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New from De Bortioli, crafted from a distinct blend of Pinot Noir and Syrah, Chill No Chill can be enjoyed chilled or not chilled - offering you the best of both worlds all year round. Chill ~ 10-14°C: When this wine is chilled, you will experience a fresh, supple, spicy and gentle red wine. No Chill ~ 18-20°C: When not chilled, this wine is spectacularly fragrant, thoughtful, calm, so alluring and expressive. Deeply perfumed, with violets and red fruits - sheer deliciousness.

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.

Coldstream Hills was established in 1985 by James and Suzanne Halliday and has always produced a benchmark cool-climate Pinot Noir. This beautifully textured wine boasts rich flavours of dark cherries, pepper and foresty notes, with a long and toasty finish.

This is a very affordable Pinot from the highly regarded Tarrawarra winery with fruit sourced from the estate and the hills of southern NSW. A well made Pinot with good fruit depth and varietal flavour.

Look forward to strawberries, spices, herbs, bay leaves, and cassis on the nose – with a lovely vibrant intensity of red fruits on the palate. "Callie Jemmeson believes that winemaking doesn’t have to have barriers: what it does need is quality, focus and a destination. With a strong emphasis on vineyard selection and a gentle approach to their small-batch winemaking," Halliday.

Halliday Wine Companion described this as "One of those wines that, when you drink your last bottle 6–10 years from now, you'll wish you had more of". We reckon that pretty much hits the nail on the head, complex and brooding yet bright and light-footed. Too good to drink, too good not to. A blessing and a curse! A 95pt Halliday rating and 4.1 Vivino score confirm what we already suspected, both reviewers and punters are falling in love with this wine left, right and centre. Jump on it while you can, these never last long. 2023 was a bit of a ripper vintage, for the Yarra at least, and the result is soft yet generous pinot noir with wonderfully crisp acidity and enduring fruit. Think ripe cherries and fresh strawberries with an underlying earthiness and lingering velvety tannins. This has Yarra Valley pinot written all over it and with 2 or 3 years under its belt, this little number is raring and ready to go, with a loooooong life ahead of it.

'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.

All fruit is hand-picked early in the morning and immediately de-stemmed but not crushed. Some batches are left to cold soak for 4-5 days, while others are fermented immediately. Both natural and cultured yeasts are used. Both pumping over and punching down are used for cap management. Some ferments undergo post-ferment maceration depending on tannin structure and style. Wine lovers have a lot to thank (Hoddles Creek winemaker) Franco dAnna for... He crafts his affordable range with the same care and attention as his premium wines, meaning that even when watching ones pennies one can still drink top class wine. Toni Paterson MW of The Real Review After fermentation the wine is gently pressed to oak barrels, 30% new, 30% one year old, the rest two and three years old. After 11 months of barrel maturation, the wine is assembled and bottled without filtration or fining. Hoddles Creek Pinot Noir typically shows aromas and flavours of red berries and dark cherry. Ripe, firm mid-palate tannins give structure and lead into a long, attractive finish with pleasing acidity.

When it comes to pinot noir, the Yarra Valley is at its best when its producing generous, sophisticated, juicy, reds. Lucky for all involved, Warramunda are very much in the business of producing generous, sophisticated, juicy pinots... This single-vineyard site sits on the north-facing slopes of Coldstream, Yarra Valley, with 80% whole berries and 20% whole bunches, there's something exhilarating about this wine... A gorgeous bright ruby and crushed raspberry colour in the glass. Little flecks of blue and purple weave throughout. There is a crushed fruit aroma of raspberries and strawberries which feels very lively and close to the source. Energy and zeal in the glass. Plush and vibrant with well-integrated oak and a structure that will allow for aging, should the cellar beckon. This is brilliant small batch production from a certified Yarra icon - Warramunda.

The Yarra Valley is renowned for its excellence in Pinot Noir and this expression is no exception. In the glass: Medium garnet red. On the nose: Ripe dark berry fruit. On the palate: Bold, quite powerul red plum and raspberry fruit with some background stalky, herbal elements. Firm and dry yet flavoursome and varietal.