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Previously known as Chateau Belair, the name was changed to Belair-Monange upon its full purchase by the Moueix family in 2008. The 12 ha vineyard is planted predominately to Merlot with some Cabernet Franc growing on limestone and clay soils. A blend of 85% Merlot and 15% Cabernet Franc, the wine is fermented in stainless steel and lined concrete tanks prior to undergoing maturation in a mix of new and seasoned barriques for 18 months. A philosophy encompassing reduced yields, later harvesting and meticulous fruit selection have resulted in a richer more generous, concentrated style since 2008.

From some of the earliest plantings of Shiraz in the Yarra Valley with vines dating back to 1969. Shiraz (96%) co-fermented with small parcels of Viognier, Marsanne and Mataro aged 12 to 18 months in 50% new French oak barrels produces a wine that is perfumed and feminine with the tannins and acidity as integral to the wine as the fruit. Proven to age for 25+ years, Yarra Yering Dry Red No 2 was the first Cote Rotie style blend made in Australia

Classified as one of ten 4me crus in 1855, Chateau Talbot, in the Saint-Julien appellation, has a distinguished history. Throughout the years, it has been owned by the Governor of Aquitane, the Earl of Shrewsbury and the Marquis of Aux before being acquired by the Cordier family, the fourth generation of which are still in ownership today. Their 2016 Grand Cru is a wine of exceptional personality and charisma, already impressing critics with its silky sweetness and subtle edge. Balanced, crisp, and full of complexity, it is loaded with ageing potential, promising to become something even more prodigious just a few short years from now.

Powell & Son Steinert Flaxmans Shiraz, Eden Valley Powell & Son (first vintage 2014) is the venture of Barossa Valley legend Dave Powell and his son Callum. The Steinert vineyard is located in the hills of the Eden Valleys Flaxmans Valley and is home to some of the most prized vines of the Barossa -- dry-grown, rod and spur pruned, and planted before the turn of the 19th century. The 2ha vineyard faces north-east on dark quartzitic loam soils at 480m. The vines experience a long, cool ripening period, producing fruit with outstanding accumulation of complex flavours and elegant, powerful tannins. Fruit is hand-picked in three separate passes and fermented traditional open-top concrete vats and pump overs. The wine is then racked and basket-pressed for gentle extraction of tannin, then transferred to new Dominique Laurent barriques for natural malolactic fermentation followed by 18 months maturation before bottling without fining or filtration. The Steinerts complex perfume combines dried herbs and spices, lifted florals, dark cherries, red currants, charcuterie meats and wood-smoke. The palate is supple, framed by fine-grained tannins and typically offers dark fruits with thyme, lavender, cedar and cloves, finishing with plentiful soft, powdery tannins.

Product Information: In 2016 Jonata continued to shine despite the extended drought producing a strong lineup across the board. Fortunately they were able to harvest clean fruit without pressure over a three-week period which ended prior to the brutal Autumn heat spell beginning 25th September. The 2016 Syrah was notably impressive - juicy and dark with plush fruit on the mid-palate. A humdinger. The Jonata La Sangre de Jonata Syrah is comprised of 98% Syrah and 2% Viognier, matured in 60% new French oak and 40% in twice used French oak. Held back for optimum drinking. After some time in the glass there's white truffle, ripe blackberry, white pepper and grilled bread. Reticent until it feels ready and then it is full steam ahead. Ripe and round. Notes of blood orange. Tannin content is grand but supple. Texturally thrilling and structurally profound. Ready to enjoy now, but will age gracefully. Maker: Owned by the iconic Screaming Eagle, JONATA wines are on the vanguard of an emerging quality movement in California winegrowing. The Ballard Canyon AVA is located within the greater Santa Ynez Valley appellation. As California’s Central Coast most notable emerging locations, JONATA’s sandy site and its team’s winegrowing know-how have produced results that are widely recognised as the best ever seen from this region. Dedicated to expressing a range of red—and a handful of white—wines from its estate in the Central Coast of California’s Ballard Canyon appellation within Santa Ynez Valley, Jonata is one of a new breed of producers throughout the world who are thriving with a non-traditional amalgam of varieties and blends. With a commitment in particular to Cabernet Sauvignon, Cabernet Franc and Syrah, and informed by cutting edge viticulture, winemaking and a polyface approach to their estate, the Jonata wines are on the vanguard of an emerging quality movement in California winegrowing. Jonata is dedicated to sustainability from the inside out; a principled approach to farming. With its use of polyface farming—as first introduced to America by Michael Pollan in his book “The Omnivore’s Dilemma”—Jonata integrates and revolves livestock (chickens, turkeys, goats, pigs and sheep) in their farming model, which naturally enhances the soil and health of their land not to mention that of the critters themselves and the Jonata community! We maintain a large communal garden and an orchard that produces our own estate olive oil along with honey from bees raised on the ranch. Water is used judiciously and with precision. Herbicides and pesticides don’t even enter the conversation. Vineyard: Nose - White Truffle, Blackberry, White Pepper Only really shows it cards on day two with white truffle, ripe blackberry, white pepper and grilled bread. Palate - Blackberry Pie, Boysenberry Preserves, Cocoa Full-bodied, dense and lush, it's framed by firm, pleasantly chewy tannins and good freshness. Finish - Pleasantly Chewy Tannin, Long, Minerally Framed by firm, pleasantly chewy tannins and good freshness, finishing long and minerally.