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The wine is tightly packed full of black fruit, spice, cloves, and liquorice. The grape tannins are soft and are beautifully integrated into the wine, giving the wine structure and adding power, balance and a savoury richness. Whilst enjoyable now, this wine will reward careful cellaring for up to 2 years.

Yering Station Yarra Pinot Noir is a classic Pinot Noir with red/black cherry complimented with brooding earthy undertones and subtle savoury spice on the nose. The palate hints of violets and lavender. Rich black cherry spice surrounded by vanillin oak. Lovely middle palate concentration supported by fine velvet like tannins.

The Yarra Valley is renowned for its excellence in Pinot Noir and this expression is no exception. In the glass: Medium garnet red. On the nose: Ripe dark berry fruit. On the palate: Bold, quite powerul red plum and raspberry fruit with some background stalky, herbal elements. Firm and dry yet flavoursome and varietal.

A vibrant pinot noir from master wine-maker Rob Dolan out of the Yarra Valley. Lots of black cherries, plums, aniseed & spice brimming from the glass followed on the palate with savoury, truffle, velvety texture. The wine is dominated by savoury herbal characters with lovely chocolaty raspberry flavours. Will easily cellar for another decade if you can wait that long.

The wine is tightly packed full of black fruit, spice, cloves, and liquorice. The grape tannins are soft and are beautifully integrated into the wine, giving the wine structure and adding power, balance and a savoury richness. Adam Marks established Bress in 2001 with a desire to produce wines with fruit sourced from notable regions and minimal intervention.“We believe certain grape-growing regions are better suited to particular grape varieties than others,” says winemaker Adam Marks. “The French have understood this for several centuries and some Australian wine producers are now embracing this belief.” Bress, located in Harcourt near Bendigo, Victoria, is one such producer. Adam doesn’t restrict himself to sourcing grapes from one specific region; he’d rather make the most of the diversity of climates and soils central Victoria has to offer and looks to the Yarra Valley, Macedon Ranges, Bendigo and Heathcote for the best quality fruit.

This is a very affordable Pinot from the highly regarded Tarrawarra winery with fruit sourced from the estate and the hills of southern NSW. A well made Pinot with good fruit depth and varietal flavour.

Sourced from a number of Yarra Valley vineyards, fermented in small batches with different treatments (carbonic maceration, partial whole-bunch and whole berry fermentations utilising optical sorting). 67% of the fruit comes from the valley floor and 33% from the Upper Yarra. The final blend equates to 15% whole bunches and 6% new oak, with the residual balance matured in French oak puncheons and barriques from 2nd to 4th fill. The wine saw four months on lees in barrel prior to bottling.

This wine is made with Pinot Noir fruit grown on some spectacular vineyard sites in the Yarra Valley, comprising predominantly MV6 clone, with some 114 and 115. Pacha Mama use minimal additives or fining and aim to let the fruit shine through rather than clobbering all over it with heavy oak use or commercial wine-making techniques. Flavours of sour cherry and wild strawberries carry on to the palate complexed by a savoury spice and intriguing earthiness that lingers long after the last mouthful.

2023 was a cool vintage that produced exceptional wines across all varieties. Despite the delayed harvest caused by the cooler growing season, we were fortunate to have a mild summer with just a few hot days that allowed our fruit to mature gradually. Consequently, our wines boast complex and elegant flavours, fine tannins, and beautiful natural acidity.

Crafted from three premium Yarra Valley sites, combining both MV6 and D2V4 (pommard) Pinot Noir clones. The first parcel was hand-picked on the 20th of February, with the final parcel coming in on the 1st of April. All batches were fermented wild utilising different ratios of whole-bunches, the final blend equating to 25%. Matured in French oak puncheons (30% new), where it saw 10 months élevage prior to bottling.