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.

Slightly hazy semi translucent red colour with a light red hue. Pretty violet, red cherry and strawberry scents carry good aromatic lift out of the glass with notions of clove, forest floor and spicy cedar also evident. Light and vibrant the elegant palate features red cherry and strawberry fruits over a dash of sour cherries, infusions of fresh herbs, clove and subtle forest floor characters. Tangy acidity with polished tannins and a lively red fruited conclusion. Drink over the next 3-4 years. Alc. 12.9%

Pinot Noir - A medium bodied wine, the boquet has a soft strawberry and cherry characters that linger to a toasty oak finish.

Sourced from a single vineyard site in the Strathbogie Ranges, ideally suited to growing aromatic and balanced Pinot Gris. The cool nights here allow the fruit to reach optimum ripeness whilst retaining an elegant balance between flavour, alcohol and acidity. This wine by Pacha Mama underwent lees stirring while in barrel, resulting in a buttery richness and complexity that sets the pinot gris style apart from the tighter, more acidic Pinot Grigio. Rich and inviting nose with white musk, fresh quince and honeysuckle. A generous and textural palate, with flavours of crýme brulee, lemon zest and musk, balanced by refreshing acidity and a satisfying, clean finish.

This is a typical cool climate Yarra Valley Pinot Noir with aromas of cherries and summer berries and hints of spice and oak. The palate is bright with red fruits and soft tannin. This is a versatile wine that will match well with many foods; try it with a charcuterie platter, pizza/pasta and porcini mushrooms or barbecued meats.

Fine bead of bubbles with a pale straw colour and a crisp apple and sweet pastry nose. The palate is long and fresh with hints of hazelnut and sherbet. Your quintessential sparkling.

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. Fruit for the 2022 Pinot Noir was hand-picked on the 11th of March, The fruit was destemmed as whole berries, with 10% left as whole bunches. There was a short cold soak prior to fermentation and the wine was then left on skins for 21 days. It was then pressed to French barriques and puncheons (less than 10% new) for malolactic conversion and left on lees in oak for 10 months.