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Compelling and convincing, with florals, currants and blackberries, not too sweet; it has a savoury edge, with the oak seamlessly integrated. Perfectly ripe tannins with poise and presence ensure that this is lovely now, but will be more so in years to come.

This 20ha vineyard was planted on red clay loam soil at Woori Yallock in 2001 by Lou Primavera, with whom Giant Steps has a long-standing grape-supply relationship. Pinot Noir (114, MV6 and G8V3 clones) grown here on the north and north east facing slopes at 230m is noted for its complex structure and pronounced perfume. The 114 and MV6 are fermented as whole bunches in open vats, while the G8V3 is destemmed, given a long cold-soak and fermented separately to enhance its aromatic contribution. All ferments use indigenous yeasts and the whole-bunch components are periodically foot-stomped to release additional juice. The wines are pressed to 228 litre, French barriques (about 8% new) for 11 months before blending and bottling without fining or filtration.

DOMAINE HENRI MAGNIEN Gevrey Chambertin Champerrier , Gevrey-Chambertin

JEAN-NOEL GAGNARD Cuvee L'Estimee , Chassagne-Montrachet

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

Wine By Farr RP Pinot Noir Geelong The RP Pinot Noir is named for Farr family matriarch, Robyn Pamela. Robyn has had a great influence on the wines over Garys 40-year career from planting the first vines to pigeage at midnight. Ever reliable, you can always count on mum Robyns namesake wine is, however, a departure from the ultra-close plantings of the Tout Prés and perhaps a vision of where the Wine by Farr is headed. The fruit is sourced from the close planted Cote Vineyardthe same source for the GC Chardonnay. The vineyard is exposed on hillsides facing north, north-east and east. The clonal selection has been made with terroir at the front of mind as has the rootstock and trellising decisions The fruit is hand-picked and sorted in the vineyard, then fermented in an open-top fermenter. Around half the fruit is de-stemmed and then cold soaked for four days while the natural fermentation process usually takes close to three weeks. Pigeage occurs two-to-three times a day depending on vintage and the amount of extraction required. The wine is then gravity fed into half-half new/seasoned Allier barrels before being gas racked prior to a second fermentation. After all that, the wine sees 18 months in barrel before bottling. Complex? You bet it is.

Paringa Estate's The Paringa Shiraz is a multi-trophy winning wine that has been carefully selected from barrels prior to bottling due to the stand-out quality that was easily identifiable. Sourced from Lindsay McCall's estate, this Shiraz is almost eternal in flavour length and intensity. Flavours of plum, raspberry, redcurrant are accompanied by black pepper, anise and vanilla. Fine grained and in balance tannins complement the extraordinary fruit weight to deliver a wine that will reward careful cellaring.