Pinot noir sourced from the Coal River and Derwent valleys in Tasmania and the Upper Yarra Valley in Victoria. Bright ruby with ripe dark and red cherry fruits, raspberry coulis and wild strawberry with hints of leaf litter, spice, softly spoken vanillin oak, char siu, mushroom broth, amaro herbs and wildflowers. Graceful and pure with excellent tension between fruit and mineral acidity, fading off slowly in a fan of spiced red fruits.

Medium-bodied, elegant wine with bright red fruit aromas of cherry, strawberry, and raspberry, complemented by subtle earthy and spice notes. On the palate, it shows juicy red fruit, fine silky tannins, and a fresh mineral-driven acidity, all balanced with gentle French oak. Ready to enjoy now or cellar for 5–10 years, it pairs beautifully with lighter red meats, duck, or richer poultry dishes.

This is a vibrant, top-class Pinot with layers of spice and earth and a full, silky palate balanced by chalky tannin and a snappy, mineral-flecked finish. Don’t be afraid to decant and serve this in a big Burgundy glass—it’s an impressive wine that will evolve with air and time.

The unique terroir consisting of ancient stony soils allow the premier Pinot Noirs from Craggy Range to ripen gradually while still retaining perfect acid balance. This is on show perfectly in the Te Muna Road Pinot Noir that is sourced from the higher terrace on the Te Muna Road Estate which is planted with eight clones of Pinot in more than 40 different parcels. From this eclectic bunch the grapes are hand-picked and fermented naturally before spending eight months in French oak. The result is a Pinot of class and structure; dark and brooding with a texture not dissimilar to silk.

From vines yielding less than 1 tonne/acre, 100% whole bunch, natural yeast ferment, 100% new oak. A powerful and structural Pinot Noir by Lethbridge. An unusual presentation of the MV6 clone in the Estate vineyard produces fruit of great density of flavour, and very low yield (0.5 tonnes/acre). This wine was fermented with 100% whole bunch inclusion and had pre-fermentation maceration for 7-10 days. Wild yeast fermentation in small open vats proceeded with daily pigéage. Pressing was straight to barrel (100% new French oak) to allow for gross lees contact and natural MLF.

For well-priced, approachable rich fruit Burgundy, you can rely on Mâcon Mancey, particularly those from the dedicated Bernard Moreau. He took over the family vineyard in 1982 and has since built it up to 8 hectares. He lovingly tends his rows of Chardonnay, Gamay and Pinot Noir vines, ensuring yields are kept low. Pinot Noir covers half his vineyards, on the slopes of Les Cras. The soil there produces wines with excellent structure and spicy fruit. Bernard understands the Pinot grape well, handling it gently and fermenting with natural yeasts to bring out the lovely fruit quality and only gentle tannins. With 10% aged in new oak, the rest in seasoned barrels, there is a complexity and structure to the pretty fruit. Excellent with white meats.

Moss Wood are not know for their Pinot Noir, however this is a fine a unique expression of region and variety. A fruit bomb of rich and integrated flavours of cherry, spice, charry oak and silky finesse on the finish. The flavours pop and linger in the mouth long after the wine has left it.

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.