Craggy is now the largest producer of Pinot Noir in Central Otago – here are three of the wines they make. These wines were not finished as I tasted them so a range of scores is given for each. All are hand-picked, and then destemmed. Rod says that they have given up on cold soaks. All are fermented with indigenous yeasts and are punched down. This is an extremely impressive line up of wines, showing fantastic fruity purity and quite a bit of elegance, as well as a variation in style that presumably has to do with the vineyard sites – terroir, if you want to use this term.

From Bendigo, which is a warmer site. Shy on the nose. The palate shows nice purity of dark fruits with a savoury, brooding sort of character. Nice stuff: quite rich, but also reasonably restrained. Rod describes this as a ‘brooding blockbuster’, but says that it is currently ‘closed in on itself’. 91–93/100 Jamie Good, Wine Anorak

A winery with a proud 19th-century record which recommenced winemaking in 1976 after a prolonged hiatus. Produces one of the finest cool-climate Shirazs in Australia, redolent of cherry, licorice and spice in the better (warmer) vintages, lighter-bodied in the cooler ones. Mature vines and improved viticulture have made the wines more consistent (and even better) over the past 10 years or so. James Halliday Australian Wine Companion 2010

Rainer Breit and partner Wendy Oliver purchased their property in 1996 with 1.6 hectares of what were then 11-year-old pinot noir vines. Rainer Breit, a self-taught winemaker, uses the full bag of pinot noir winemaking tricks: cold-soaking, hot-fermentation, post-ferment maceration, part inoculated and partly wild yeast use, prolonged lees contact, and bottling the wine neither fined nor filtered. - James Halliday Australian Wine Companion 2008

Fractionally deeper colour; a particularly rich, velvety smooth pinot seemingly achieved without effort, and certainly without any alcohol push; will evolve for seven years or more; well worth all the patience at your command. Screwcap.13% alc. Rating 96 Drink 2017 $70 Date Tasted Feb 09 James Halliday Australian Wine Companion

Pursuit of the dream and a cool climate suited to Pinot Noir, brought Phillip and Jeni to Lancefield in the Macedon Ranges near Melbourne.  The high altitude region is ideally suited to wine growing, with well drained volcanic soils and moderate rainfall. Curly Flat is located on a slope that catches the very last rays of sunshine in the magical moments before dusk.  This prolonged exposure to the Autumn sun provides a vital ingredient for the very special fruit that is produced at Curly Flat.

The first vines were planted at Curly Flat in 1991 and with progressive plantings the vineyard is now 14 hectares (33 acres) – principally Pinot Noir with some Chardonnay and a little Pinot Gris. A new winery was constructed in time for the April 2002 vintage

This is a deep one: apple, blackberry, rhubarb crumble-type fruit, with mossy stuff also. Smells fab. Has crispness and plump, caramelised berry flesh on the tongue, becoming quite silky and lasting, pretty long. There's some flintiness and sweet-sharp pomegranate. 93 Points; Tim White, Financial Review,

The large Brookland vineyard acquired by De Bortoli a few years ago supplies most of its grapes for its wine. Brightly coloured, it has plenty of interest; the palate is vibrant crunchy-fruited and refreshing on entry, with great energy and generosity to conclude. It will repay cellaring for 3-5. 92 Points; James Halliday , 1001 Wines Under $20

Charmingly complex and complete, this silky, perfumed pinot is outrageously good value. Its heady bouquet of red cherries, raspberries and plums is lifted by the scent of red flowers and spice, with an earthy, underbrush-like background. Smooth and supple, it’s long and sappy, finishing with weight and texture, flavour and soft acidity. 92 Points; Jeremy Oliver

Has to be one of the best pinots under this label and certainly one of the best in the under-$20 category. Has a spicy aroma with slightly savoury note and some rather appealing raspberry and orange zest influences. The palate is beautifully smooth and delicate with excellent structure. Fine tannins add a decent spine to the light to medium-bodied palate. Well worth a look. 92 Points; West Australian

Looking for a fresh, lively young Yarra Valley red that offers immediate drinking pleasure at a sensible price? You’ve come to the right place. This has dark cherry flavours to the fore, some earthy, mushroom notes and quite assertive tannins. It is unmistakeably pinot – which is not something that can be said about many of its similarly-priced rivals. A wine for enjoying with friends and family, without fuss, and very good value. 92 Points' Winsor Dobbin

