Paringa is one of Australia's best and most consistent Pinot producers. This wine shows superb varietal aromas of cherry, plum and spice, and the palate is long, textured and complex. With the ability to be cellared for the medium to long term, Lindsay McCall's Estate Pinot is a certainty to be included in any cellar of a great Pinot Noir lover.

This is a vibrant, top-class Pinot with layers of spice and earth and a full, silky palate balanced by chalky tannin and a snappy, mineral-flecked finish. Don’t be afraid to decant and serve this in a big Burgundy glass—it’s an impressive wine that will evolve with air and time.

We are absolutely thrilled to bring to you the Chandon Vintage Brut Rosé, exclusive to Vintage Cellars! A beautiful blend, the pinot component adds lovely strawberry flavours to the creamy nutty characters of the chardonnay which are the hallmark of the house of Chandon. Rich salmon pink in colour, the nose delivers enticing aromas of freshly baked pastry and nougat along with spice notes and hints of cherry and ripe strawberry. The palate is dense and multi-layered with mouth-filling red berry flavours complemented by toasty characters. A beautifully structured mid-palate is supported by savoury spice and fine creamy notes. The inclusion of red pinot noir base wine in the blend provides great complexity, persistence and a sublime long, dry finish.

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.

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.

This vineyard is typically a warm site, but the cooler 2021 vintage has given the wine a lifted, ethereal perfume more characteristic of the “Up Hill” sites. On the palate too, it is red rather than black cherry, with lively fruit, delicate acid and fine lingering tannins which give the wine great persistence.

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.

Bannockburn Shiraz is a multi-layered wine showing blackberry, black cherry and spice on the nose which follow through to the palate. Soft tannins and medium length.

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.

Stonier are the pioneers of the premium region that is the Mornington Peninsula. This outstanding Pinot Noir displays pure elegance and complexity. Dark cherry fruit flavours are balanced by gamey undertones and a savoury finish.