A seductive and enticing Pinot Noir that delivers an intriguing aroma of sun ripened red fruits, earl grey tea and an underlying character of autumnal leaves and wet stones. The palate is both youthful and vibrant, with an elegance and richness that is becoming the hallmark of our vineyard. The red berry fruit flavours combine with wild thyme and rich savoury notes, and are supported by the beautifully poised tannins that give depth to the long mouth-watering finish. This wine by Burn Cottage Vineyard needs a few years to marry all of its elements. Cellaring for up to 8-10 years.

The Pooley's planted their first vineyards over 35 years ago in the Coal River Valley of southern Tasmania. In 2013, after working in some of the best wineries around the world, Anna Pooley became the 3rd Generation winemaker of the family business, propelling the estate to critical acclaim. Their vineyards are set on excellent sites that receive very long sunlight hours for optimum ripening while producing fruit with finesse thanks to the close proximity to the cool Tasman Sea. The Butcher’s Hill ‘Oronsay’ Pinot Noir is produced from 20-year-old vines (MV6 clone) on a north-facing slope at 30-100m above sea level. Following a 100% whole bunch fermentation of 21 days, the fruit was pressed to French oak barriques, 40% being new barrels, for 14 months of elevage. Expect a lively acid profile with chalky yet ripened tannin, pronounced weight, aromas of wild cherry, and an underlying savoury character.

RAEN Royal St Robert Pinot Noir, Sonoma Coast Raen’s Royal St. Robert Pinot Noir is dedicated to the current generation’s grandfather. The fruit is sourced from a selection from their coastal vineyards, giving a window to the rugged hills of the westerly Sonoma Coast. Vibrant aromas of black and red cherry, rose petal, and black tea fill the bowl. Wild raspberry and just-ripe red plum notes give way to coastal moss, wet gravel and forest underbrush. Western spice box notes complement the brooding, powerful fruit core, giving way to a vibrant and lasting finish.

JEAN-NOEL GAGNARD Santenay 1er Cru Clos de Tavennes , Santenay

Many class Ata Rangi as the quintessential 'New World' Pinot Noir, the best example of the variety outside of Burgundy. It's hard to argue when you let the supple, dark berry and spiced fruit pass your lips. Considered 'Grand Cru' in New Zealand, Ata Rangi was awarded the inaugural Tipuranga Teitei o Aotearoa classification, cementing its pedigree.

Bannockburn is spicy with well intergraded savoury oak and great acidity backbone. The varietal flavours such as, raspberries, strawberries and red cherries fruits lingers with a faint hint of forest floor on the palate with well supporting tannins. A greatly composed wine, this is undoubtedly pushing the setting of this country's benchmark for Pinot Noir to another level.

From vines yielding less than 1 tonne/acre, 100% whole bunch, natural yeast ferment, 100% new oak. A powerful and structural Pinot Noir by Lethbridge. An unusual presentation of the MV6 clone in the Estate vineyard produces fruit of great density of flavour, and very low yield (0.5 tonnes/acre). This wine was fermented with 100% whole bunch inclusion and had pre-fermentation maceration for 7-10 days. Wild yeast fermentation in small open vats proceeded with daily pigéage. Pressing was straight to barrel (100% new French oak) to allow for gross lees contact and natural MLF.

From the Vosne-Romanee end of Nuits-St-Georges. Red, spicy fruit, fresh and quite juicy. Under notes of earth and flowers. Chevillon-Chezeaux's Bousselots is always textured in the mouth and the 2017 is no exception. Combines elements of Nuits and Vosne very successfully.

Here too there is a similar mentholated nose on the spiced plum, dark cherry and warm earth-suffused aromas that are trimmed in enough wood to mention. The delicious and energetic middle weight plus flavors display focused power on the moderately austere finish where a touch of dryness slowly emerges. I suspect that this will round out in time as the dryness is subtle. Drink 2028+.

Subtle hints of menthol and wood toast can be found on the spicy liqueur-like aromas of plum, cherry and cassis. There is once again fine verve and delineation to the stony medium weight flavors that deliver very good length if less complexity on the very firmly structured finale. This may well surprise to the upside if it can add more depth with time in bottle, which it definitely needs. (Drink starting 2030)