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Only premium vineyards exclusively managed by Quealy's viticultural team are selected for the Mornington Peninsula Pinot Noir. From small croppings but intense fruit each vineyard is treated separately in the winery, the final composition is a beautiful Pinot.

Andrew Marks seeks to express the character of each of his unique vineyard sites. All of the wines are single vineyard expressions. This is a single vineyard Pinot from Yellingbo, at the Southern end of the Yarra Valley. Cane pruned MV6 clone on volcanic red soil with Nth Eastern aspect at 200m elevation. Large format oak. 30% new Damy Alliers French oak for 11 months on lees.

A bright and complex aromatic profile displaying notes of pomegranate, dried strawberry, star anise and cranberry intermingle with hints of blue fruit, crushed violet, fresh tobacco and truffle. A finely structured palate offers both textural generosity and clarity of fruit expression. Red currant, dark cherry and cinnamon raspberry characters integrate well with supportive oak spice. Refreshing natural acidity gives the wine drive and line leading into a long and persistent finish.

Beautifully perfumed, earthy with cinnamon spice. Complemented by rose petals and lavender. Medium bodied, tightly wound and finely structured. Powerful yet subtle. Think dark cherries, currants and toasty oak. With an underlying earthy, forest floor and smoky tobacco. Decanted this wine opens up like a peacocks tail.

Montalto's 2018 Pennon Hill Pinot Noir has delicious aromas of red currants, blueberry, sour cherry, cranberry and dried strawberry combine with florals, dried herbs, spice, and earthy forest-floor qualities. On the palate, generous juicy red fruits meld with bramble and earth. The warmer 2018 season lent itself to increasing the amount of Montalto-style whole-bunch fermentation; this technique involves loading whole bunches into a 2T open-fermenter and allowing them to undergo 10 to 14 days of carbonic maceration before being destemmed into 2 tonne open fermenters where primary wild fermentation is completed. The result is a significant increase in aromatics and savoury complexity. In 2018, 21% of the blend was made using this technique. The remaining portion of fruit is sorted on the table, destemmed and then allowed to soak on skins until the onset of wild fermentation. Ferment temperatures peaked at 32 degrees Celsius. At the completion of primary fermentation, the grapes were pressed and the wine transferred to French oak barriques and Puncheons (19% new) for natural malo-lactic fermentation. Barrel maturation was for 9 months followed by bottling. Chief winemaker Simon Black and the award-winning winemaking team at Montalto, manage the production of the three ranges in the Montalto stable of wine. Their focus is to create wines of exemplary quality and character, utilising winemaking techniques that complement the unique qualities derived from their vineyards, in a style that reflects each vineyard site. Montaltos three wine labels Pennon Hill, Montalto Estate and the Single Vineyard range are drawn from five different vineyards across the Mornington Peninsula. Montalto winemaker Simon Black explains how the wines relate: To use an analogy, the Single Vineyard wines are like the principal soloists in an orchestra; each is unique in their offering. Years of innovative trial work in the winery has given us the knowledge required to capture the hallmark qualities and personality from these sites. The Estate wines are more like the orchestra, where all the musicians come together to create a multilayered symphony. These wines are crafted from our best parcels of fruit from our vineyards across the Peninsula. The Pennon Hill wines are all about drinkability. They showcase all the qualities that the Mornington Peninsula is best known for perfume, purity, varietal expression and brightness.

The wine is vibrant ruby in colour. It displays notes of blueberries and strawberries on the nose. The palate is full of firm tannins with hints of blackberries and chocolate with a persistent finish.Enjoy now or cellar for up to 10 yearsThe fruit for this wine was derived from cuttings of our grandfathers original family vineyard in Tuscany.This is an indigenous variety specific to the Stefani family. Fruit is entirely grown and hand-picked on the family estate vineyard in the Yarra Valley, Victoria.The wine has been aged for twelve months in both new and seasoned large format barrels.

Scott McCarthy of Helen's Hill crafts a fine range of small batch, single site wines, and this 'Long Walk' Pinot shows the essence of the Yarra Valley from start to finish.Medium density ruby. Dark cherry, cinnamon, graphite and smokey oak. Medium-bodied yet full of flavour, showing cherry, blood plum, blueberry and mocha, tight acidity, fine yet firm tannins and attractive charry oak support.

2017 gifted the Yarra Valley with superb growing conditions, and the resulting wines, like this beauty, have wonderful harmony, balance and depth.Medium garnet colour. Dark plummy fruit with spicy complexity and subtle leaf and graphite. Medium-weight yet plush and focussed with plum, spice and undergrowth complexity, cocoa and subtle mocha depth, subtle secondary characters and spicy length.