Fruit from the superlative Dixons Creek property continues to be the focus for tremendous single vineyard efforts by De Bortoli. There is a common thread in the detail and texture of wine from these older sites, as influenced by the vagaries of growing season and clime. Some splendid blocks of vine were established decades ago, today they yield the finest harvests in Yarra Valley. Fashioned from the pick of fruit on Section A5 at Dixons Creek, an extraordinary Chardonnay of prominent peach, melon and fig characters, a wine of focus, power and restraint.

$4999each $599DOZEN EACH DOZEN Vines are planted north to south, soils are highly mineral siltstones which produce a most interesting wine. Blocks which can enjoy less exposure contribute the greatest detail to the final wine. When optimum flavour in the ripening berries is achieved, grapes are hand picked, whole bunch crushed and pressed to extract some good phenolics for texture and minerality. Juices are cold settled for clarity, racked to a selection of seasoned French oak casks and treated to a wild indigenous yeast fermentation. Lees are stirred regularly from the late autumn until early spring. Components are matured for up to a year in a selection of prior use 225 Litres French oak barriques.

Light straw with green hues. White flowers and hazelnut, complex mineral notes, citrus and fig, flintyness and peach. Gently textured, slightly savoury palate of refined phenolics, hazel nuttynesss and crisp nervy acid, good drive and length. Long flavoured, textural, a bliss with John Dory or gnocchi and creamy sage sauce.

A wonderfully auspicious site for Riesling, Block A7 was planted to a propitious stretch of calcarous Humevale siltstone soils at Dixons Creek vineyard in 1987. Crafted to the timeless old world styling of its siblings along the Mosel and Valley Rhine, the fruit of Block 7 is all hand picked and treated to a long cool ferment, followed by a term on sediment lees to build delicate structure and infuse complexities. Elegant and fine, with a flourish of orange blossom and floral notes, its lithe, tightly focused palate is laden with mineral, defined by its balance and gentle lime acidity.

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The De Iuliis property along Broke Road at Pokolbin is a picture of pastoral idyll, spotted gums and mallee eucalypts surround the tranquil vines, breathtaking vistas of Brokenback range contribute to a mesoclime which encourages harvests of exquisite Chardonnay, defined by rich esters and refined acidity. Small yields and hand picked grapes, extravagant French oak treatments and a priority on preserving the textural integrity of a splendid wine, an astonishingly engaging experience for savvy white wine appellants and the most adroit Chardonnay enthusiasts.

$1899each $227DOZEN EACH DOZEN

Pale straw hues. A beautifully balanced nose, bouquets of melon and subtle vanilla almond oak, hawthorn and hints of crisp green pear. A weighty, stonefruit filled palate combines the creamyness and textural richness of French oak with a cornucopia of orchard flavours, melons, grapefruits and granny smith, all resolving on a clean and lingering, nectarine peach finish.

The Lovedale district of Hunter Valley is synonymous with world class Semillon. Resolved to make a transition from mining to wining, the De Iuliis family acquired a grazing property along Lovedale Road and established vines in the early 1990s. The remarkable quality of fruit made their harvests an essential inclusion for some of Hunter Valley's most conspicuous brands and memorable vintages. De Iuliis reserve the pick of crop for their own label, claiming dozens of trophies and a place on the Gourmet Traveller winemaker of year list.

$1899each $227DOZEN EACH DOZEN

Light pale straw hues. Intense lemons and lime citrus bouquets, slateyness and savoury flint notes. A crisp, clean palate, dominated by fresh, lifted citrus flavours, an intensity of summer fruit characters, supported by balanced yet zesty acidity, contributing definition and length. The perfect match to seafood, gruyere fondue or white meat recipes.

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Pinot Noir is selectively hand picked off some marvelous old vines, now into their fourth decade. Just over half of the fruit is assembled from the closely cossetted vines of D Block, a precious parcel that's specifically husbanded for making Rosé. Grapes are destemmed into open top fermenters, a third of the fruit is included as whole bunches. A wild indigenous yeast vinification over the course of a fortnight brings the ferments to complete dryness, for an adults only style. A small amount of blush hued saignée is added to round out the bouquet and infuse the rakish pink hue.

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