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Pinot Noir - A medium bodied wine, the boquet has a soft strawberry and cherry characters that linger to a toasty oak 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.

This cool climate Yarra Valley Pinot Noir has aromas of cherries and summer berries and hints of spice and oak. The palate is bright with red fruits and soft tannin. The wine was matured for 10 months, in a mix of old and new French barrels. This is a versatile wine that will match well with many cuisines. Vineyard Of The Year | 2017 Yarra Valley Wine Show.

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.

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.

Enjoy this Twin Pack of A Little Something Something Pinot Noir & Shiraz. Pinot Noir Everything you’d want in a top-quality Yarra Valley Pinot Noir; red fruits shine up front with layers of savoury and spice supporting with elegance and depth of flavour; bright and finely structured. Pair this with an abundance of tea smoked duck bao with hoisin sauce – invite some friends over, or have them all to yourself! Wine Notes Colour:pale cherry red Aroma:cherry, raspberry, savoury Palate:pomegranate, all spice, smoked paprika, velvety tannins Cellar:0 to 15 years Nutrition:88 calories per 120ml glass, gluten free, Occasion:at home dumpling and bao night in the middle of winter with friends Viticulture Region:Yarra Valley Vineyard:Willowlake Method:hand harvested Winemaking Process:destemmed, whole berry, 4 day cold soak Fermentation:open pot fermenters, hand plunged, wild and inoculated ferments Barrel:40% new French oak, 70% 1st and 2nd use French oak, 9 months Alcohol:13.2% Shiraz A cool climate shiraz proving powerful flavour can carry itself with finesse. With all the flavours you love in shiraz like plum, dark cherry, and a little spice; our cooler climate leads to a more refined style with softer tannin and weight than you see in shiraz from warmer parts of Australia. The iconic Australian variety demands the iconic Australian barbeque – lamb chops, sausages, mushrooms or a juicy steak will suffice. Wine Notes Colour:cherry red with a touch of purple Aroma:black cherry, plum, Sichuan pepper, clove Palate:redcurrant, licorice, chocolate, vanilla, fine grained tannins Cellar:up to 8 years Nutrition:89 calories per 120ml glass Viticulture Region:Yarra Valley Vineyard:Yarraland Method:machineharvested Winemaking Process:destemmed, whole berry, 4 day cold soak Fermentation:open pot fermenters, hand plunged, inoculated ferments Barrel:40% new French oak, 60% 1st and 2nd use French oak, 14 months Alcohol:14.1%.

Established in 1995, Toolangi Vineyard is in the Yarra Valley adjoining the Toolangi State Forest. This single-site vineyard on fine clay loam produces wines with distinctive personalities, each wine showing a strong sense of place. The vines were cropped low, and the fruit was hand-harvested from 20-year-old vines of MV6 Pinot Noir clone. Fruit for the 2022 Pinot Noir was hand-picked on the 11th of March, The fruit was destemmed as whole berries, with 10% left as whole bunches. There was a short cold soak prior to fermentation and the wine was then left on skins for 21 days. It was then pressed to French barriques and puncheons (less than 10% new) for malolactic conversion and left on lees in oak for 10 months.

This specially selected parcel expresses the very best of the region and has been sourced from Single Vineyards. With aromas of red berries and violet complemented by smooth tannins, this elegantly refined wine lingers on the palate for a soft finish.