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Sourced from a number of Yarra Valley vineyards, fermented in small batches with different treatments (carbonic maceration, partial whole-bunch and whole berry fermentations utilising optical sorting). 67% of the fruit comes from the valley floor and 33% from the Upper Yarra. The final blend equates to 15% whole bunches and 6% new oak, with the residual balance matured in French oak puncheons and barriques from 2nd to 4th fill. The wine saw four months on lees in barrel prior to bottling.

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.

Bright crimson in colour with a garnet hue, Lifted fruit aromatics of crushed strawberry , raspberry and pomegranate, with a floral perfume note and hints of green

Expect layers of fleshy Pinot fruit, suggesting rose petal, plum and earth, balanced by fine, powdery tannins and a long complex finish that perfumes the mouth with sour cherries and sappy freshness. The Pauls Lane Pinot was hand harvested from Toolangi's 2001 plantings (MV6 clone grapes in E Block rows 46-66), partially de-stemmed (50% whole bunches retained) and naturally fermented in open top wooden fermenters. In total, the wine spent 23 days on skins before being pressed to French oak (20% new) for eight months. Bottled unfined and unfiltered. "A producer that demonstrates a deep commitment to terroir in producing Australias finest and most distinctive wines." Nick Stock, Good Wine Guide In case you hadnt heard the good news, Helmut Konecsny, the owner of Rochford Wines, has purchased Toolangi Vineyards and has immediately started ringing in the changes. Of course, its early days, but from what we have seen so far, the future for Toolangi now looks very, very bright. Apart from the new packaging, Konecsny and his team seem very serious about rejuvenating and upgrading the work in the vines. This was, after all, one of the few Yarra producers to engage the services of renowned soil scientist Claude Bourguignon on his recent visit to Australia, and the Toolangi vineyard was one of the sites he analysed. In terms of winemaking, Toolangi will now control its own destiny with the talented duo of Kaspar Hermann and Kelly Healey working closely with seasoned Yarra viticulturist John Evans. Hermans CV includes stints at Seville Estate, Viticoltori De Concillis in Campania, Coldstream Hills, Punch (formally Diamond Valley) and Mount Mary where he worked as assistant winemaker for 8 years before joining Toolangi. Kelly Healey started his wine career in Otago in his homeland of New Zealand before donning the Blundsones at Chandon in the Yarra Valley and Moet & Chandon in India, followed by a spell at Kilchurn in Macedon until he accepted the role working alongside Kaspar. Crucial to the Toolangi team is experienced viticulturist, John Evans. Johns previous experience includes Chief Viticulturist at Yering Station for 14 years, Vineyard Manager at Yarra Ridge and worked at De Bortoli, as well as various Vineyard Consulting roles including the setup and redevelopment of Toolangi Vineyard in 2001, which he has continued to this day. Safe to say, John knows the Yarra like the back of his hand and exactly how to get the best from the Toolangi vineyard. Another positive is that there are currently only two tiers of winethe Toolangi and Pauls Lane labels. The first set of wines under the new team hail from 2018. Under the new regime, there is no inoculation for any of the wines, the Pinots take in a large portion of whole bunch ferments, and the reds are neither fined nor filtered. The winemakers also take a balanced approach to new oak, so even the top label is capped at 20% new barrels. Its very early days, yet the first set of wines makes a statementan excellent statement. Going forward it will be fascinating to see the consequences of Konecsnys and the new teams intention to apply the time honoured vigneron model on the Toolangi wines. The future is bright.

Winemaking This is a blend of 90% Chardonnay and 10% Pinot Noir fruit sourced entirely from the Napoleone Vineyard in the Yarra Valley. Each bottling represents a blend, being one part from the grandfather base tank (the oldest element being 2010) along with one part from the current vintage. The wine sees full MLF, as well as small injections of new oak and brandy spirit. Appearance Pale gold in appearance with a fine persistent bead. Bouquet Aromas of citrus fruits and subtle apricot, complemented by a doughy, bready complexity. Palate Fresh and vibrant with a focused palate structure of apple blossom and citrus characters with complex brioche notes.

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.

This is winemaker Larry Cherubino at his best, producing this Yarra Valley Chardonnay Premium Cuvée that delivers immediate appeal, with satisfying flavours.Very pale and bright. Pretty nose of white peach, red apple, oatmeal and jasmine. Very dry and refined, with saline complexity alongside the core of citrus and fig, with tight lime juicy acidity, creamy mousse and a savoury finish.

The wine is cloudy with a rose gold colour. Orange zest & potpourri dominate on the nose and palate. This wine is all about the grip and texture and is the perfect wine to accompany food, especially rich, fatty foods. The wine is initially quite shy in the glass so give it some time to open up.

New from De Bortioli, crafted from a distinct blend of Pinot Noir and Syrah, Chill No Chill can be enjoyed chilled or not chilled - offering you the best of both worlds all year round. Chill ~ 10-14°C: When this wine is chilled, you will experience a fresh, supple, spicy and gentle red wine. No Chill ~ 18-20°C: When not chilled, this wine is spectacularly fragrant, thoughtful, calm, so alluring and expressive. Deeply perfumed, with violets and red fruits - sheer deliciousness.

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