Exceptional Langtons Classification. The low yielding, unirrigated vines at Mount Mary Vineyard are planted to grey sandy clay loams over broken shale soils. The percentage of each varietal included into Quintet every year is determined largely by the vagaries of vintage, factors such as fruit set and quality of harvest. An extravagantly rich cepage of Cabernet and Merlot, Malbec, Verdot and Cabernet Franc, Quintet exhibits an uncanny balance which drinks beautifully, a slight alcohol lift on finish will see it through for many years to come.

$16699each $2003DOZEN EACH DOZEN Grapes are hand picked and lightly crushed, destemmed and vinified in a mix of closed and open top fermenters for up to ten days while being treated to frequent pumpovers. Upon completion of malolactic and lees settling, the wine is transferred into a selection of new and seasoned oak barriques and larger format 1500L oak casks for a year, followed by a racking into seasoned barriques for a further ten months.

Deeply coloured, dark purple red. Lots of bright fruit, complex, a tighter, more savoury wine, earthy aromas and cedar are punctuated by raspberry notes. The palate is structured and linear, offering good weight of fruit, ripe red berry flavours and tobacco characters. A Yarra Valley of richness and length, firm tannins but very much in balance.

$8499each $1017DOZEN EACH DOZEN

Graeme's Blend is the Passing Cloud flagship. Eponymously labelled after the proprietor winemaker, Graeme's Blend has consistently delivered a cornucopia of breathtaking Bendigo fruit every year since inaugural vintage 1980. The unirrigated Passing Clouds property produces meagre yields these days and grapes are called upon from outstanding vineyards between Bendigo and Heathcote. Parcels of Cabernet and Shiraz grown to eminent Bendigo sites are assembled around the backbone of estate grown fruit to create a complex, more powerful wine.

$3099each $371DOZEN EACH DOZEN Passing Clouds is a small hands on operation employing traditional techniques. The story began in 1973 when Graeme Leith and Sue Mackinnon decided that they wanted to brave the elements, face the challenges of the land and pursue the holy grail of making the best wine in the world. Sheltered by hills of ironbark forest, the Passing Clouds valley offers an ideal mesoclime for red varietals. Low rainfall and deep, well drained soils produce small harvests of intensely flavoured fruit. Cabernet and Shiraz grapes are hand picked and vinified in open fermenters, hand plunged, treated to malolactic and matured in a selection of seasoned and new, French and American oak hogsheads and barriques for a year. Alcohol 14.0%

Dark Japanese plum colour, an indication of its power. Complex aromas of dark fruits are interwoven by vanilla , aniseed and spice. Rich complex aromas of blackberry, blackcurrant and spice follow through onto the palate, lined by a veneer of gentle oak. A superb balance of tannin and acidity complemented by lingering fruit, beautifully balanced on a length of fine chalky tannins.

$2999each $359DOZEN EACH DOZEN

$4199each $503DOZEN EACH DOZEN

Colin Preece is one of Victoria's great trail blazing winemakers, for decades the chief at Seppelt Great Western. A backbone of Mitchelton fruit provides the foundation of rich flavours to one of Australia's most dependable Cabernet wines. Oak maturation has softened the tannins, imparting chocolate, vanilla and spice flavours.

$2199each $263DOZEN EACH DOZEN In 1967 Melbourne entrepreneur Ross Shelmerdine commisioned wine industry stalwart Colin Pearce to find the best site for grape vines. Preece chose an old grazing property, prized for its climate, soil and proximity to the waterways. The estate was named Mitchelton and is home to the immensely popular Preece range of wines. Cabernet Sauvignon is selected from the best vineyards around the Goulburn Valley and central Victoria. Temperature controlled fermentations and regular pumpovers ensure full colour and flavour extraction from skins. The final wine is treated to a measure of maturation in a mix of seasoned French and American oak barrels for a year.