Gulf Station pinot noir has been a star of recent times; as soon as I saw this come in, I ripped the top off it. Tasted this in early February (89 points) but it’s fleshed out over the past few months. It still really needs to be decanted to get anywhere near the best from it – it unfurls given time to breathe. I’m now happy to call it a super release. It tastes of red and black cherries with stewy, macerated flavours serving to knit it all together. Earthen, forest floor notes linger in the background. Tannins are leathery in texture and minerally in flavour. And the aftertaste is impressively lengthy for a wine at this price. There’s nothing particularly – or at all – sweet-fruited about this. It’s savoury and tannic, with full stops of mineral. Time will be kind; 91 Points; Campbell Mattinson, The Wine Front

Grown and made like world class pinot, smells like rose petals and violets, tastes like cherries, Redskins and dried herbs, priced like a cheap and cheerful. Go figure! Long, red-fruited and finely structured. Rating: 91 Points; WINE 100 Magazine 2011; Tyson Stelzer

One of the best-value pinot noirs around, this elegant wine belies its price tag, due to both the economies of scale and expertise avaialable at De Bortoli's large Yarra outpost. Cherry, spice and blossom meet the nose, while a silky texture, delicate plummy flavour, and a sustained, fragrant finish mark the palate. Vintage: 2010 Score: 4½ stars; Ralph Kyte-Powell; The Age Epicure

Full Ruby red. Elegant Pinot Noir fruit aroma with red currants, cherry and raspberry with subtle spice and forest floor. Medium bodied but building weight across the palate. Richly textured. Long and fine with gentle, palate defining tannins.

The 2007 growing season was warm and dry giving early development of fruit flavour at balanced alcohol levels. All fruit was harvested from our own vineyards which are grown without the use of synthetic chemicals. The grapes were then hand sorted at the winery before being destemmed and transferred by gravity to the open fermenters. Fermentation proceeded naturally without the use of yeast. After 21 days maceration and fermentation, the wine was carefully drained to tank and allowed to rest for 24hrs. The clear wine was then racked via gravity to French oak casks. Aged for 10 months in French oak casks - 50% new and the balance 1 and 2 year old.

Precise and pure varietal aromas with no one fruit character dominant; the palate is perfectly weighted and poised, with silky mouthfeel and great length. Screwcap. 13% alc. Drink 2015 $38 Date Tasted Aug 08; 95 Points; James Halliday’s Wine Companion 2010, September 2009

The secret to avoiding many of the pitfalls of the tough 2007 Pinot vintage proved to be picking early, and Steve Webber and his team nailed it with this wine. A pure nutmeg and red cherry bouquet introduces a finely structured, red-fruited palate with layers of complexity and great persistence. 94 points; Tyson Stelzer, WBM Magazine, February 2009

This wine has engaging blueberry and cherry aromas, candied violets with a smoky/earthy core. It is a lovely wine, silky and harmonious with bright berry, cedarbox and tobacco notes and fine tannins lingering on the finish. Wine Diva

Steve Webber and his team build thrilling wines from entry level to flagship. No one in the southern hemisphere comes close to this depth of field in their Pinot armoury. 18.0/20; Matthew Jukes, UK Decanter's, The 50 Best New World Pinot Noirs, June 2009

Push the boat out with this classy Australian Pinot Noir. It's brimming with lovely berry fruit, herby flavours and has some more serious savoury structure. Worth the price tag. Jamie Goode, Sunday Express, March 2010

Is this the most important pace-setting Pinot in the country? With such haunting perfume, a waft of rose petal, bright red cherry and pink peppercorn palate and silky tannins, it is this year. 95 Points; Tyson Stelzer, Wine 100, August 2011

Grown on vines with an average age of 21 years. Hand picked and wild yeast fermented within the berry. Sees 40 percent new oak for ten months. This 2010 is a classic release. There’s nothing showy about this release. When you first open it there’s a hit of cedary, spicy, polished (almost chocolatey) oak, but the fruit beneath seems surly, even grumpy. It’s not a bad way for a young pinot noir to be; it takes a bit of time to get to know it. Fruit is dense, dark, black cherried and pure, though assertive tannin keeps it rigidly in place. Even so, particularly as it opens up, the wine’s length is excellent, bordering on exceptional. I liked the cut of this wine from the first sip, even though it’s not really ready to be consumed. It has a bit of gravitas. I’ll be stashing some away for myself. Rated : 94 Points Alcohol : 13% Price : $38 Closure : Screwcap Drink : 2014 - 2019 By Campbell Mattinson; The Wine Front

