'I reckon you could have your mind drifting to Provence with this delightful little pinot noir based rose. Light and aromatic with an appealing understated palate displaying some nice cherry and raspberry flavours. Good flavour with a fine, almost soft, acid and a crisp dry finish. Yep, this is rose you can really enjoy.' - 93/100 - West Australian, 15 May 2014, by Ray Jordan.

Dark brooding intensely varietal fruit characters showcasing signature aromas of cassis, anise, sarsaparilla, chocolate and freshly-ground coffee underpinned by typically classic herbal notes. Subtle structural palate with slow-building fruit washing over the bed of youthful chalky tannins. Red currant, cocoa nib and charry oak characters feature with a Chinotto-like flavour on the long-drawn finish. This wine is suitable for vegans.

Victoria's first vineyard is a landmark in the Yarra Valley and an icon of the Australian wine industry. Loads of lovely Pinot character on the nose with ripe cherry gamey notes and hints of "forest floor". Silky in texture the lingering flavour is enhanced by a touch of oak.

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.

The red wine for everyone. A perfect blend of Cabernet Sauvignon (50%), Shiraz (45%) and Merlot (5%) makes this red wine balanced and smooth, deliciously easy to drink and impossible not to like.

Its fair to say Luke Lambert hasn't looked back since 'relocating' his Syrah to the Tibooburra vineyard. This southwest sloping site lies in the southeastern corner of the Valley, near Gembrook, and might be the coolest microclimate of the Yarra. The site is expertly managed by Greg Kerr, the grower who planted the vineyard in 2001. The soils here are considered very unusual for the Yarra, comprising a seam of black volcanic topsoil over yellow clay with a smattering of granite rock throughout. Furthermore, the quality of the clonal material in Tibooburra supplies Lambert with deeper and darker Syrah fruit that also has more depth and structure. This is what drew him to the site and a good chunk of the reason the Syrah has become a touchstone example of cool-climate Yarra Shiraz.

A selected blend of cool-climate Cabernet Sauvignon from our premium vineyard sites. Fermented over four weeks, matured in French oak for 15 months and displaying classic Yarra Valley Fragrance and depth of flavour.

This is our second release of Nebbiolo from TarraWarra. It is ideally suited to the Yarra Valley and is thriving in its location, yielding a wine that has classic Nebbiolo perfume and structure. The wine has a bright garnet colour, aromas of roses, smoked meats and spice, while the palate has bright fruit driven home by characteristic Nebbiolo tannins. It will reward years of cellaring.

A beautiful Pinot with a bouquet of juicy plum fruits, berries and spice with very gentle notes of dried thyme.

The vineyard series range of wines by David Bicknell at Oakridge matches particular varieties of wines with specific sites, showcasing outstanding examples of single vineyard wines. This wine was sourced from the north-facing Hyde Park vineyard sited in the grey alluvial loams of Coldstream. Vintage 2021 was a long, cool growing season with average cropping levels and ample rainfall has resulted in wines with outstanding varietal definition and purity. A traditional winemaking approach was used