Bendigo is a slightly newer viticultural precinct of Central Otago, the largest quartz reef deposit in New Zealand runs directly beneath the vines. Established to industrial mining in 1862, the historic town of Bendigo is gaining new renown, this time for the most cogent and compelling vintages of Central Otago Pinot Noir. Selective pickings, whole bunches and a gentle hand plunge of wild yeast ferments, pressed into French oak barriques for malolactic and age. A generously proportioned and effusive Central Otago Pinot Noir of great texture, substance and complexity.

$9099each $1091DOZEN EACH DOZEN

Ra Nui stands for Marlborough, the realization of the finest Pinot Noir from a very special terroir. An intense construct, crafted for serious Pinotphiles, Ra Nui reflects choice selection of clone and rootstock, in combination with low yields, sensible oak and rich lees treatments. Grapes are principally sourced from the Ra Nui Summer Valley Vineyard, situated near the town of Blenheim under the lee of Wither Hills. A small, devotedly managed site, planted to Dijon clones 115 and 667, 777 and Abel, yielding low harvests of small berries with concentrated flavours.

$3299each $395DOZEN EACH DOZEN Pinot Noir, being an early budding variety, can get knocked around in the coolest Marlborough vintages, resulting in a lower than normal fruit set. Grapes are hand picked into small bins and transported to the winery, sorted and transferred directly through a destemmer/ crusher into small open topped fermenters. The must is cold soaked for three days while treated to a course of hand plunging for the extraction of colour and tannins, before being warmed for fermentation. Upon completion, the wine is pressed into a selection of seasoned and new 225 litre French oak barriques for several months maturation, a close scrutiny and topping up as needed before an egg white fining, assemblage and bottling.

Light red colour, darker core and scarlet robes. Enticing aromas of dark cherry, black plums, pepper and spice. A palate of cherries and black fruit notes, smoothly carried by balanced oak, smooth tannins and soft acid. Well balanced, complete and harmonious, the fruit has been allowed to speak. Enriched by barrel treatments, fine textures after a term on lees. A lingering, rich velvet finish, Marlborough in a glass, the perfect food wine.

$3699each $443DOZEN EACH DOZEN

A 19th century grazier with a sheep station overrun by rabbits, Mr. MacGregor tried unsuccessfully to reduce the population by catching them and turning them into pies. The locals took up the challenge but the plague continued. Eventually MacGregor decided to plant vines and make a decent Pinot Noir to go with all the pie he was eating. Rabbit Ranch is made to a very soft, fruit forward, low tannin style. Beautifully aromatic, textural with the characteristic Otago richness, clean and endowed with exquisite balance, a wine to be savoured and supped.

$3099each $371DOZEN EACH DOZEN Central Otago makes a distinctive style of Pinot Noir that's recognized around the world for it's concentration of flavour and earthy, gamey qualities. Rabbit Ranch is a commune of vineyards which were once part of a high altitude sheep station in the Cromwell Basin of Central Otago. Vines are predominantly planted to light, stony soils on the remains of an ancient glacial riverbed. A long slow ripening period with cool nights and warm days as the autumn harvest approaches, ripens grapes to the fullest. The growers have enlisted the expertise of Pinot Noir specialists Chard Farm, to craft an early drinking, fruit forward wine in a lighter style with all the requisite Central Otago regionality.

Bright, eye red colour. Sweet nose with ripe berry scents, hints of briar patch and a whiff of gun smoke. A solid palate exhibiting layers of bramble and cherry flavours, supported by earthy tannins, barnyard and stalk complexity, lightly framed by a delicate veneer of chocolatey oak. A generously flavoured Pinot wine with fine fruit characters to accompany game birds, hare or pink lamb.

Rahona Valley wines are all produced from a single four acre property within a small valley at Red Hill on the Mornington Peninsula. The growing conditions are excellent, deep, well drained red basalt soils nurture the vines, as the cool maritime climes lead to a long, slow ripening period. Oak barrels impart a very important part of the flavour profile, one of the most significant costs each year. The annual visit of the cooper, a few months before harvest, is one of those pivotal occasions that go a long way to setting the style of wine each and every vintage.

$2799each $335DOZEN EACH DOZEN An assemblage of five clones Pinot Noir, each component and vineyard lot is crushed and destemmed into open vats as they are picked. Grapes are macerated for several days, by which time they begin a spontaneous fermentation. Upon completion, each vat is closed and allowed to soak for a further seven to fourteen days. Whilst maintaining the identity of each individual parcel, the wine is pressed to a combination of new and prior use French oak barrels where it rests undisturbed until bottling. Typically, oak from the forest of Troncais in the Allier region of central France produces particularly good timber, the most highly priced of all, it is the oak of choice at Rahona Valley.

Deep scarlet colour. Ripe aromas of plum, black cherry and spice, vanilla bean and clove, sage leaf and toast. A wine of refinement and definition, it's light to medium bodied palate presents a mix of berry fruits, rhubarb and currant, cranberry, stalk and earth. Balanced tannins and refreshing acidity, the restrained use of new Fench oak allows the fruit to express the character of Mornington's maritime clime.

Yabby Lake are well positioned to produce the most generously proportioned styles of new world Pinot Noir, vinified to traditional Burgundian techniques. Significant resources have been devoted to developing Yabby Lake's vineyard to the highest possible standard. An assemblage of Pinot Noir clones MV6 and G5V15, clones 114, Pommard and Abel for structure and complexity, the inclusion of a parcel clone 115 imparts layers of elegance, rich fragrant aromas and a long silky palate.