Light, clear and bright red; a red berry and spice bouquet is followed by an intense and savoury palate suggesting some whole bunch when in fact there is none, simply destemmed whole berries. There is a nod to Burgundy in this wine. 94 Points; James Halliday Wine Companion

The fruit was hand harvested from our oldest Pinot Noir vineyard (planted in 1971). The fruit is grown without the use of synthetic fungicides, pesticides or herbicides. The grapes were then hand sorted at the winery before being destemmed and transferred by gravity to an open fermenter. Fermentation proceeded naturally without the addition of yeast. After 21 days maceration and fermentation, the wine was carefully pressed, settled overnight and then filled to barrel via gravity. It is allowed to mature for 10 months at 16˚C. The wine is then racked by gravity and filled to bottle without fining or filtration. Malolactic fermentation was allowed to proceed naturally and was completed after 4 months. De Bortoli

De Bortoli pinot noir has been on a steady rise for a decade, but it's really hit some top notes here. Less showy and exuberant than the estate-grown version (of the same vintage), but longer and keener from the middle of your mouth onward. A ripping wine. This is a dry, serious, ageworthy style with a wealth of chalky tannin. Lots of earthy, undergrowth, twiggy characters too but overall it's beautifully ripe and fine. Quite brilliant. Drink 2011-2018. 96 Points; Campbell Mattinson and Gary Walsh, The Big Red Wine Book 2010/11, June 2010

A very expressive bouquet, with elements of spice, cedar and smoke; the palate has great length and outstanding texture, line and length; very attractive red fruits at the core. 95 Points; James Halliday, Australian Wine Companion 2011, August 2010

A masterfully crafted wine, with every element melding perfectly to form a seamless line. This is a very restrained Reserve and it will be particularly long-lived. It’s an utterly ethereal wine, coalescing beautiful cherry blossom fruits with black plums, wood spice and ground cinnamon. The structure is at once silky and supple and at the same time grippy and structured. 95 Points; Tyson Stelzer; Clear About Wine

Not since James Halliday rated the Bream Creek Pinot Noir 2005 at 95 points a year ago have we seen as brilliant a value premium Pinot Noir emerge from Tasmania. The superlatives afforded the miniscule Delamere Vineyards Pinot Noir 2007 by Jeremy Oliver really do make one sit up and take notice. In short Oliver describes this as "a finely crafted, deeply flavoured, perfumed and penetrative pinot of first-rate balance, poise and complexity. Very, very exciting and suggestive of fine Vosné-Romanée!" Talk about not mincing words. To put the rating of 19.0 in context, Oliver has only ever rated 15 Pinots higher than this (19.1-19.4) - yes, ever. Further, this is as high as he has rated any Pinot from Tasmania.

I have often said Pinot is the hardest variety to recommend, although the Delamere Vineyards Pinot Noir 2007 belies this theory as it is so damn enjoyable on a number of levels. It has loads of flavour - or more to the point, layers of flavour. The difficulty in recommending Pinot is often there many varied styles drinkers look for in the variety. This has the fruit a seasoned red drinker would enjoy and the savouriness the most fastidious old-world Burgundy lover would crave. I can see where Oliver is coming from with his Vosné-Romanée suggestion though the 'cleanliness' here is quite Australian. And besides, you would struggle to find a decent Bourgogne level Pinot never mind a Vosné-Romanée for under thirty bucks. Exciting indeed and very much a 'watch-this-space' where this winery and young-gun maker is concerned. Exceptional.

Hand harvested off our 26 year old estate, our philosophy is produce wines that reflect our unique soils and location. Fermented in open top fermenters, matured in Burgundian coopered French oak. Ripe red berry fruits, spicy undertones. Taut structure with a generous mouthfeel from gentle handling and time on lees. Will reward careful cellaring for up to 10 years.

