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Yarra Valley, VIC

Online prices are stated as single units as part of a mixed/straight dozen purchase or more.
A 'Short Case Surcharge' of 25% is applied to purchases less than 12 units, plus freight if applicable.

Cork Cutters Chardonnay (Yarra Valley) 2016

Lush, oaky and delish - 'Old school' styled chardu that's had the full treatment!

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$20.80
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Mount Mary Pinot Noir 2015
The Pinot Noir vines were sourced from Western Victoria in 1971. This material was acquired before individual clonal selections were considered, and as such, our older Pinot blocks are a mix of many clones. A visiting French ampelographer once told John Middleton that there were in the order of 30+ clones in our original Pinot block. Subsequent plantings of Pinot on this site have been selections from the original block, and the clonal selection has been somewhat refined. There are also some newer blocks of Pinot  planted (as of 2008) to American rootstocks and are of specific clonal material, namely MV6 and 777. In the winery the emphasis is on simplicity. The Pinot typically spends 10-12 days on skins, in open-top fermenters, with short cold soaks and no post-ferment maceration. This is followed by 16 months of barrel maturation consisting of 25% new oak barriques. Minimal, if any, filtration is carried out prior to bottling. 
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$180.00
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Mount Mary Quintets 2015
The vineyard is planted to Cabernet Sauvignon (50%), Merlot (25%), Cabernet Franc (15%), Malbec (5%) and Petit Verdot (5%). The percentage of each variety that goes into the final blend changes with the season as factors such as fruitfulness and fruit set vary. The greatest influence we have over the quality of this wine is deciding when to pick each variety. This determines not only the flavours but the quality of tannins, and the acid and alcohol levels. The Quintet is largely fermented in static tanks, where it spends around 12-14 days on skins. This is followed by 22 months of barrel maturation, with 25% of the blend in large format oak (1500L or larger), and 30% in new barriques (225L).
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$130.00
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Mount Mary Triolet 2015
The Triolet, first produced at this vineyard in 1987, was inspired by the whites of Graves, Bordeaux. The vineyard is planted to 65% Sauvignon Blanc, 25% Semillon and 10% Muscadelle. Each variety is picked at optimum ripeness, and is usually fermented separately. The characteristics of optimum ripeness are different for each variety. We pick the Sauvignon Blanc after the strong herbaceous flavours have gone; the Semillon when the acid is not too harsh; and the Muscadelle when the flavour intensity peaks. In the winery we use mostly older barrels for this wine, with the entire production being barrel fermented. We use grape solids to give the wine texture, and lees stirring to add complexity and body. The Triolet is typically aged for 11 months, by which time the overt fruity flavours have diminished, and complex aromas start to develop. Sam Middleton
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$74.00
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Yarra Yering No 1 2013

Principally cabernet sauvignon with merlot, malbec and a little petit verdot. Shows signature blackberry, aniseed, sarsaparilla, marzipan & cassis with hints of bergamot & varietal herbal tones.

A medium-bodied “classic” claret style featuring a fleshy, fruit-layered palate integrated with earthy complexity. Juicy acidity, characteristic of this vineyard, underlays soft expansive fruit and fine dusty tannins. In true Yarra Yering tradition, it combines power with poise, concentration with finesse.

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$96.00
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Yarra Yering No 2, 2014
Largely shiraz, with a small amount of mataro added and co-fermented with viognier and marsanne. Brought back an instant recollection of the Bayeux Tapestry. It commences with a Catherine wheel of aromas, flavours and textures which are astounding and - you think - leave nothing more to be said. But there's more, much more. For one thing, it is a sacrilege to spit out any of the wine when tasting it, for the autopilot is still working furiously trying to capture the interplay between the infinitely complex fruit flavours, the charcuterie, the spices, the earth, the tannins, the oak and the licorice. Screwcap closure. Drink by 2039. 98 points  James Halliday
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$96.00
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Yarra Yering No 3, 2015

Dry Red No 3 is made from Yarra Yering 1990 plantings of the classic Portuguese grape varieties Touriga Naçional, Tinta Cão, Tinta Roriz, Tinta Amarela, Alvarelhão & Sousão.  Eachof the varieties contribute something desirable to the final blend, whether it be fruit flavour and/or aroma, colour, tannin, acidity or a combination of these.   A dry table wine, deeply coloured & richly complex.  Exotically fragrant effusing a pot - pourri of spices harmonised with plum & sour cherry. Medium - bodied & impeccably balanced, its’ weight & fine tannins provide a framework for a memorable wine, a blend ahead of its time. 50 dozen made. 95 points - James Halliday


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$96.00
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Yarra Yering Pinot Noir, 2014
Four clones planted '69, '81 and '84. Relatively light colour; the bouquet is supercharged with floral perfume that fills the senses and paves the way for the gloriously fine and beautifully detailed palate. Here red fruits of every description dance a pas de deux with gossamer, yet persistent, tannins. The length is prodigious, the line of almost painful precision, the balance perfection. French oak. Well, I know it's there, but trying to verbalise it is a waste of time. Cork closure. Drink by 2029 97 points, James Halliday
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$96.00
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