This wine is a blend of only two barrels. One barrel was made from fruit that was 100% whole bunch fermented and the other was 50% whole bunch. The style of fermentation creates a wine with beautiful perfume, structure, and complexity. The wines were basket pressed (which prevents too much of the green tannin being extracted from the stalks) and matured in oak for 15 months.

Amarone Style rich and spicy, beetroot and prune

100% whole bunch | 100% new French Oak Every vintage only one tonne of fruit is picked for Project X and it comes from a block we like to call Boris. It is all hand picked and our pickers do all our fruit sorting in the vineyard and for this wine they only select perfect bunches with well lignified stalks. One of the things we love about our whole bunch wines is that although they are a little lighter in colour than our other wines and the fruit characters are brighter, it's the complexity that is amazing. Fresh raspberry and strawberry on the nose. The palate is clean and structured with the usual hints of Campari, with the underlying intensity of the stalk tannin. A wine to be cellared. Tiny production - only 55 dozen produced | 100% whole bunch | 100% new French Oak | Unfined + unfiltered | Non-irrigated vines | Vine age 31 years | Cellaring age 10+ years |

Accolades 95 Points – Huon Hooke, The Real Review Gold Medal, Winewise Championship Awards 2020 Gold Medal, Royal Melbourne Wine Awards 2019 Gold Medal, Royal Queensland Wine Show 2019 Gold Medal, Yarra Valley Wine Show 2019 Silver Medal, National Wine Show of Australia 2019 Silver Medal, Rutherglen Wine Show 2019 Bronze Medal, Royal Adelaide Wine Show 2019 Vineyard Fruit for this wine was sourced from the Yarra Yering planting of Pinot Noir, containing some of the oldest vines of their type in the Yarra Valley. A mixed planting of four clones was undertaken in 1969, then followed up with replication in 1981 (top of the slope) and 1984 (bottom of the slope). Winemaking The grapes were hand-picked and chilled overnight. Processing the following day along a fruit sorting table and destemmed gently into half-tonne open-fermenters. Stalks were added to some of the fermenters to contribute subtle structure, complexity and aroma. Working of the ferment by gentle hand plunging twice daily contributes to the soft fruit palate along with gentle pressing. Maturation for 10 months in all French barrels with 30% new and the balance older oak. Wine Violet perfumed nose, mixed cherry fruits with a pinch of aniseed spice. Red cherry fruits explode on the front palate. A silky elegance combined with very fine tannin structure, both grape and oak tannin, produce a medium-bodied yet powerful style, the 2018 delivering a juicy fruit palate; immediately delicious. Cellaring Pinot Noir is such an enjoyable young wine. If you can keep yourself away for up to 10 years under suitable cellaring conditions you will be rewarded. 13.0% Alc.

The Aylward label is used to show off what we think was a fantastic summer for fruit and what will be a fantastic wine in years to come. This vintage has a medium blood red in hue and despite a few years in the bottle displays pronounced sweet ripe raspberry fruit on both the nose and front palate. In addition there are some of that most desirable trait for really good Pinot Noir, a damp forest floor character. Whilst the nose is attractive the wine almost explodes with flavour on the palate. It is simply bursting with raspberry, cherry and plums as well as some smoky oak and again that autumnal note. There is a slinky smooth velvety texture which elevates the wine to something really special. There is so much flavour that the structural elements are somewhat hidden however it the aftertaste they are certainly there with plenty of both acid and tannin present to indicate that the wine will improve with further aging but you can enjoy the wine very much right now. Roast duck or quail with a supporting fruity sauce would be the best match with this fine wine.

NOSE A spicy herbal nose with vibrant fruit attributable to whole bunch fermentation. PALATE Fine and textured tannins on the palate. DRINK WITH Beef bourguignon, rare roast beef. CELLARING Although drinking beautifully now, this wine will reward substantial cellaring, perhaps even for 24 years and beyond!

