Australia's premier cool climate Cabernet. It was John Middleton's dream to create such a wine and purchased the Mount Mary property in the Yarra Valley in 1971 to persue this dream. Quintet is his dream realised and is a blend of the classic Bordeaux varieties of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec.

From Victoria's first vineyard comes Little Yering, a bright, youthful and delicious Pinot Noir from Victoria's home for the variety, the Yarra Valley. Sourced from vineyards in the upper Yarra and the valley floor itself to provide a perfect balance between lifted aromas and notes of savouriness along with lush, rich and mouth-filling juice from the flats.

One of Victoria's true heritage wines, Yarra Yering Dry Red No.1 is primarily a blend of Cabernet Sauvignon with Merlot, Malbec and a touch of Petit Verdot. Planted on a historic Yarra Valley site by the late Dr Bailey Carrodus, this wine is full of complex aromas of plum and berry which is followed by rich fruits with an oak and cedar slant. A wine drinking well now and value for the true wine lover.

Giant Steps is a complex Pinot Noir with terrific varietal character. The nose shows rose petal, dark cherry and tomato leaf aromas and the palate is fleshy but tight, with savoury, dusty notes and silky tannins.

This savoury Pinot Noir is the result of an assemblage of twelve individual batches sourced from our Maroondah Highway vineyard. Subtle aromas of rhubarb, violets, earth, chervil, mace, leather, pencil shavings & cocoa nib with a stemmy note contributed by fermention with stalks. The composed elegant palate exhibits strawberry, tamarind & peach stone tartness from ingrained natural acidity, softly spreading fruit weight & sweeping talc-like tannins.

This 20ha vineyard was planted on red clay loam soil at Woori Yallock in 2001 by Lou Primavera, with whom Giant Steps has a long-standing grape-supply relationship. Pinot Noir (114, MV6 and G8V3 clones) grown here on the north and north east facing slopes at 230m is noted for its complex structure and pronounced perfume. The 114 and MV6 are fermented as whole bunches in open vats, while the G8V3 is destemmed, given a long cold-soak and fermented separately to enhance its aromatic contribution. All ferments use indigenous yeasts and the whole-bunch components are periodically foot-stomped to release additional juice. The wines are pressed to 228 litre, French barriques (about 8% new) for 11 months before blending and bottling without fining or filtration.

Levantine Hill Syrah has lifted complex aromas of dusty red berries, musk, cardamom and white pepper and vanillin oak. The elegant medium-bodied palate abounds with spice and earthy nuances in a concentration of savouriness. The silky ripe tannins have been deftly integrated with the underlying oak providing carriage for the fruit weight and lingering flavours to a pronounced and persistent finish.

Sparkling wine maestro, Ed Carr is at the helm of Yarra Burn and it's obvious ot see as he produces an elegant rosé style sparkling exhibiting softness and complexity with fresh red fruit leading into rich, complex truffle characters.

A fruit driven style of Pinot with fragrant strawberry aromas and sweet berry flavours. Moderate acidity and feathery tannins frame an elegant palate of ripe cherry with a touch of earthiness.