A classic Paringa Estate Shiraz balancing restraint and power. Blackcurrant pastille, raspberry licorice, a hint of tobacco, spice and a redcurrant lift on the nose. The palate has a generous black fruit core supported by an abundance of fine grained tannins and acid line.

The bouquet displays vibrant characters of dark cherry and plum. Use of French oak adds further layers of complexity to the aromas. The wine has great presence, texture and length. The palate is long and finishes with powdery, yet persistent tannins. Ripe and powerful, a great Yarra valley Pinot Noir which will also reward careful cellaring.

Scorpo has quickly gained a reputation for its Pinot; classic cherry, red berry and spice on the palate that is supported by a savoury, undergrowthy finish. A wonderfully rich and ripe style that lacks nothing in the power department. Still quintessentially Pinot, but with some serious body.

Levantine Hill Syrah has lifted complex aromas of dusty red berries, musk, cardamom and white pepper and vanillin oak. The elegant medium-bodied palate abounds with spice and earthy nuances in a concentration of savouriness. The silky ripe tannins have been deftly integrated with the underlying oak providing carriage for the fruit weight and lingering flavours to a pronounced and persistent finish.

This cool-climate Shiraz shows white pepper on the nose with dark fruit and blackberry characters. The palate is full and ripe with berry fruit flavour, tight acidity and fine grained tannins.

A typically elegant Yarra Cabernet. The nose shows cassis and blackberry aromas with subtle cedary oak and the palate has a silky mouthfeel with sweet berry flavours and a lovely lingering finish.

This savoury Pinot Noir is the result of an assemblage of twelve individual batches sourced from our Maroondah Highway vineyard. Subtle aromas of rhubarb, violets, earth, chervil, mace, leather, pencil shavings & cocoa nib with a stemmy note contributed by fermention with stalks. The composed elegant palate exhibits strawberry, tamarind & peach stone tartness from ingrained natural acidity, softly spreading fruit weight & sweeping talc-like tannins.