From vines yielding less than 1 tonne/acre, 100% whole bunch, natural yeast ferment, 100% new oak. A powerful and structural Pinot Noir by Lethbridge. An unusual presentation of the MV6 clone in the Estate vineyard produces fruit of great density of flavour, and very low yield (0.5 tonnes/acre). This wine was fermented with 100% whole bunch inclusion and had pre-fermentation maceration for 7-10 days. Wild yeast fermentation in small open vats proceeded with daily pigéage. Pressing was straight to barrel (100% new French oak) to allow for gross lees contact and natural MLF.

A seductive and enticing Pinot Noir that delivers an intriguing aroma of sun ripened red fruits, earl grey tea and an underlying character of autumnal leaves and wet stones. The palate is both youthful and vibrant, with an elegance and richness that is becoming the hallmark of our vineyard. The red berry fruit flavours combine with wild thyme and rich savoury notes, and are supported by the beautifully poised tannins that give depth to the long mouth-watering finish. This wine by Burn Cottage Vineyard needs a few years to marry all of its elements. Cellaring for up to 8-10 years.

Hand-crafted from a single vineyard site, The Paringa is a Pinot Noir of utmost class, pedigree and intensity. Made from specifically selected barrels of Pinot Noir that were clearly superior at the time of blending and bottling, the wine is a powerful amalgamation of spice, cherry and charry oak characters with a palate of extreme persistence and integrity. Yet another Lindsay McCall masterpiece.

A complex wine with superb fruit intensity and structure, Bass Phillips Estate Pinot Noir displays vibrant red berry fruit and layers of earthy, minerally complexity that unfurl and evolve over time. The biodynamically managed Estate vineyard is close-planted to 8,500 vines/hectare and cropped at a low one tonne/acre. Soils in the area are free-draining and mineral rich which can encourage high vigour. This, coupled with the regions high rainfall, can lead to disease pressure; therefore, careful management of the canopy is essential. Owner/winemaker Phillip Jones meticulous management of the vineyard ensures the Estate Pinot Noir consistently expresses enchanting fruit purity, multi-layered complexity and a sense of place unlike any other in Australia.

DOMAINE HENRI MAGNIEN Gevrey Chambertin Champerrier , Gevrey-Chambertin

An array of blood orange, tangelo, strawberry and wild flowers here with pot pourri-like nuances that pervade the dried cherry and spiced red plum fruits. The palate has a very succulent and lithe, juicy edge that emits freshness and crunchy appeal. Very bright finish, drink now.

say Vigne en haut meaning vineyard above. Exposed to the south this vineyard is still subject to the cooler valley air ensuring a fineness not seen further down the slope. Coste-Caumartin have a 0.55 hectare parcel planted on the local soil rich in fine limestone. An elegant nose with expansive, yet fine aromatics. Both the nose and palate are very mineral with a aerial character not seen in wines from further down the slope. Bright and structured and rather stylish.

Tricia Byrnes and Kevin Bell from Hurley first planted vines at their Balnarring property in 1998 with the sole intention of creating three single vineyard pinot noirs. Their philosophy centres around respect of the environment as they see their most important role is viticulture. Briary flavours of raspberries, red and black currents and sage oscillate in the mouth, expressing the pure truth of this vineyard in this vintage. Well structured, generous and creamy. Judicious oak. Very layered with drying tannins giving way to a commanding finish of flaring red fruits and energetic acidity. In a word, complex.