Deep red with bright crimson rim. Spiced cherries, pink plums and subtle maple. Bouquets of blackberry evolve as the wine breathes, subtle aged oak characters mate beautifully with the Cabernet fruit. Luscious plums and dark chocolate combine with tomato leaf and spice before a long, flavoursome finish over textured, even tannins.

Hubert de Castella's passion for Yarra Valley saw him establish St Huberts in 1862. By the late 1800s it had grown to be the largest winemaking estate, the wines enjoyed immediate success in markets local and abroad. The onset of the Great Depression, the increasing popularity of fortified wine and the emerging profitability of dairy farming saw the vineyard revert to grazing in the 1920s. It wasn't until the 1960s that Yarra Valley again rose to prominence as a wine producing region and St Huberts was once again, one of the leading protagonists.

$2799each $335DOZEN EACH DOZEN Sourced primarily from vineyard sites on the lower slopes of Yarra Valley, which provide the warmth required to produce rich, flavoursome Cabernet and Merlot grapes. The individual vineyard parcels are vinified in a range of fermentation vessels to enhance the complex flavour and tannin profiles of the fruit. Parcels are separately pressed off skins and racked into French oak to develop further depth and complexity. The aim is to construct a wine true to the regional style whilst highlighting the harmony and splendour of the synergy between Cabernet and Merlot. The finished wine is treated to an extended term in a selection of seasoned and new French and American oak barriques.

Deep red with crimson hues. Lifted Merlot red currant and cherry notes are married with the leafy plum Yarra Valley Cabernet. Toasty, cola oak, complex with earthy, black olive characters. Medium bodied, a round and even palate, the Cabernet component shows cassis, Merlot's offers fleshy red fruits, the tannins are soft and supple yet persistent, subtle oak derived notes of bacon and smoke in the background.

St Huberts won much fame in Europe during the latter part of the 1800s, for the extraordinary quality of their new world wine. In the twentieth century, this noble estate lead the Yarra Valley's second golden age. The present day property boasts old vines planted in 1966 which generally yield low crops of intense fruit, brimming with rich flavours. A mere twenty one hectares of vine are crafted into one of Victoria's most enduring Cabernets. A tribute to the quality is the assertion by local growers that these vines produce the best Cabernet Sauvignon in Yarra Valley.

$3799each $455DOZEN EACH DOZEN The precious St Hubert Cabernet blocks were reclaimed after the property reverted to grazing and dairy in the 1920s. The soil is relatively deficient in some nutrients, thus the vines are not overly vigorous. The scarce winter rainfall is collected in a dam at the vineyard and used for irrigation as required in summer using a trickle irrigation system. Fruit is primarily sourced from St Huberts Block, with the inclusion of parcels from Yarra Valley flats. Individual batches are vinified in open vats and closed static fermenters, each in turn is pressed off and racked into a high proportion of new French oak barriques for fifteen months maturation, developing superb depth and wonderful complexity.

Dark red, crimson hues. A brooding example of Yarra Valley Cabernet, intense dark berry fruit notes of blueberry and cassis, violets intertwine with reserved, integrated oak and just a hint of mocha. The palate is medium to full bodied, showing lovely roundness and depth. Tannins from the fruit and oak are ripe and powdery, providing excellent structure and length. A stately wine to be enjoyed alongside aged sirloin and jus.

A blend of varying vintages of predominantly Shiraz and Touriga Nacional wines with a smaller component of Cabernet, treated and fermented separately to the point where an addition of fine brandies arrests the innoculation, preserving natural fruit sugars, textures and varietal complexities. The wines are then held in a combination of seasoned large and small oak barrels before assembling into a ruby style of port. An immensely satisfying Rutherglen wine, with some slight barrel aged characters showing through on the bouquet and palate.

