Paringa Estate Peninsula Pinot Noir Mornington Peninsula The Paringa wines in the Peninsula range are an haut Mornington Peninsulathe emphasis being on the liveliness of the fruit. 'The quality of these wines are often equal to many other vineyards best'- James Halliday The fruit is de-stemmed and fermented in large open fermenters. The fruit spends around three weeks on skins. Maturation takes place on lees over the better part of a year in French Oak barrels. Shop Paringa

Bannockburn is spicy with well intergraded savoury oak and great acidity backbone. The varietal flavours such as, raspberries, strawberries and red cherries fruits lingers with a faint hint of forest floor on the palate with well supporting tannins. A greatly composed wine, this is undoubtedly pushing the setting of this country's benchmark for Pinot Noir to another level.

POOLEY Cooinda Vale Oronsay Pinot Noir, Coal River Valley, Tasmania

Bubb+Pooley Wines is a venture born out of passion and expertise. Justin Bubb and Anna Pooley, both with over 20 years of experience in winemaking across the globe, have finally decided to release their own wines. After working with premium vineyards throughout Tasmania, they are now collaborating with exceptional vineyards and people across the state to produce wines that connect with their philosophy of making wine from the ground up. Their use of concrete vessels is not an experiment but a traditional style of vessel that has been used for centuries in the Old World. Each shape has been chosen specifically to enhance the texture of the varietal within them and these beautiful, handcrafted vessels will last lifetimes. At Bubb+Pooley Wines, sustainability threads through and underpins their approach to everything they do. All of their decisions are focused on how they can do things better in order to minimize their impact on the environment. Their wines are raw, expressive and speak of place. The Coal River Valley wine region is located in Clarence, Tasmania, just northeast of Hobart. It was named after the first village that discovered coal in the area. The majority of grapes are grown on northern slopes and the region produces high-quality Pinot noir, Chardonnay, Riesling and Sauvignon blanc. The cool climate alluvial and sandy soils with a high concentration of clay sandstone provide a unique terroir for the wines. Bubb + Pooley WKR Vineyard Pinot Noir 2022 is a high-quality wine made from 100% Pinot Noir grapes sourced from three vineyards in the Coal River Valley region of Tasmania, Australia. The Brinktop Vineyard in Sorell, the Pressing Matters vineyard in Richmond, and the Bubb + Pooley vineyard on White Kangaroo Road all contribute to the unique flavour profile of this wine. The grapes were carefully handpicked and wild-yeast fermented with 10% whole bunches over a period of 25 days. The wine was then matured for 9 months in a combination of concrete (30%) and French oak puncheons (70%), with 20% new oak. This maturation process has given the wine a complex and well-rounded flavour. One of the unique features of this wine is that it is bottled unfired, making it vegan friendly. This is because no animal products were used in the process of clarifying the wine. The Bubb + Pooley WKR Vineyard Pinot Noir 2022 is made from 22-year-old vines at the vineyard on White Kangaroo Road. This gives the wine a depth of character that can only come from mature vines. In the glass, the Bubb + Pooley WKR Vineyard Pinot Noir 2022 displays a vibrant ruby red hue, hinting at the wine's youthful freshness and vitality. As you bring the glass to your nose, a captivating bouquet of aromas unfolds. The first impression is one of ripe red cherries, intermingled with delicate notes of wild strawberries. These fruit-driven scents are complemented by subtle hints of baking spices, including clove and cinnamon, adding depth and complexity to the aromatic profile. On the palate, the wine showcases a beautiful balance between fruitiness and elegance. Juicy red berries take centre stage, with ripe raspberries and cranberries leading the way. The tannins are velvety smooth, providing a luxurious mouthfeel that caresses the palate. Mid-palate, the wine reveals layers of complexity, with flavors of black tea and subtle earthiness emerging. These secondary notes lend a sense of depth and sophistication to the overall tasting experience. As the wine lingers on the palate, a touch of toasted oak and a whisper of vanilla come forward, contributing to a satisfying, lingering finish.