This elegant wine began life as small parcels of carefully hand harvested fruit from the mature-aged pinot noir vines at Delamere Vineyards. The wine reflects the unique vineyard soils and location, as well as the unusual 2007 vintage conditions of low rain and moderate temperatures, creating a pure, yet intense flavour. Special sections of the Pipers River vineyard fruit were fermented in open top stainless steel fermenters and matured in a selection of the finest Burgundian coopered, French oak. The results yield ripe red berry fruits with undertones of peppery spice. The wine is lively and fresh, but with excellent depth. The structure is taut, but with a generous mouthfeel from gentle extraction of tannins and time on lees. This is a unique wine that matches well with food and will reward careful cellaring for up to 10 years.

The 2006/7 season was a one in 40-year drought. The dry conditions led to severe frost throughout the state although, due to good natural air drainage across the vineyard, Delamere vines were not affected. Crop levels in 2007 were low, partly due to the dry conditions and also due to cold windy weather during flowering. Conditions through the ripening season were slightly warmer than average with the small berry size delivering fruit with outstanding depth of flavour with a firm taut structure.

One of the very first Tasmanian pinot noirs ever to make an impression on me came from the tiny Pipers River vineyard of Delamere. While the early vintages lacked much sassiness and smartness in their making, there was no denying the obvious quality of their fruit. Enter then this wine – a finely crafted, deeply flavoured, perfumed and penetrative pinot of first-rate balance, poise and complexity. Floral and spicy, with a lustrous presence of black and red cherry fruit backed by fine tannins and suggestions of charcuterie, mint and dried herbs, it builds richness and weight of searingly intense fruit on the palate before finishing fresh and savoury. Very, very exciting and suggestive of fine Vosné-Romanée! (Pipers River, $27 ex cellar, 96 points, drink 2012-2015) Jeremy Oliver

Ruby. Aromas of ripe red fruits infused with violets and an underlying earthy character. Richly flavoured with dense red and black fruits the palate shows a combination of excellent tannin structure, well integrated oak and a rounded, lingering earthy finish.

I enjoy our Pinot noirs for their expression of the Martinborough terroir which is achieved while preserving their distinct Dry River personality. This wine is an intense ruby which inclines to hints of mahogany, with a nose showing both florals and red/black berries followed by crushed aromatic leaves, Christmas fruitcake spice, ginger and gamey undertones. The palate is charming – suave and silky, hiding a moderately firm spreading structure with a long after-taste. Flavours of red and black cherries dominate the Christmas fruit cake spice and carob and this is followed by a similar gamy undertone matching the aromatics. These wines can “go into a tunnel” after 6 months or so – but by next spring expect it to open, finally showing its true breed from about 3-4 years. Many of our Pinots have rewarded those who have cellared them for over ten years. Winery Notes.

Escarpment Vineyard was established in 1999 as a joint business venture between Robert & Mem Kirby (of Australia's Village Roadshow) and Larry & Sue McKenna. Situated just 5 kilometres east of Martinborough village, Escarpment's 24 hectares of distinctive alluvial gravel, terraced land stretches out along the banks of the Huangarua River. Escarpment has established itself as one of New Zealand Pinot's elite in a little over a decade. The Escarpment Martinborough Pinot is terrific value, particularly when compared to its peers of Ata Rangi and Felton Road

Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir. Perfect weather in Martinborough during flowering resulted in an ideal crop. A normal warm dry summer followed creating the distinctive Escarpment style showing complexity, attractive texture and the perfect mix of black, red and green fruit flavours for which Pinot Noir is celebrated.

The fruit was hand harvested, then gently handled without pumping until it was pressed. Hand plunged every 8 hours then left to macerate on skins for an average vat time of 18 days. It has been aged completely in French oak barriques, of which 30% were new, for 11 months. Inspired by the classic wines of Burgundy, this Pinot noir is a tribute to Martinborough’s unique terroir. It will cellar gracefully for up to 10 years.

