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.

The nose displays aromas of raspberry and herbs with an attractive earthiness. The palate shows red berries, pomegranate and some lovely forest floor characters. A fine tannin profile and bright natural acid lift provide great depth and structure to the plate. The beautiful acidity suggests this.

By Farr is the brand of the Farr Family, started in 1994 by Robyn and Gary on a north facing slope in the township of Bannockburn in the Moorabool Valley. The Original wines where Chardonnay by Farr, Viognier by Farr, Shiraz by Farr and Pinot Noir by Farr now known as Sangreal by Farr. Overtime with the help of Cassie and Nick the vineyards have expand to adjoining neighbouring properties and eventually greater expression of the single site wines that we have today because of the pieces of dirt that we love to farm. The wines of By Farr are built around complexity, layered structure and undeniable length that places them in the highest regard by both consumers for their drinkability and age worthiness or critics around the world for their individuality. The Irrewarra Vineyard site has now been in the hands of the Farr family and team for 12 years. The vineyard was planted by the Calvert family in 2001 to a mixture of clones on own roots. It is predominantly pinot noir with 6 acres and accompanied by 2 acres of chardonnay. The vineyard sits at the top of the slope facing large water reserves ‘Salt Lake’ and the ‘Calvert Lough’ to the north. It generally takes 10 years for a new planting to bed down there roots and show consistent characteristics. Well it has also taken 10 years to truly unlock the potential of the Western District site. With the support of owners John and Browynn Calvert, the soil management and vine health give wines of unique cool climate viticulture. They are a cooler expression By Farr. It is a site that shows great fruit expression with a deceptively long and mineral palate. Vintage occurs during April after quite a long growing season. The vineyard is located in the heart of the Western District Farming country, approximately 150 kilometers south-west of Melbourne. Think dairy, beef, sheep, wheat, hay and forestry production. Irrewarra is surrounded by in land lakes and volcanic plains. It is a diverse and beautiful landscape that relies on a high amount of natural rainfall throughout the year. The Western plains are quite exposed to the elements which contributes to the vineyard sites mystic. The soils across the slope of the site are a mixture of grey sandy clay loams at the south end to dark brown loams with fragments of buckshot and quartz gravels towards the north. All with underlying brown to yellow clays. Overall the soils remain very moist throughout the year because of the clay based soil profile and annual rainfall of 885mm, resulting in the very attractive damp earthiness character in the fruit and wine. The vineyard was planted by the Calvert family in 2001 to a mixture of clones on own roots. It is predominantly pinot noir with 6 acres and accompanied by 2 acres of chardonnay. The vineyard sits at the top of the slope facing large water reserves ‘Salt Lake’ and the ‘Calvert Lough’ to the north. It is a site that truly reflects the complexities and varietal characters of the vines that are planted in this cool climate region. It is a site that shows great fruit expression with a deceptively long and mineral palate. Vintage occurs during April after quite a long growing season. These are wines that are built around the seasons in which they are grown, the sense of place, and an expression of emotion. Sit back and take in the aromas from a glass of this pinot as you think about sitting at the top of the vineyard surrounded by cows, water, grass and all things Western District farming. The wine has flavours of sweet and sour cherries, earth, spice and a lovely elegant structure.

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.

Yabby Lake's approach to viticulture and winemaking is peerless; lifted red fruits, silky mid-palate with undergrowthy nuances, and extended finish mean a wine with class written all over it.

Here is 60% syrah from Heathcote and Harcourt with a bolstering remainder of pinot noir. A variety of vessels cajole the wine to bottle. This feels meaty and sleek in the same breath. A whiff of woody spices and undergrowth before a compote of forest berries with a high note of tart cherry. Similar to taste, a sluice of fine, grainy tannin in tow, on medium weight and very persistent. It’s a slurpier red with plenty of charisma and high drinkability

Colour: pale cherry red Aroma: maraschino cherry, mocha, vanilla Palate: wild strawberry, cranberry, fresh licorice, clove, silky tannins

This classic Yarra Valley Shiraz from Yeringberg is showing those trademark Shiraz characters of cracked black pepper and great fruit weight, there is also some good concentration and a long powdery tannin finish.

The Pinot noir vines used for this wine by Yeringberg were planted in 1969, 1970 & 1974. There are two clones the younger vines are MV6 and the older vines are known as the Rutherglen clone. All the fruit is crushed, de-stemmed and inoculated. Fermentation is generally rapid, with temperatures reaching 32°C. Ferments are plunged by hand every 8 hours. It is pressed as soon as the ferment is dry. The wine is matured in hogsheads, about 30% new, for about 18 months, with 2-3 rackings. Not filtered.