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Brilliant straw colour with a hint of green around the edges and watery hue. Intermeshed aromas of cashew, delicate white peach, biscuity oak, light toast and spice. Elegant with light to medium weight and excellent rounded creamy like textural qualities the palate possesses flavours of delicate white peach, cashew, nougat and spicy biscuity oak. Clean dry finish. Aftertaste of white peach, cashew and lightly toasted biscuity oak. Ageing: Drink over the next year. Food: Chinese steamed chicken.

Colour light golden hue. Aroma lemon zest, preserved lemon, marmalade. Palate luscious, mouth-filling, intense.

Picked from a block of gris on the Napoleone Vineyard in the Yarra Valley which is nurtured to hang a touch longer, with better tannin maturity than the fruit picked for the Punt Road Pinot Gris. Whole berry and whole bunch ferments are conducted in isolation in one-tonne open pots. They were pressed separately to oak this year, but in the end both went in their entirety into the blend. The bunch ferments developed a very significant funk this year, and it was good to see this in the finished wine. The berry ferments supply musk flavour and fruit sweetness. Its all about the bunch though: Campari, aniseed and kombucha. Unfined and minimally filtered. The perfect companion in Spring or Summer.

This is our first bottling from the bizarre 2020 vintage, which went from ridiculous to sublime. We had very small crops, early tannin ripeness and picked at low baumé. We avoided disease pressure in a very difficult year for that, and ended up with more transparency and freshness in the fruit than 2019. This year we were back to a 50:50 mix of skins and whole-bunch ferments. The skins ferment was 72 hours, with light hand-plunging every 12 hours during that time. The wine was pressed at 8 baumé to old puncheons. The whole-bunch ferment was on skins for 14 days, with carbonic maceration until some light pigeage on days 12 and 13. It was pressed to old puncheons to finish ferment. Both batches had two months in oak unsulphured. The wine was racked in early May, with minimal filtration and no finings. 40ppm of SO2 was added prior to bottling. This vintage we focused on prettiness with supporting notes of funk and bunch. There was no shortage of flavour about; itâs an intense year for that but also characterised by high natural acidity â perfect for skinsy styles, which can otherwise become a bit soapy. And of course Iâm very pleased with the colour, a perfect match for the new label⦠- Tim Shand, Punt Road

A truly exceptional expression of chardonnay - Pale yellow with fine bubbles and persistent mousse. Delicate and floral, with a creamy mid-palate and a lingering, zippy finish. Apple aromas with hints of nut and toast. Primary fruit flavours of pears and apples and hint of nectarine. A gentle creamy texture, soft acidity and a long finish. Perfect with seafood particularly oysters and mussels.

Organically farmed Sauvignon Blanc from Yarra Valley

A full boddied Chardonnay. This beautifuly crafted wine shows hints of peach and subtle french oak. A strong complexity of flavours, well balanced and holds a persistent finish.

A medium bodied Chardonnay that is also vibrant and rich in flavour. Sweeter tropical flavours of pineapple, papaya and nectarine are present. A good depth and even finish.