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This Sparkling rose by Jansz is a blend of Chardonnay, Pinot noir and Pinot meunier. Intense aromas of Turkish Delights, rosewater and strawberries fill the nose, while the mouth comes alive with luscious layers of Pinot truffles and the creaminess of bright rose and strawberry fruits.

Elegantly concentrated flavours of vibrant dark berry and black cherry fruit showing succulence and rich intensity. The palate is guided by very fine-grained, chalky tannins, with soft acidity providing drive & liveliness. A silken seduction framed & balanced with fine tannins providing the most elegant structure.

The Seresin Leah is a wonderful example of hand-crafted Marlborough Pinot Noir which is sourced from 3 of Seresin's premium vineyard sites; the clay rich hillside Raupo Creek vineyard, the alluvial shingles of the Tatou vineyard and the Home vineyard, which is made up of a variety of Waimakariri type soils of alluvial origin. The wine itself shows a nose of savoury, spicy and earthy aromas with plum, berry and herbal notes. Following is a palate that is both focused and plush with a feminine feel of red fruits, namely strawberry and ripe cherry.

Kreglinger Vintage Brut is made by the pretigious sparkling producers from Piper's Brook. The bottle age adds an extra dimension of complexity and finesse.

Tasmania is very well suited to growing and producing Pinot Noir with its cool-climate and excellent terroir. Temperate days and cool nights at Derwent Estate have produced a silky Pinot Noir that oozes class. A delicate mix of sweet and savoury fruits with a long lasting finish.

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.

Glaetzer-Dixon's wine maker Nick has taken four generations of Barossa shiraz wine-making knowledge and applied it to carefully selected parcels of shiraz grapes from the Coal Valley in Southern Tasmania. The Mon Père Shiraz is a pre-eminent cool-climate shiraz, with flavours and textures evocative of Northern Rhône valley wines.

The Rêveur portrays every winemakers life endeavour - the dream of one day crafting the perfect Pinot Noir. Nick Glaetzer hands on winemaking experiences both home and abroad (including a stint in Burgundy) have been applied to this elegant and complex Tasmanian Pinot Noir. A luscious nose of strawberries, plums and savoury spice lead to the supple palate, full of cherry and blackberry flavours. Balanced tannin complete the wine.

Musk Creek Pinot Noir is evolving slowly to open up to its full potential. Some spearmint, raspberry and spice aroma; palate is moderate weight, silky and fine natural acid.

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.