Oakridge 864 Block 1 Hazeldene Vineyard Pinot Noir 2024 exemplifies single-site expression from the upper reaches of the Yarra Valley. Sourced from north-facing vines planted in the red volcanic soils of Gladysdale, this wine is crafted with meticulous hand-picking, a touch of whole-bunch fermentation, and careful ageing in French oak. The nose is vibrant, with lifted florals, fresh red berries, boysenberry and mountain herbs, and hints of subtle carbonic complexity. On the palate, vivid raspberry and plum characters glide along a net of silky, elastic tannins, with succulent fruit and fine structure carrying through to impressive depth and length.

Bass Phillip Depuis 2023 marks another leap forward for this legendary Gippsland estate, now led by Burgundian icon Jean-Marie Fourrier. Since the change in stewardship, the wines have gained even greater finesse, vibrancy and aromatic detail, while retaining the wild energy that made Bass Phillip famous. The Depuis 2023 is deep, fragrant and beautifully structured, with pure red and black cherry, rose petals and fresh herb notes weaving through a core of supple fruit. Fine tannins and bright acidity lend clarity and drive, while a whisper of whole-bunch character adds complexity. There’s a seamless intensity that lingers long on the finish, propelled by that Gippsland mineral signature and the estate’s trademark lift. Critics have responded accordingly—Jane Faulkner (Halliday Wine Companion) and Huon Hooke (The Real Review) both awarded the 2023 Bass Phillip Pinot 96 points, highlighting their freshness, succulence and compelling, layered detail. Depuis 2023 is a striking, cellar-worthy Pinot with pedigree and poise, delivering the best of both classic Bass Phillip and new-era precision.

A perfumed and silky style, Yabby Lake Single Vineyard Pinot Noir is sourced from a vineyard that is consistently the first to be harvested on the Mornington Peninsula. The fruit is hand-picked and gently de-stemmed into small open fermenters with a small percentage of whole bunches included in the ferment. Maturation takes place in tight-grained French oak puncheons for 12 months.