13.4% alc, it was made from 70% Te Muna fruit, including 20% whole bunch, indigenous yeast fermented and spent 11 months in 30% new French barriques. Medium deep ruby red in colour, this had a full, soft nose of ripe dark cherry and berry aromas, subtly spiced and nuanced with florals, all with an excellent balance of all components. Fullish-bodied, this had good weight of dark berried fruits on a fresh, juicy palate with supple tannin extraction, providing good presence and length. A harmonious wine, quite complete in expression. 18.5/20; Raymond Chan; Regional Wines (NZ)

A richer, fleshier wine than the previous vintage (tasted together) with no less power and stronger cherry and plum flavours, suggesting a riper vintage. Bold, intense but still elegant pinot noir that’s very much in the Escarpment style.  96 Points, 5 Stars; Bob Campbell MW, 100 Top New Releases, Gourmet Traveller Wine, June/July 2011

Dark, deep, full, purple-hued ruby-red in colour, this has a fulsome, plump bouquet of dark plums and cherries with raspberries and herbs. The fruit aromatics are up-front and vibrant. On palate, this possesses succulent dark plum and berry fruit flavours at the core, with significant tannins that show good suppleness. The extraction forms a fine, but firm grip supporting the fruit, and provides a long, dry finish. A rich, well-fruited, approachable wine with a sufficiently serious structure that will enable 5-7+ years of cellaring. Martinborough region fruit, approx.. 70% Abel clone from the ‘Te Muna Road' vineyard fermented with 15% whole bunch to 14.3% alc. Aged 11 months in 30% new French oak barriques. 18.5-/20 Feb 2011 RRP $46.00; Raymond Chan Wine Reviews NZ

Alcohol 13.9%. This wine was grown on the Cleland Vineyard Cambridge Street, Martinborough from 27 year old vines. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for and a blend of Clones UCD 5, 6 and 13 always rewards us with savoury, complex and spicy wine. It was open topped fermented in traditional wooded cuves, hand plunged every 8 hours, with a total vat time of 16 days. After pressing it was matured in 30% new French oak barriques for 12 months. It was fined using a minimum of egg whites to protect the flavours but aid brightness in the glass, promoting soft mouth feel and texture. This is an outstanding example of classic Pinot Noir. It will continue to develop for up to 10 years and will always be a wonderful counterpart to any game food. Larry McKenna

Escarpment Kiwa Pinot Noir 2008 ($65) has rich aromas and seems sweeter, richer, brighter in the palate with black cherry fruit, a hint of chocolate/mocha, underlying herbal earthy, forest floor/fungal notes and mulled wine spices. The texture is a little chunkier and the finish is an amalgam of fruit sweetness with a herbal streak and a spicy, savoury depth. Larry planted Pahi and Kiwa in the 1980's, early in his Martinborough Vineyard days and he has made all the vintages off the vineyards, except for two. Sue Courtney, wineoftheweek.com (NZ)

This wine was grown on the Cleland Vineyard Cambridge Street, Martinborough from 25 years old vines. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for and a blend of Clones UCD 5,6 and 13 always rewards us with savoury, complex and spicy wine.

It was open topped fermented in traditional wooded cuves, hand plunged every 8 hours, with a total vat time of 16 days. After pressing it was matured in 30% new French oak barriques for 12 months. It was fined using a minimum of egg whites to protect the flavours but aid brightness in the glass, promoting soft mouth feel and texture.

This is an outstanding example of classic Pinot Noir. It will continue to develop for up to 10 years and will always be a wonderful counterpart to any game food.

Big pinot noir ruby,  some velvet,  the deepest and oldest looking of these Escarpment top pinots,  approaching the Dry River pinot noir in depth,  but not hue – this is older.  Bouquet in this wine is deeper,  darker,  riper and somewhat less floral than my top wines,  but fragrance of bouquet develops in glass,  and is augmented by trace brett at a positive level.  Fruit is still black cherry,  but bottled black doris aromas are creeping in,  all complexed with some oak and a touch of barrel toast.  In many ways,  therefore,  this is a more complex wine than the pure varietal Voyager and Kupe,  and could be said to be more European in style.  It is very ripe,  though.  Fruit weight is exemplary – as noted previously,  we must rejoice that in New Zealand we are finally seeing red wines with a dry extract of 30 g/L,  bespeaking a true grand cru cropping rate.  It needs several years for the oak tannins to marry into the fruit,  and will cellar 5 – 15 years.  18.5 Points; Geoff Kelly Wine Reviews  03/08

Alcohol 13.4%. This wine was grown on the McCreanor Vineyard Princess Street, Martinborough from 27 year old vines. A combination of slightly heavier soils and a single clone, 10/5 on own roots, always rewards us with this particular style; soft, ripe, pure fruit expressions in an exceedingly New World Pinot Noir. It was open topped fermented in traditional wooded cuves, hand plunged every 8 hours, with a total vat time of 20 days. After pressing it was matured in 30% new French oak barriques for 12 months. It was fined using a minimum of egg whites to protect the flavours but aid brightness in the glass, promoting soft mouth feel and texture. It will continue to develop for up to 15 years and will always be a wonderful counterpart to any game food. Larry McKenna

