Yabby Lake's 'no expense spared' approach to viticulture and winemaking, is amply demonstrated in this super Pinot; fresh and fruity with secondary nuances, will please all Pinot lovers on a budget.

The fragrant nose offers a broad array of autumnal notes --- woodsy spice, leaf litter and earth, alongside bright wild berries and a subtle cured meatiness. The core of the wine carries a juicy and sappy mid-weight texture that is firmly supported with a dusting of finely integrated tannin. Black cherry and raspberry flavours lead into a long and intense finish.

A classic Peninsula Chardonnay with richness and complexity and underlying elegance. Peach and tropical fruit aromas combine well with nutty creamy oak and the palate is full flavoured and long.

This cool-climate Shiraz shows white pepper on the nose with dark fruit and blackberry characters. The palate is full and ripe with berry fruit flavour, tight acidity and fine grained tannins.

Paringa Estate Peninsula Shiraz Mornington Peninsula The Paringa wines in the Peninsula range are an haut Mornington Peninsulathe emphasis being on the liveliness of the fruit. 'The quality of these wines are often equal to many other vineyards best'- James Halliday This is a classic cool-climate Shiraz. The fruit is sourced from three sites around the Peninsula which has the spice and black pepper characters, that are characteristic of this wine. The wine has a dollop of Viognier (5% approx.) which is co-fermented with the Shiraz. It is then aged for close to a year in seasoned French oak barriques. Shop Paringa

Kooyong Clonale Chardonnay has a complex nose with citrus varietal aromas meshed with classy oak. Seamless and creamy on the palate with long, fine cool-climate flavours. Another cracking wine from Sandro Mosele that just oozes quality.

Beurrot by Kooyong is comprised of two Pinot Gris parcels: the tiny original 0.24 hectare section annexing the Meres block, and the all-Pinot Gris Beurrot vineyard, which at 2.74 hectares, provides the majority of the fruit. The Beurrot vineyard is planted to a density of 5600 vines per hectare. The grapes are gently whole-bunch pressed directly into all-used French oak barriques, where fermentation takes place without inoculation. After fermentation the wine is aged on lees (without battonage) for 10 months. It is bottled without fining and with minimal filtration.

Port Phillip Estate Salasso Rosé is another example of it not mattering what what Sandro Mosele turns his hand to, it is always meticulous and carefully made producing a wine of brilliance. Bright and sparkling in the glass, the seriousness of the winemaking is forgotten when the lift berry flavours hit the palate.