$3099each $371DOZEN EACH DOZEN Every aspect of Yabby Lake vineyard's establishment was fundamenal to the success of its wines many years later, from soil mapping to climate analysis to vine layout. Selection of site was the priority, the vineyard was planted from the ground up to the most exacting requirements. Pruned and closely managed vines, yield limited harvests of intense flavour, translating into well balanced wines. A mixture of destemmed and whole bunch fruit are filled into open fermenters for three days of cold soak. A week or more of ferments is followed by transfer to a selection of French 500 litres oak puncheons for ten months maturation, a final racking and assemblage into the finished wne.

Deep crimson in colour. The aromas are dominated by cherry, strawberry and dark berry fruits complemented by a touch of spice and underlying French oak. The palate has a lovely soft and velvety texture, with powerful flavours of dark fruits and a finely structured finish. Have it with duck or venison, game dishes and washed rind cheese.

Pinot Noir has been the shining star of Mornington for decades. Red Hill take the pick of crop, assembling a variety of clones from several choice vineyards across the finer precincts of the Peninsula. Red Hill drinks very well at a young age and is best consumed quite soon after release, if you prefer the vibrant cherry, plum and strawberry fruit flavours in their prime. Red Hill also walks on the wilder side of Pinot Noir, treat her to a spell of breathing to develop the funky country game characters and piquant pastoral savouryness.

$1799each $215DOZEN EACH DOZEN Red Hill presents the familiar perfume, elegance and length of Mornington Pinot Noir with plenty of sweet, juicy mid palate fruit. A sub regional assembly of fruit from Tuerong and Merricks North, Red Hill and Main Ridge, achieving a wine of complexity and depth. Bunches are destemmed for a cold maceration, gently pressed and allowed to finish primary fermentation before racking off gross lees. Further seeded for malolactic and transferred to a mix of new and prior use French oak barriques for a year, a component is held on skins for a few days prior to pressing. This selective handling maximizes the delicate and subtle Pinot Noir fruit characters, aromas and texture.

Deep, bright garnet red. Delicately perfumed lift, red and black berry spectrum, sweet spice and floral notes. A long fine palate with a strong juicy core of cherry, raspberry and a touch of blackberry supported by fine tannins, elegant levels of spice, subtle oak and balanced acidity. Primary fruit flavours will predominate when young with savoury, gamey, forest floor characters continuing to evolve.

From the highest elevation vineyards in King Valley, up to 860 metres, the chilly climes extend the ripening for full development of crisp, elegant flavours. Treated to an extended term of twenty three months bottle age on sedimentery yeast lees, a choice component is sent to seasoned oak barrels for a course of maturation and added complexity. A finely beaded style of delicate zest perfumes, almond pralines and strawberry over supple rose floral, the palate is finely structured with an underlying core of fresh citrus acidity that drives through to the finish.

$2299each $275DOZEN EACH DOZEN

Emily is a wine to be enjoyed at any time and to celebrate every occasion, Emily is the life of the party! The Redbank spirit commemorates the ingenuity and courage of early Australian settlers. Punished by hardships, searing droughts and flooding rains, these pioneering men and women took up the challenge but never gave up their thirst for relaxation and celebration at every opportunity. Emily is fashioned by the canny girls at Redbank to drink beautifully alongside good company and your favourite fare.

$1599each $191DOZEN EACH DOZEN Choice parcels of Chardonnay and Pinot Noir are sourced from cool climate vineyards throughout the King, Ovens and Yarra Valleys, to produce a fresh and juicy, fruit driven sparkling wine. Redbank's winemaking team works closely throughout the year with a dedicated community of independent growers. These small family operated vineyards harvest fruit from vines grown to widely varied terroirs and microclimes. Unique soil and altitude differences provide Redbank with an opportunity to create distinctive wines. Emily is a blend of effervescent Cuvees, assembled to present a fresh and delightful Pinot Chardonnay, to be enjoyed at every ocassion.

Pale straw hues, persistent bead. Enticing lemon and green apple aromas, nuances of tropical fruit and fine, toasty, nutty notes. A long creamy palate combines the elegance of delicious pear and vanilla with delicate spice, subtle toast and yeast flavours are entwined by lemon citrus and fine crunchy fruits all supported by the underlying peach and nuttiness of Chardonnay.The finish is pleasingly fruit driven and dry.

$699each $83DOZEN EACH DOZEN

$3599each $431DOZEN EACH DOZEN

The Abbey Vineyard at Tarrawarra, on the corner of Old Healesville Rd and Houghtons Lane, is a specialized, low yielding site which delivers a harvest of the most exquisite Pinot Noir. The choice clone MV6 was planted here in 1993 to highly mineral Humevale silt stones, which contribute to the generosity and balance within the fruit, ultimately the character of the final wine. A stately Yarra Valley Pinot noir of elegance, poise and finesse, endowed with sophisticated perfumes, power and control.

$4199each $503DOZEN EACH DOZEN De Bortoli are all about a more sustainable approach to viticulture, essentially to produce wines with a sense of place. The focus is on a move towards biological farming. There's also an increasing focus on single vineyard wines. The gentle northeast facing slope across the road from Tarrawarra Abbey is a wonderful, early ripening site, though markedly cooler than much of Yarra Valley, it sires an exquisitely aromatic wine. Grapes are all hand picked and hand sorted to ensure that only the finest fruit is included. Batches are treated to plunges and remontage throughout three wekks of ferment, followed by ten months maturation on fine lees in a mix of seasoned and new oak casks.

Bright scarlet with darker robes. Very pretty black cherry fruit, complex, slightly rustic nose, mocha and spice with hints of strawberry and clove. The palate is powerful with spice, earth and red fruit flavours that build in texture, followed by an elegant finish with with fine powdery tannins.