Strawberry, cherry and a savoury lick of prosciutto. Cola, dried herbs, cranberry all in sync. Light, complex and seriously delicious. Balanced and bright, with a finish that just keeps going.

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.

Nestled among endless rolling hills and surrounded by mountains, the Yarra Valley, birthplace of Victorian wine, is a cool-climate region blessed with diverse terroir and unique microclimates. This iconic landscape, traversed by the culturally significant Yarra River, showcases a tapestry of altitudes and soil conditions, resulting in an elegant array of distinct wine profiles influenced by its southernmost location and exposure to Southern Ocean weather patterns. A vibrant expression of Yarra Valleys sub-region, Dixons Creek. The nose presents an abundance of vibrant red cherries, raspberry and wild strawberries. On the palate, there’s red and blue fruits, wet stone and a savoury spice structure from considered new French oak. Aromatic, energetic and silky with wonderful length showcasing site and region.

A fruit driven style of Pinot with fragrant strawberry aromas and sweet berry flavours. Moderate acidity and feathery tannins frame an elegant palate of ripe cherry with a touch of earthiness.

Established in 1995, Toolangi Vineyard is in the Yarra Valley adjoining the Toolangi State Forest. This single-site vineyard on fine clay loam produces wines with distinctive personalities, each wine showing a strong sense of place. The vines were cropped low, and the fruit was hand-harvested from 20-year-old vines of MV6 Pinot Noir clone. The fruit was destemmed as whole berries, with 5% left as whole bunches. There was a short cold soak prior to fermentation and the wine was then left on skins for 14 days. It was then pressed to French oak (5% new) for malolactic conversion and left on lees in oak for 10 months. “Light but satisfying. Delicious spice notes, sweet and roasted, with the tang of red cherry and cranberry flavours. It has both quality and complexity written all over it but, responsibly, it’s also the kind of pinot you just want to guzzle. It has that out-and-out drinkability. Firm-ish tannin keeps things controlled and it finishes long enough to satisfy.” 92 Points, Campbell Mattinson

There is a delicate perfume of Kirsch and dried strawberry with underlying dried bouquet garni. This is a light to medium-bodied wine with a supple yet generously flavoured palate.

Bright cherry and raspberry fruit aromas to the fore with background hints of rosemary, lavender, rose petal and dark chocolate sitting above an underlying steely note. An intense entry onto the palate with fruit-forward red cherry, plum and rhubarb flavour. Not at all a shy Pinot Noir, yet it is still well-framed, poised and structured with weighty fruit emboldened by a base of firm tannins and fine acidity. This wine is suitable for vegans.

Innocent Bystander eminates from Victoria's Yarra Valley and is the brain child of owner, Phil Sexton. With winemaker Steve Flamsteed on board, the Innocent Bystander wines are fantastically varietal and extremely approachable. The Pinot Noir is packed full of black cherry and cedary notes with a perfect balance of soft, but fine grained tannin.

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 wine is made with Pinot Noir fruit grown on some spectacular vineyard sites in the Yarra Valley, comprising predominantly MV6 clone, with some 114 and 115. Pacha Mama use minimal additives or fining and aim to let the fruit shine through rather than clobbering all over it with heavy oak use or commercial wine-making techniques. Flavours of sour cherry and wild strawberries carry on to the palate complexed by a savoury spice and intriguing earthiness that lingers long after the last mouthful.