The name “The Paringa” denotes the single vineyard origin of this wine. Lindsay McCall planted the first vines on the Paringa Estate vineyard in 1985, with ten acres being under vine by 1990. From this site fruit of distinction is born from a combination of red volcanic (Ferrasol) soil, a north facing aspect and altitude of 146m on Paringa Road, Red Hill South. In creating this wine viticulture and winemaking practices are approached with the intent of preserving a pure expression of site from soil through to bottle. The long late ripening season of 2017 allowed the fruit to develop good balance and intense flavours, which is reflected in the high quality of the “up the hill” pinots. In the winery berries were de-stemmed (100%) and fermented in large format oak foudres. Maturation took place over 11 months on lees in French Oak barrels (43% new). The nose is perfumed and complex. Red & dark cherry aromas mingle with hints of spice and earth. The palate has a solid core of vibrant red cherry fruit framed with fine tannins, which give it texture, finesse and enormous persistence on the palate.

With such tiny yields it’s a pleasure just to see this wine at all, with the perfect season great for quality but miserable for yields. Coolart is the earliest picked of the Ten Minutes by Tractor vineyards and you’d expect this to be a beastly wine. But it’s not – rather, it’s joyously plump and ripe, a wine of red raspberry easygoing flavour, yet with tannins and grip. Great balance between the need for appealing fruit flavour and structure. Andrew Graham [February 2019, commissioned by TMBT]

A more fragrant and trim Pinot from the Judd vineyard this year, in a rather mid-weight form. Tomato juice, a little subtle sweet vanilla oak and palate that is positively crunchy if a little ferrous. Translucent freshness is the aim here, and it feels so effortless. Lightness without being ‘light-bodied’ and with great palate concentration. Andrew Graham [February 2019, commissioned by TMBT]

Pure red cherry and darker plum fruits, a supple and complex Pinot Noir with an enticing deep crimson/purple hue. A wine of charm and intensity with fine chalky tannins and a long and pure aftertaste. Balanced and powerful, this wine will reward careful cellaring for 8-10+ years. Strong colour but showing such clear varietal character with cherry and raspberry, pencil, a little flower and spice over a deeply earthy/mineral framework. Acidity is pure and clear, dense fine grained graphite tannin, and it pushes through the mouth from front to back with unerring precision. It’s not a big wine, but it’s powerful. And extremely good. 95+ points, Gary Walsh, Winefront, 19th June, 2019.

Located near the township of Bicheno, Apsley Gorge Vineyard enjoys an excellent climate for Pinot Noir and Chardonnay. First planted in 1993 Apsley Gorge is one of Tasmania’s premier wines. The winery sits on the seaside at “The Gulch” in Bicheno, one of the most spectacular positions of any winery in Australia. Winemaker Brian Franklin completes a vintage in Burgundy France each year and this style of wine making informs the Apsley Gorge brand. The 2016 Pinot Noir is the usual dark colour from the ripe east coast fruit, vibrant with dark cherries and a hint of charey oak and charcuterie. There is a clean earthy purity of Pinot fruit and a rich textured entry with a hint of coffee. The textural, mouth filling component of the tannins leads into a long strong finish that lingers and lingers.

The 2018 Haven has a compelling bouquet of layered red and black fruits with a hint of lavender and dried rose petals. As is typical for this block, spices (anise and clove) and earthier notes appear. The palate is medium-bodied yet densely built with very fine tannins and a spicy line of acidity. Dark fruits and black cherry roll through with detail and precision. The fragrant and lifted cherry finish carries the wine to length with cake spice and curacao accenting the powerful finish. While it can be enjoyed now, it will require cellaring to reach its full potential. This single-block wine is sourced from 0.6 ha of 22-year-old vines within, as the name suggests, the most sheltered of our vineyard sites. The lack of exposure to strong winds allows the vines to keep a rich green canopy until comparatively late in the ripening period and the resulting Haven wines always possess fruit in the more purplish spectrum, with a certain richness and lushness yet a firm underlying tannic structure. The vineyard (6.88 ha in total) comprises seven different parcels, with the same two parcels historically being selected for this wine. The fruit was entirely de-stemmed and fermentation took place in large-format wooden and stainless-steel tanks. Fermentation occurred spontaneously with ambient yeasts and lasted 18 days. Following fermentation, the wine was pressed and racked into French oak barriques (of which 22% were new) and underwent indigenous malolactic fermentation. The wine was racked only once, with the total maturation period lasting 14 months. It was then bottled without fining or filtration.