Jacques Seysses started Domaine Dujac in 1968. He was not born in Burgundy, but winemaking is his true vocation. His love for wine comes from his father, a gourmet with a passion for fine wines. Even as a young boy, Jacques would meet the greatest winegrowers of the time in the company of his father. At the age of 25, after a few years working for the family-owned biscuit manufacturing company, he decided to move on from the business world. During the 1966 and 1967 harvests, he learned winemaking with Gérard Potel at the Domaine de la Pousse d'Or in Volnay. In 1968, he bought the Domaine Graillet in Morey-Saint-Denis, which he renamed Domaine Dujac (a pun on his first name, meaning the Estate that Jacques owns). In 1973, he married Rosalind, who quickly became a key member of the team. Domaine Dujac in Burgundy was acquired by Jacques Seysses in 1967. The domaine in Morey-St-Denis had 4 hectares of vineyards and he has subsequently built it up to 11.5 hectares. Domaine Dujac now includes holdings in Clos de la Roche, Clos St-Denis, Bonnes-Mares, Echézeaux and Charmes-Chambertin . "Use knowledge and technology to counter accidents - for example, bad weather - but, if all is going well, don't interfere," says Seysses and this principle guides much of what happens in the vineyards and the cellars. Dujac wines are neither filtered nor fined and all of his premiers and grands crus are aged in 100% new oak. These are wines of the very highest order. The first vintage, 1968, was one of the worst years on record so the wines were sold off in bulk, but 1969 was an entirely different matter, putting the domaine firmly on the map. In 1973 Jacques married Rosalind Boswell, a Californian girl who came to work the vintage and stayed for life. The first two of their three children, Jeremy (born 1975), Alec (1977) and Paul (1980) are now involved in the business, as is Jeremy’s wife Diana, also Californian, and a trained oenologist. In 2000 Jeremy Seysses also inaugurated, with his father, a small scale negociant business known as Dujac Fils et Père. The domaine has expanded over the years as additional parcels of vineyard became available, culminating in the acquisition of some exceptional vineyards from Domaine Thomas-Moillard in 2005. In 1987 the domaine moved to lutte raisonée, the reasoned application of treatments, and from 2001 to organic farming. Today 75% of the domaine, including all premier and grand cru vineyards, is farmed organically with experiments also along biodynamic lines. Morey-Saint-Denis 1er Cru comes from the following lieu-dit - Les Millandes, Les Charrières, Les Ruchots and Les Sorbès all surround the village of Morey-Saint-Denis. These undulating sites sit around 266-270m above sea level with a vast diversity of limestone, clay, sand. Les Ruchots is perhaps the most fascinating with its rich in flint-like chert nodules (chailles). In the western part, the reddish-brown soil contains ochre-coloured limestone fragments, rich in rounded grains, and debris from ancient marine organisms. As for the winemaking Jacques Seysses is a leading advocate of including stems in the fermentation process, as much so as to avoid bruising the grapes during the de-stemming process as for a desire to include the stems themselves. However each vintage is treated according to its merits and the ripeness of the stems. The cellars in Morey St Denis have been extended in recent years to improve cellaring conditions. The barrels can now be kept at a cooler ambient temperature, enabling the malolactic fermentation to happen later and for the wines to be racked less frequently. Nose - Dark Berries, Orange Rind, Baking Chocolate Brightly perfumed, dark forest berries, and sweet baking spices. Palate - Fine Depth, Tense, Brooding Medium to full, generous and fleshy, it's layered and textural, lively acids and a perfumed finish. Finish - Fine, Long, Lifted Tannins are sweet, building but fine, a rose inflected finish.

Fresh and Vibrant on the nose with aromas of cherry, raspberry and cranberry, hints of black pepper and vanilla. The palate carries the vibrancy of the nose along with complexities of cherry cola and violets, expressive red fruits, subtle tannin structure and lingering pepper spice.

Domaine Armand Rousseau is a highly esteemed producer of top-quality red Burgundy, renowned for labels such as Chambertin and Charmes-Chambertin. The estate's ownership of 5.5 acres of the prestigious Premier Cru vineyard, Clos des Ruchottes, is a testament to the quality of their wines. The grapes undergo meticulous sorting and a cool maceration before being aged in barrel for 18-24 months. Armand Rousseau wines are bottled unfiltered, allowing the full expression of the terroir to shine through. These wines are highly coveted by collectors and investors due to their limited annual production of just 65,000 bottles. Burgundy is a highly respected wine region in east-central France, known for producing top-quality red and white wines. The region is home to famous producers such as Domaine de la Romanée-Conti, Domaine Armand Rousseau, and Domaine Leroy. Burgundy's wines are some of the most prestigious in the world, with Grand Cru-designated vineyards being an essential marker for quality. The Côte d'Or is home to many of these Grand Cru and Premier Cru wines, including the Côte de Nuits and Gevrey-Chambertin. These wines are known for being finessed, earthy and age-worthy, making them highly desirable among fine wine investors and collectors. The Domaine Armand Rousseau Gevrey Chambertin Clos St. Jacques Premier Cru 2020 is a wine that effortlessly combines power and elegance. The aromas of ripe black fruits, black cherries, spices and subtle woody notes create an unforgettable sensory experience. The velvety texture and tannic structure of this wine leave a lasting impression, making you crave more. The flavour profile is slightly riper, with the essence of black cherry and poached plum complemented by an array of spice, floral, earth and wood nuances. The medium-weight plus flavours are both elegant and bold, with a striking intensity and minerality that culminates in a powerful, focused and incredibly long finish. The harmony and balance of this wine are impressive and it is expected to age gracefully for several decades. Overall, the Domaine Armand Rousseau Gevrey Chambertin Clos St. Jacques Premier Cru 2020 is a standout among Premier Cru wines. Its unique terroir and meticulous winemaking process make it a must-try for any Burgundy enthusiast. This wine is sure to impress even the most discerning of palates and is guaranteed to become a treasured addition to any collection.