$2599each $311DOZEN EACH DOZEN In 1864 John Lewis Stanton purchased land at Rutherglen, establishing a farm and vineyard. Today, thirty of the best hectares of well drained soils, ranging in quality from gravel ridges to red loam on the slopes under which lie porous clays, are planted to some of Rutherglen's most ancient vines. It is on the latter soils that the classic Stanton Killen fortified wines are grown. Stanton Killeen utilise the modern technologies of tanks and cool fermentation techniques counterbalanced by the traditional method of open vat fermentation, imlementing almost two centuries and six generations of Rutherglen viniculture. Accumulated skill and mystery are integral to the production of supreme Rutherglen wines.

A passion is shared by the entire Sticks team for crafting vintages of the finest Yarra Valley wine. Their work is their pastime, as they stroll amongst the vineyard, nurturing each planting by hand, in anticipation of a healthy harvest. The range of expression on offer from their canon of auspicious sites, affords the team an opportunity to fashion a finely textured Cabernet Sauvignon with engaging black cherry perfumes, a plush, bramble filled palate and gentle, velvet tannins.

$2099each $251DOZEN EACH DOZEN Cabernet Sauvignon is harvested predominantly from a block of hanging cane vines grown to the estate E Block and a small parcel at Upper Ngumby Vineyard. Grapes are destemmed and crushed into static fermenters for inoculation and vinification. Upon completion of ferments, a component is pressed and returned, the batches are treated to an extended maceration of three weeks on skins and tasted daily to determine optimal extraction of fine tannins. Parcels are filled to a combination of maturation vessels and 300L oak barrels for thirteen months.

Deep crimson red. Mulberries, blackberry and black currant bouquets. Savoury spices, freshly roasted coffee and dark chocolate make for a complex wine. A palate of ripe berries and currant, long, fine grained tannins adding structure and finesse. A medium weighted and firmly structured wine, striking the balance between strength, palate weight and cool climate elegance.

A cool climate Cabernet wine of impeccable integration and exceptional balance. Sourced from the Trevor's Cabernet Block on Fowles Plunkett Whitegate Vineyard in Strathbogie Ranges, where harvesting generally occurs from late February through to early May. The sandy loam soils on the elevated and undulating, gently inclined site stimulate the vines into yielding the most intensely flavoured Cabernet berries with pungent aromatics and toothsome tannins. A very well balanced, full bodied Cabernet Sauvignon with a long flavourful finish.

$2699each $323DOZEN EACH DOZEN Following harvest and the crush, fruit is inoculated through the action of Saccharomyces cerevisiae AWRI 796, a relatively neutral yeast originally isolated in South Africa, it allows the richness of Cabernet Sauvignon to express itself. AWRI 796 produces above average amounts of glycerol, which contributes a sweetness and roundness to the mouthfeel. Parcels were treated to vinification in high tech sweep-arm fermenters to maximise colour and flavour intensity. Ferments were kept at a temperature controlled 25ËšC to preserve primary fruit flavours. Stone Dwellers is matured in small one year old, mostly French oak barrels with a smaller percentage of American oaks.

Dense, plum red color. The vibrant, varietal bouquet offers chocolate aromas with oak and spice. The palate shows dark fruits and chocolate, supported by a solid structure that finishes long and lingering. Stone Dweller carries no residual sugar, whilst delivering a good balance of alcohol, meaty tannins and refreshing acid. To accompany oxtail pie with roast chestnut and red wine jus.

Mostly Shiraz with a third Merlot and soupçon Cabernet Sauvignon. Moonambel grows the most opulent yet sinewy red wines on the continent. Defined by its penetrating black fruit pectins and brawny, tenacious tannins, Summerfield assemble the pick of their vintage into a muscular Moonambel mix which defines and expresses the monolithic, multi dimensional Grampians style. Tradition is an awesome rendering of the long lived and enduring red wines for which Summerfield are renowned, all the majesty and stately accord of superior vineyards Cabernet, Merlot and Shiraz.

$3399each $407DOZEN EACH DOZEN