The Yarra Yering Pinot Noir is produced from what are amongst the oldest Pinot Noir vines in the Yarra Valley. Always aristocratic, fragrant with intense aromas of sweet strawberry and ripe plums, the Yarra Yering Pinot rounds out with mouthfilling notes of the same with a length hard to ignore.

Dark plum in colour. First notes hint at well ripened blueberries and a brightness of cherry. Finishing wisp of menthol completes the tasting of this refreshingly complex, young wine.

TERRA SANCTA WINES Mysterious Diggings Pinot Noir, Central Otago

Pinot Noir 2019. single vineyard off 25 year vines. Basket Pressed. Vegan Friendly

DOMAINE LUCIEN LE MOINE Estournelles St. Jacques 1er cru, Gevrey-Chambertin Lucien Le Moine is a unique négocianthaute couture is often how they are described. Husband and wife, Mounir and Rotem Saouma source small parcels of wine from many producers. Their contribution to the wine is in the elevage, esoteric regime which changes each vintage relying on Mounirs sensory talents forged in a Trappist monastery in Lebanon and honed in their vaulted cellars in the Cote dOr. Working with the best (Jupilles, FRA), fine-grained new oak, the Saoumas produce a staggering number of Grands and 1er Crus cuvees.

This 20ha vineyard was planted on red clay loam soil at Woori Yallock in 2001 by Lou Primavera, with whom Giant Steps has a long-standing grape-supply relationship. Pinot Noir (114, MV6 and G8V3 clones) grown here on the north and north east facing slopes at 230m is noted for its complex structure and pronounced perfume. The 114 and MV6 are fermented as whole bunches in open vats, while the G8V3 is destemmed, given a long cold-soak and fermented separately to enhance its aromatic contribution. All ferments use indigenous yeasts and the whole-bunch components are periodically foot-stomped to release additional juice. The wines are pressed to 228 litre, French barriques (about 8% new) for 11 months before blending and bottling without fining or filtration.

Elanto Vineyard, a 10.6-hectare high-density site on the Mornington Peninsula, is managed by acclaimed winemaker Sandro Mosele and his team. With 11,000 vines per hectare—four times the typical density—yields are limited to 300-500g per vine, enhancing concentration and power in the wines. Organic practices, deep soil cultivation, and volcanic basalt soils rich in iron stone encourage site-specific expression, while the vineyard's southeast aspect and cool sea breezes preserve natural acidity and freshness. The five Pinot Noir vineyards—Vertex, Ironstone, Chicory, Kilnside, and Basalt—span 6.7 hectares on the upper slopes with basalt-rich soils. The red volcanic soils transition to shallower, stonier terrain mid-slope, producing lower yields, concentrated flavors, and a distinct tannin profile. Each vineyard was harvested and vinified separately, with chilled, destemmed fruit (3-5% whole bunches) undergoing cold soak and natural fermentation in concrete vats. After 25-30 days on skins, the wine was pressed and aged in a mix of new and older French oak barriques for 11 months before blending and bottling. Very deep dark red black tinged core with a dark red hue. Potently alluring aromas of dark cherries, strawberries, violet, dried herbs and subtle anise flood the olfactory senses with earthy rhubarb and spicy cedar notes ensuing. Rich and powerful the seductive palate has a wonderful velvet like feel to it with spicy dark cherry, strawberry and rhubarb flavours expanding across the palate like a peacocks tail, carrying with it ample textural volume. Lending further interest are brambly dried herb characters, forest floor and spicy cedar. Silky smooth tannins finishing very long, gorgeously fruited and supple. Drink over the next 5-6 years. Alc. 14%

DOMAINE MONGEARD-MUGNERET Les Suchots 1er cru, Vosne-Romanee Bordering both Romanee Saint Vivant and Richebourg, the 13.08 hectare premier cru Les Suchots produces wines that are, at their best, beautifully seductive and perfumed wines without quite the structure of the two grand crus that shares its borders. Mongeard Mugneret have a .22 ha plot with vines that are 50 years old and its a wine that will reward at least ten years, if not longer, in the cellar.

A Premier Cru by classification; a Grand Cru by breed. Clos Saint Jacques has long been a contentious site. For many it is superior to all Grands Crus in Gevrey but for the regal duo of Chambertin and Clos de Bèze and even then, it is often their equal. Sturt. Forceful. Ferrous. Among the very greatest expressions of this regal commune, Jasper Morris MW refers to the Clos as the crown prince, as it slopes steeply to an ideal southern and easterly exposure. Rousseaus, by far the finest articulation.