David Lett planted the first Chardonnay vines in Willamette in 1965, making the original Draper clone vines in The Eyrie Vineyard the oldest in the Valley. Each year, Jason Lett (David’s son and current owner/winemaker) selects the finest barrels for this bottling. Above all else, Jason wants his single vineyard bottlings to taste like the site. To this end, he takes a proportional approach, ensuring each block is represented in some capacity in the final wine. He tastes every barrel and chooses the components that play best with each other. “It’s not always my favourite barrels,” Jason tells us. “In fact, if I were to make a blend of just my favourites, it would probably taste quite boring. I often find I need to introduce a barrel that, on its own, didn’t impress me, but as a foil in the blend brings sparkle and life to the wine.” Humble and self-aware, a dangerous combination! Jason Lett describes the 2019 autumn as one of the most Burgundian he has ever seen in the Valley, meaning the rain and cooler days that usually occur in the winter arrived earlier and were more evenly spread. It was a moderate season with good acid retention across the board. The fruit is gently destemmed, crushed and pressed slowly. Primary fermentation and full malolactic conversion take place in primarily old wood (9.5% new), and the wine matures in the cool cellar for a year on lees before resting further in bottle prior to release. “The 2019 Chardonnay The Eyrie, matured in just 11.5% new oak, is expressive and singular, offering an alluring dynamic of ripe, spicy fruit and savory bass tones. A core of baked apple fruit is accented by scents of mushroom powder, flint, fallen leaves and cinnamon on the nose, shifting continually as it spends time in the glass. The medium-bodied palate is incredibly concentrated yet boasts focused acidity that drives its generous flavors into a long, flinty finish.” 98 points, Erin Brooks, The Wine Advocate

Medium garnet, the 2019 Trousseau opens with wild, savory aromas of tobacco, leather, tar, briar fruit and nuances of Angostura bitters and underbrush. The light-bodied palate is chalky and refreshing with earth-laced fruit and an alluring, spicy finish.

Penfolds Bin 23 Adelaide Hills Pinot Noir is named after the maturation Cellar 23 at Magill Estate. Bin 23 Pinot Noir is a bold, new addition to the Bin collection and promises to be a dynamic member of the Bin family - reflecting its evolving style, regional definition and the complexities of the many & varied clones of Pinot Noir.

Taylors produce a surprise packet of a Pinot Noir at a very attractive price. Bright cherry colour complemented by a nose of strawberry and spice. Flavours of ripe cherries follow and lingers nicely on the palate.

Made as a fruit-driven enjoy now style, this Devil's Corner Pinot from Tasmania's Tamar region shows layers of dusty cherry, well integrated spices and subtle oak on the palate. A generous savoury and seductive palate with a light astringency. Very interesting cool climate Pinot packed with great value.