Shy at first, the 2018 Meres evolves to open a deeply perfumed and aromatic nose; pretty red fruits (strawberry and cherry) together with rhubarb and floral notes. Subtle savoury spice aromas emerge. The palate is delicate yet deep with an attractive supple mid-palate, built on vibrant red fruits and earthy tannin. Long, fine-tuned and energetic, the wine finishes with dried orange peel and cranberry acidity. Always the most attractive, aromatic and supple of the trio, this vintage is no different. It offers gratification now but will reward mid-term cellaring. This single-block wine is sourced from 0.6 ha of 21-year-old vines on a gentle north-facing slope. These vines are the most exposed of all our Pinot Noir plantings, leading to low vigour and low yields. The combination of the soils (less loamy topsoil and more clay subsoil than the other blocks), exposure and low vigour produce highly aromatic and perfumed red-fruited Pinot Noir with a structure that, as the vines age, is becoming more robust and serious. This wine was fermented in large-format concrete tank. The ferment, with a portion of whole bunches, occurred spontaneously with ambient yeasts and lasted 17 days. Following fermentation, the wine was pressed and racked into French oak barriques (of which 28% were new) and underwent indigenous malolactic fermentation. The wine was racked only once, with a total maturation period of 14 months. It was then bottled without fining or filtration.

Comparatively open for Ferrous, the 2018 vintage shows typical floral notes of violet and rose together with earthier tones of beetroot, brown spice and subtle whole-bunch influence. The trademark rust and iron quality float in and out providing complexity and engagement. Medium-bodied, yet naturally powerful, the palate is full of intense red berry flavour together with a line of dusty tannin that helps drive and support. Blood orange and a vibrant berry flavour enhance the long and compelling finish. Showing modestly now, Ferrous demands cellaring to fully show its potential. This single-block wine is sourced from 0.7 ha of gently sloping 21- year-old vines. These vines naturally produce low yields due to a combination of unique orientation, free drainage and high exposure. Together with this, the soil has a far greater prevalence of ironstone pebbles than any other part of the vineyard and delivers wine with great concentration and savoury tannic presence. This wine was fermented in a large-format concrete tank. The ferment, with a portion of whole bunches, occurred spontaneously with ambient yeasts and lasted 19 days. Following fermentation, the wine was pressed and racked into French oak barriques (of which 30% were new) and underwent indigenous malolactic fermentation. The wine was racked only once, with a total maturation period of 14 months. It was then bottled without fining or filtration.

The wine displays strawberry and cherry fruit flavors fused with gamey, mushroom and herbal tones. Some integrated toasty oak highlights a spicy lift at the back of the palate leading to length and persistence on the finish. An elegant wine from an elegant vintage.

An earthy, spicy Pinot Noir based on the traditional flavours of burgundy. Showing sweet cherry fruits and spices, subtle vanilla oak complexities with a long smooth finish. Hand selected parcels of fruit were gently crushed in open tanks, cold maceration followed by frequent plunging of the cap by hand, extracted a rich colour during fermentation. Matured in new French oak barriques.

Garnet in colour with ruby hues. Rich aromas of spicy black cherry, red currant, wild forest fruits and raspberries and cream combine beautifully with herbal nuances of flowering thyme and notes of cedar and vanilla. A deep and brooding palate of black and red cherries is balanced by complex herbal notes and a hint of anise, showing wonderful texture and length with rolling, fine, velvety tannins. Maturation - Matured in 21% new and 79% seasoned French barriques for 10 months prior to blending and bottling. Reserve release. Cellaring potential - Excellent vintage, 20+ years (from vintage). * In 1981, fifth-generation winemaker Stephen Henschke and his wife Prue purchased a property in the Adelaide Hills with the intention of planting varieties well suited to the cooler climate of the region. The vineyard was originally part of a beautiful valley of apple orchards and natural forest that were destroyed by the Ash Wednesday bushfires in 1983. Sitting at an altitude of 550m with an annual average rainfall of 1100mm, the Lenswood vineyard slopes offer not only beautiful views towards the older vine country, but also provide enough sunshine to fully ripen the grapes, together with cooler temperatures to retain natural acidity. This reserve pinot noir is produced from hand-selected fruit from the best plots of 25-yearold vines and named as a tribute to Alan Archer, whose love of wine and food helped create The Chesser Cellar’s fame in Adelaide. *

