Josef Chromy Pinot Noir has a richness and wholeness that demands attention. Supple tannins with leather and secondary characters abound. A velvety Burgundian style Pinot Noir, with aromas of red fruits and sweet spice with a full rounded palate of rich dark cherry fruit and a balanced blend of toasty oak.

This wine, Freycinet's junior Pinot Noir, reveals liveliness and youthfulness in its colour, aroma and flavours. Similar winemaking techniques are utilized as for their renowned Freycinet Pinot Noir. Fully ripened fruit from their Louis vineyard site is fermented over a 7 to 8 day period in a rotary fermenter. A pure yeast culture is added and the ferment temperature is allowed to peak at 32 degrees. After gently extracting colour, flavour and tannins from the skins the wine is pressed and matured in French oak barriques (8% new) for 12 months prior to bottling.

Remarkable in name and remarkable in nature. Hailing from the young, funky and cool region of Central Otago this Pinot Noir shows all the cherry richness we've come to expect. Add in the sheer approachability courtesy of the smattering of strawberry and red berry flavours and the silken, soft finish and you have an Otago bargain that is a must try.

Sandro Mosele's Kooyong Massale Pinot Noir has gamey, wild berry and forest floor aromas offer richness and complexity on the nose. Sappy, sour cherry flavours with well judged oak are framed by silky tannins and bright acidity. Outstanding!

Situated in the Adelaide Hills, the altitude and cool conditions of Nepenthe's vineyards are ideal for growing the Pinot Noir grape. And it seems that the rest of the country is starting to cotton on to the fact that this region is producing some of the most exciting examples currently available. Full of ripe cherry and raspberry flavours with a complementing acid structure and soft tannin backbone make this Pinot ideal for food pairing on a wide scale.

Martinborough is considered by many as the home of Pinot Noir - not only in New Zealand but the 'New World' in general. It is hard to argue when wines like this are produced. Pinot Noir superstar, Larry McKenna, hand-crafts a wine that is overflowing with perfumed black, red and green fruit flavours that are all in harmony with the mid-weighted palate. Textured oak and fine-grained tannin give a nod to the fact that this wine will age gracefully for a decade or more. A stunning benchmark.

An excellent Pinot - low yielding vines growing in calcium rich clay, within stoney subsoils derive a fine fruit. Extended brilliantly, sunny cool autumnal freshness has led to a wine of finesse and character.

Paringa is one of Australia's best and most consistent Pinot producers. This wine shows superb varietal aromas of cherry, plum and spice, and the palate is long, textured and complex. With the ability to be cellared for the medium to long term, Lindsay McCall's Estate Pinot is a certainty to be included in any cellar of a great Pinot Noir lover.

This wine is made with Pinot Noir fruit grown on some spectacular vineyard sites in the Yarra Valley, comprising predominantly MV6 clone, with some 114 and 115. Pacha Mama use minimal additives or fining and aim to let the fruit shine through rather than clobbering all over it with heavy oak use or commercial wine-making techniques. Flavours of sour cherry and wild strawberries carry on to the palate complexed by a savoury spice and intriguing earthiness that lingers long after the last mouthful.

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.