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Fruit for this wine was hand sorted twice & produced in two ways; one fermenter of whole berries & another of 100% whole bunches. Blended together. Matured in 300-litre hogsheads (roughly 20% new, François Frères). Ten months on lees before bottling, unfiltered. A graceful & savoury expression of Mornington Pinot Noir. Red plum, spice & dark cherry characters. Fine, supporting tannins. A lingering, perfumed finish of amaro spice.

Stonier produces one of the most consistent Pinots from the Mornington Peninsula. Attractive plum and cherry flavours are enhanced by some gamey undertones and smoky oak influence. Perfect with duck.

Savoury, woody spice adds greater interest to become quite intense in its cherry skin and stone flavours, with intriguing white mushroom and pepper notes in the finish.

A vibrant pinot noir from master wine-maker Rob Dolan out of the Yarra Valley. Lots of black cherries, plums, aniseed & spice brimming from the glass followed on the palate with savoury, truffle, velvety texture. The wine is dominated by savoury herbal characters with lovely chocolaty raspberry flavours. Will easily cellar for another decade if you can wait that long.

Intense aromas of white pepper, cloves, cardamom pods, ginger, Damson plums with an underlying hum of stalky complexity. A fine acid line, chewy youthful tannins and high-tone oak define the palate supporting flavours of red and black fruits and subtle herbal, charred meats and sous-bois characters. Extremely deep and reverberative flavourful finish that lingers long. This wine is suitable for vegans.

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.

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.

Ten Minutes by Tractor continues to be one of the true stars of the Mornington Peninsula all the way from the single vineyard wines to the regional 10X wines. Always a Pinot of utmost power with dense, dark, brooding fruit typical of the region with the great savoury balance that is evident in great examples of the variety.

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.

Crafted from three premium Yarra Valley sites, combining both MV6 and D2V4 (pommard) Pinot Noir clones. The first parcel was hand-picked on the 20th of February, with the final parcel coming in on the 1st of April. All batches were fermented wild utilising different ratios of whole-bunches, the final blend equating to 25%. Matured in French oak puncheons (30% new), where it saw 10 months élevage prior to bottling.