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Mac Forbes philosophy towards pinot is to look after the detail, keep it simple and respect the fruit. The onus is on fruit quality and balance and not on winemaking solutions or corrections. For us winemaking is an extension of the vineyard where we aim to capture the fruit expression and carry this through to bottle. We pick when the fruit is ripe but still crunchy to taste. The Yarra Valley Pinot is a blend of our declassified barrels from each of our single vineyard wines. Their Pinot is rich red cherries, raspberries and subtle oak. A firm structure through the mid-palate with fine gravelly tannins and a layered savoury finish.

A cooler site, which consistently delivers intensity of flavour and purity of fruit. Considered winemaking coaxes out what we think is the best expression of the site. In 2018, the blend is predominantly MV6 clone with 15% D-clone in the mix. A warmer year for Pinot Noir on the Peninsula witnessed by the ripe juicy fruit and plush tannin profile.

The complexity in this Pinot Noir is evident in layers of spicy plummy fruits which are complemented by fine tannins. Enjoy now or over the medium term.

Sandro Mosele one of the great artisans with Pinot Noir is responsible for this fine example. Complex, gamey black cherry characters are interwoven with toasty oak in a wine of superb texture.

Victoria's first vineyard is a landmark in the Yarra Valley and an icon of the Australian wine industry. Loads of lovely Pinot character on the nose with ripe cherry gamey notes and hints of "forest floor". Silky in texture the lingering flavour is enhanced by a touch of oak.

Sandro Mosele's Kooyong Massale Pinot Noir has gamey, wild berry and forest floor aromas offer richness and complexity on the nose. Sappy, sour cherry flavours with well judged oak are framed by silky tannins and bright acidity. Outstanding!

As featured on "Battle of the Vines": Ocean Eight represents really well what Mornington Peninsula can do for Pinot, Liinaa says. It has that cool climate Pinot loves its got those really nice spicy notes, like Sichuan, quail, gamey hints and Michael Aylward is totally hot (Whoops, can I say that?)

Savoury, woody spice adds greater interest to become quite intense in its cherry skin and stone flavours, with intriguing white mushroom and pepper notes in the finish.

A beautifully perfumed example of the classic medium-bodied Yarra Valley style from an exciting new entrant to the local scene, made by the highly experienced Paul Bridgeman. Medium garnet. Open and expressive aromas of mulled strawberry, forest floor and clove. Plush and polished palate, delivering a riot of red berry perfume, and velvet umami throughout, enhanced by damp earth, mushroom and stalk and charry barrel harmony.