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A finer-boned example of Warramate Pinot Noir, which faithfully reflects the seasonal conditions & site from which it was drawn. Subtle notes of strawberry, black cherry & fennel spice weave amongst a perfumed stalky lift & supporting bacony oak.

Chandon Vintage Brut is a fine elegant sparkling produced from grapes sourced from multiple cool-climate regions, with a slant towards quality Yarra Valley fruit. A reductive, flinty aroma overlays quince, nashi pear, pine nut, citrus blossom and lemon zest. Toasty brioche and chalky mineral aromas present in the background. An excellent palate, with primary fruits of tangy lemon and kaffir lime, backed up by secondary flavours of fresh pastry. Tightly wound acidity with remarkable freshness.

Expressive, supple and complex Pinot Noir with an enticing crimson/purple hue. The nose speaks of place, under the shadow of the Warramatte Ranges, dark cherry, licorice, exotic red fruits, violets and spice it is both detailed and abundant. The 2018 season of mild weather delivered us a wine of incredible balance and charm. With a subtle and long palate, there is great vibrancy as well as plenty of ripe tannin presence, ensuring a wine suitable for cellaring. 'Our Estate vineyard Pinot Noir was grown on two quite different sites; loamy brown soils on the south facing C block, and the gravelly duplex clays of the North facing B block. 'Hand-picked on the 21st and 22nd of March the fruit was kept in the coolroom overnight. De-stemming into vats the following morning (3% whole bunch inclusion) the fruit purity of utmost importance with daily gentle wetting of the cap and CO2 (dry ice) for protection. Once fermentation commenced after the fourth day (indigenous yeasts finally co-operating), the cap was pumped over very gently twice per day, with the odd pigeage, and remained on its skins for 15 days. 'At the completion of fermentation, the wine was pressed to tank and then racked to French oak barrels (30% new) for malolactic fermentation. 10 months in oak, before being bottled.' Medhurst Wines is the realisation of the long held and shared vision of Ross and Robyn Wilson to own a property in the Yarra Valley and produce high quality wines. Ross was CEO of Southcorp and drove the companys acquisition of Penfolds, Lindemans and Wynns in 1990. He has remained passionate about wine ever since. Ross and Robyn Wilson spent years looking for the perfect site and for many reasons they jointly decided on the Yarra Valley. Robyn Wilson spent her childhood here, and the Australian and international status of this excellent cool climate wine region and its incredible beauty, helped make their decision. The Medhurst Vineyard was also particularly chosen for its favourable micro-climate, north facing slopes, good drainage and magnificent aspect. It was planted in 2000 with Chardonnay, Pinot Noir, Cabernet Sauvignon and Shiraz. With the sole objective of making the best wine possible, careful vineyard management ensures yields are low, averaging two tonnes per acre and providing intensely flavoured fruit.

Montalto's 2018 Pennon Hill Pinot Noir has delicious aromas of red currants, blueberry, sour cherry, cranberry and dried strawberry combine with florals, dried herbs, spice, and earthy forest-floor qualities. On the palate, generous juicy red fruits meld with bramble and earth. The warmer 2018 season lent itself to increasing the amount of Montalto-style whole-bunch fermentation; this technique involves loading whole bunches into a 2T open-fermenter and allowing them to undergo 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentation is completed. The result is a significant increase in aromatics and savoury complexity. In 2018, 21% of the blend was made using this technique. The remaining portion of fruit is sorted on the table, destemmed and then allowed to soak on skins until the onset of wild fermentation. Ferment temperatures peaked at 32 degrees Celsius. At the completion of primary fermentation, the grapes were pressed and the wine transferred to French oak barriques and Puncheons (19% new) for natural malo-lactic fermentation. Barrel maturation was for 9 months followed by bottling. Chief winemaker Simon Black and the award-winning winemaking team at Montalto, manage the production of the three ranges in the Montalto stable of wine. Their focus is to create wines of exemplary quality and character, utilising winemaking techniques that complement the unique qualities derived from their vineyards, in a style that reflects each vineyard site. Montaltos three wine labels Pennon Hill, Montalto Estate and the Single Vineyard range are drawn from five different vineyards across the Mornington Peninsula. Montalto winemaker Simon Black explains how the wines relate: To use an analogy, the Single Vineyard wines are like the principal soloists in an orchestra; each is unique in their offering. Years of innovative trial work in the winery has given us the knowledge required to capture the hallmark qualities and personality from these sites. The Estate wines are more like the orchestra, where all the musicians come together to create a multilayered symphony. These wines are crafted from our best parcels of fruit from our vineyards across the Peninsula. The Pennon Hill wines are all about drinkability. They showcase all the qualities that the Mornington Peninsula is best known for perfume, purity, varietal expression and brightness.

The wine is vibrant ruby in colour. It displays notes of blueberries and strawberries on the nose. The palate is full of firm tannins with hints of blackberries and chocolate with a persistent finish.Enjoy now or cellar for up to 10 yearsThe fruit for this wine was derived from cuttings of our grandfathers original family vineyard in Tuscany.This is an indigenous variety specific to the Stefani family. Fruit is entirely grown and hand-picked on the family estate vineyard in the Yarra Valley, Victoria.The wine has been aged for twelve months in both new and seasoned large format barrels.

Scott McCarthy of Helen's Hill crafts a fine range of small batch, single site wines, and this 'Long Walk' Pinot shows the essence of the Yarra Valley from start to finish.Medium density ruby. Dark cherry, cinnamon, graphite and smokey oak. Medium-bodied yet full of flavour, showing cherry, blood plum, blueberry and mocha, tight acidity, fine yet firm tannins and attractive charry oak support.

2017 gifted the Yarra Valley with superb growing conditions, and the resulting wines, like this beauty, have wonderful harmony, balance and depth.Medium garnet colour. Dark plummy fruit with spicy complexity and subtle leaf and graphite. Medium-weight yet plush and focussed with plum, spice and undergrowth complexity, cocoa and subtle mocha depth, subtle secondary characters and spicy length.

The wine is tightly packed full of black fruit, spice, cloves, and liquorice. The grape tannins are soft and are beautifully integrated into the wine, giving the wine structure and adding power, balance and a savoury richness. Adam Marks established Bress in 2001 with a desire to produce wines with fruit sourced from notable regions and minimal intervention.“We believe certain grape-growing regions are better suited to particular grape varieties than others,” says winemaker Adam Marks. “The French have understood this for several centuries and some Australian wine producers are now embracing this belief.” Bress, located in Harcourt near Bendigo, Victoria, is one such producer. Adam doesn’t restrict himself to sourcing grapes from one specific region; he’d rather make the most of the diversity of climates and soils central Victoria has to offer and looks to the Yarra Valley, Macedon Ranges, Bendigo and Heathcote for the best quality fruit.

Hand picked fruit from select parcels from our best blocks. The blocks have an easterly aspect that enables them to avoid harsh afternoon sun. Picked early in the morning, hand sorted, destemmed and fermented in small batches. Fermented over two weeks with minimal intervention. Wines were pumped over at the start and end and only some gentle plunging towards the end of ferment. This allows the wines to retain purity of fruit and better reflect the vineyards they were grown in. After 6 months in older French barriques and hogsheads the wine was bottled with minimal sulphites added. The wine has aromas of red fruits, cherries and floral notes. An earthy palate with an undertow of dusty cherries, red berries and pomegranate. Some fine velvety tannins and bright acid make this a savoury and structural wine.