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In early March, we hand harvested 6 tonnes of Cabernet sauvignon from our cane pruned, lower yielding section of our Cabernet sauvignon. The grapes were destemmed and very gently crushed prior to fermentation. Throughout fermentation, a range of cap management processes was used in order to extract colour and fine tannin. Once alcoholic fermentation was complete, the tanks were filled and allowed to macerate on their skins for 6 weeks. The post fermentation maceration allowed us to build tannin structure in the wine, without adding bitterness or astringency.The wine was placed in French oak barrels for malolactic fermentation, followed by ageing for 12 months. At the end of the ageing, individual barrels were selected for the final blend. The wine required no further treatment except bottling.While 2017 was a cooler year, our 2017 Alena Cabernet Sauvignon still displays the classic Yarra Valley characteristics of cassis, violets and chocolate. This is all supported by refined tannins and the sweet spice from the oak. The wine is very young, after bottling in July 2018, and will reward time in the cellar.Such a fine, complex wine requires a fine, complex match with food.

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.

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.

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.

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.

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.

The Chardonnay grapes used to create Vintage Blanc de Blancs were picked, pressed and then fermented to retain intense fruit flavours. The resulting wine shows a bright straw colour with light green highlights and a beautiful bead. The fragrant bouquet is perfumed with lovely aromas of cream and peaches, with light suggestions of citrus and honeysuckle. The elegant palate is filled with peachy flavours and zesty lemon acidity, offering a silky mouthfeel and a clean finish. This lighter bodied Blanc de Blancs tastes excellent with sashimi, sushi, and foie gras terrine.

This white blend's aroma includes some beeswax complexity and preserved lemon peel lift. Red apple skin and creamy white peach. The palate has crunchy red apple freshness and delicious passionfruit tropical fruits. The small amount of skin contact gives a textural wine and encouraged structure through tannins. The length is dominated by the Semillon and driven by a bright acid tang that would stand up to a variety of food pairings.

Ruby/Garnet colours. Ripe cherry, strawberry, rhubarb, chinotto, dried herbs, thyme and rosemary flowers. Nice lick of French and fresh leather. Palate very poised, more, strawberry, cranberry, cola/chinotto, dried herbs. Mid palate freshness, excellent balance. Fine tannins and fresh acid line that cleans the wine up perfectly. Excellent length of flavour indicative of the vintage and low tonnages per acre.