“This is Freycinet at its best, red fruits opening proceedings and then standing back for forest floor to bring complexity front and centre. Those pure and perfectly ripened cherry/strawberry/raspberry fruits then reassert their prime role in pinot that has years to go, tannins and acidity their guidance.” James Halliday 96/100 Cellar Selections 2018 Freycinet Vineyard has a fine track record and a reputation for producing exemplary Pinot Noirs over 30 years since 1988. The 2017 Vintage is proving to be one of the classic great years alongside 2015, 2012, 2010 2009... The season was characterised by a cooler, wetter first half which then tapered off into a warmer, drier second half. Overall ripening was delayed by 10 to 12 days which facilitated the development of remarkable flavour and colour intensities. The Vineyard bloodline and pedigree in this wine is unmistakable. As always, the wine is a delicious expression of the grape, our site and the season. A deep crimson colour, with arresting aromas and a succulent dark plum and black cherry palate. The aroma and flavour purity has an abundance of complexity, colour and tannins typical of our site. We are proud of the many accolades, awards and recognition that Freycinet Pinot Noir has received over the years. Some notable mentions are listed below: - Freycinet Pinot Noir is the only Tasmanian Pinot Noir included in Langton’s Classification of Australia’s finest wines - Freycinet Pinot Noir has been included several times in renowned Wine Authority James Halliday’s Wine Companion “Best of the Best” list and also in his prestigious Top 100 list an extremely tough competition. -. - Freycinet Pinot Noir has often been awarded the Top ranking 5 Gold Stars in MW Rob Geddes’ “Australian Wine Vintages” Gold Book. Quote: “This award recognises those Vignerons and Winemakers with the ability to achieve consistently high standards, resulting in a wine that is truly among the World’s best wines”. Pinot Noir is very responsive and expressive of the location where it is grown. Our warm, sheltered site within the overall cool Tasmanian climate enables us to produce a more structured, robust, richly-flavoured, masculine style of Pinot Noir as opposed to the lighter, more feminine styles from cooler sites. We strive to grow a moderate yield of fully ripe, well-exposed (to sun), healthy fruit. In the Winery we prefer a protective “new world” approach to winemaking, rather than the traditional “old world” approach. The 2017 Freycinet Pinot Noir was matured in French oak barriques (30% new) and has the hallmarks of power, concentration and complexity. It provides thorough drinking enjoyment as a young wine (decanting recommended) but will become truly special when aged carefully in a cool cellar (5 to 15 years). “One of Australia’s iconic pinots - a testament to the magnificent amphitheatre site and winemaker/viticulturist Claudio Radenti’s knowledge, experience and skill. As well as scoring consistently highly on a sensory level by tasters (tasting ‘blind’), testing analysis reveals that Freycinet Pinot has a near perfect tannin score, and that’s a combination of both fruit and oak tannin. Basically Freycinet Pinot is as technically brilliant as we pleasure-driven tasters think it is.” - Michele Round, Pinot Shop Launceston

Moss, prune, mulberry and velvet

Appellation: Yarra Valley Varietals: 100% Pinot Noir Clones: MV6,D4V12 Harvested: 11th - 14th March, 2019 Bottled: 18th January, 2020 Alc/Vol (%): 13.5 TA (g/L): 5.7 pH: 3.43 Cellaring: Two - ten years Season: A cool start to the season was punctuated by a few solid rain events in December that resulted in very large healthy green vineyard canopies. The final stage of the growing season was warmer than average which led to accelerated ripening, and dark colours. Natural acidity across the Pinot blocks was surprisingly high. Fruit was hand sorted in both vineyard and winery. There is an incredible structure to the 19 vintage Pinots. Vinification: Hand picked, all fruit is chilled overnight to 12 deg Celsius Indigenous yeast. Fermented in small oak fermenters. The 115 was fermented as 100% whole bunch, while the MV6 was destemmed, soaked cold for 5 days, then allowed to warm gently into a wild ferment. All parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques. Racked to blend, no fining, no filtration. Bottled by gravity. The Vineyard: Location: Woori Yallock Planted: 2001 Elevation: 230 metres Soil type: Red clay loam Aspect: North and north-east facing slopes Size: 12 Hectares After discovering Yarra Valley wines 25 years ago Lou Primavera planted this vineyard in Hoddles Creek in 2001. We have a long-standing relationship with the Primavera family - having sourced fruit from the vineyard for some years. Testament to the increasing quality of this site, we are now producing a single vineyard Pinot Noir from Primavera.