wines under the new team hail from 2018. Under the new regime, there is no inoculation for any of the wines, the Pinots take in a large portion of whole bunch ferments, and the reds are neither fined nor filtered. The winemakers also take a balanced approach to new oak, so even the top label is capped at 20% new barrels. Its very early days, yet the first set of wines makes a statementan excellent statement. Going forward it will be fascinating to see the consequences of Konecsnys and the new teams intention to apply the time honoured vigneron model on the Toolangi wines. The future is bright.

Beautiful blackberry, spice and cassis are the hallmarks of this variety. The Zonzo Reserve has captured all these characters and more on the nose and pallet.The palate compliments the perfume of this wine with lovely cool climate Yarra Valley characters of tobacco leaf, cassis and black fruits. Beautiful oak influences the palate and integrates with the fruit and tannin profile to deliver an elegant yet rich Cabernet.

Intense aromas of white pepper, cloves, cardamom pods, ginger, Damson plums with an underlying hum of stalky complexity. A fine acid line, chewy youthful tannins and high-tone oak define the palate supporting flavours of red and black fruits and subtle herbal, charred meats and sous-bois characters. Extremely deep and reverberative flavourful finish that lingers long. This wine is suitable for vegans.

Dark brooding intensely varietal fruit characters showcasing signature aromas of cassis, anise, sarsaparilla, chocolate and freshly-ground coffee underpinned by typically classic herbal notes. Subtle structural palate with slow-building fruit washing over the bed of youthful chalky tannins. Red currant, cocoa nib and charry oak characters feature with a Chinotto-like flavour on the long-drawn finish. This wine is suitable for vegans.