Escarpment Pahi Pinot Noir 2008 ($65) immediately shows more elegance and refinement after the 'district' blend and has that deep, almost anise-y spice I adore in Pinot Noir. Tannins are fine and silky and the flavour is earthy and savoury with mouthfilling richness and that lovely cherry guava thing going on - perhaps those NZ cranberry (Chilean guava) - with hints of smoke and fruit sweetness to the aftertaste. I detect some tea-like tannin flavour coming through too. A fascinating wine. Sue Courtney, wineoftheweek.com (NZ)

Only 200 cases. Stronger cherry and plum flavours than in the Kiwa label. Attractive sweet fruit interwoven with subtle savoury characters. A moderately complex wine that will age well. Quite supple and elegant. 96 Points, 5 Stars; Bob Campbell MW, 100 Top New Releases, Gourmet Traveller Wine, June/July 2011

I was charmed by the 2009 Pahi Pinot Noir, from 25-year-old vines on their own roots, mainly the old 10/5 clone, which is sometimes regarded as a workhorse. However, on heavier soils it has produced a rich wine with red fruits, dark, brooding undertones, layers of flavour, fine-grained tannins and a long finish. Charmian Smith. Otago Daily Times.

A wine of lovely refinement, the nose is delicately fragrant with red/black cherry, floral and spice characters. It’s succulent and beautifully silky on the palate with generous mouth feel leading to a extremely long finish. Tannins are former in this tightly framed wine. This does not have the immediacy of Kiwa or Te Ruhua, and needs time to show its true beauty. 95 Points; Wine Orbit NZ, February 2011

Bright, deepish, ruby hued purple-red in colour, this has a beautifully aromatic and fragrant nose of red and dark fruits that unfold with floral perfumes, violets and damson fruits. There has intensity and finesse on bouquet. On palate, this has genuine elegance, with a succulent core of sweet red and dark berry fruits along with delicate floral notes to the flavours. The extraction is fine and silken textures are a feature. Very fine acidity keeps the palate focussed and with tension. Made from 10/5 clone from 28 y.o. vines from the ‘McCreanor' vineyard on Princess Street. Fermented with 30% whole bunch to 13.9% alc., then aged 12 months in 30% new French oak barriques. A wine of sheer aromatic beauty. Drink with salmon, tuna and lighter Asian poultry dishes over 6-8+ years. 19.5-/20 Feb 2011 RRP $65.00; Raymond Chan Wine Reviews NZ

Big, dense pinot noir with an almost chewy texture and layers of ripe fruit, chocolatey oak and savoury characters. Powerful, generously proportioned wine with a strong, sweet fruit and good length. 95 Points, 5 Stars; Bob Campbell MW, 100 Top New Releases, Gourmet Traveller Wine, June/July 2011

The 2009 Kiwa and Te Rehua are more similar, coming from deep alluvial gravels across the village from the Pahi vineyard. Te Rehua is a sheltered vineyard with 23-year-old vines and the wine is spicy with dark fruits and hints of coddee and dark chocolate, it finishes with firm tannins. Charmian Smith. Otago Daily Times.

Multi-clone mix from vines over 23 y.o. from the ‘Barton' vineyard on Huangarua Road, fermented with 30% whole bunch to 14.1% alc., then aged 12 months in 30% new French oak barriques. This is a big, soft textured, fleshy wine with plenty of fruit weight. Very full, dense and dark, purple hued, ruby-red colour, this has a very full, robust and powerful nose of dark red and black berry fruits with warm earth, savoury beetroot and truffle-like complexities lifted with dark florals. The palate is full-bodied and has a roundness to the full structure and extraction. The savoury dark fruits are complexed by elements of game meat, dried herbs and smoke, and there is a sweet plush aspect that adds to the richness. This will be a great match with flavoursome game dishes over the next 6-9+ years. 19.0/20 Feb 2011 RRP $65.00;  Raymond Chan Wine Reviews NZ

Nicholas Farr is the son of Gary Farr, and with encouragement from his father he has launched his own brand with conspicuous success. He learned his winemaking in France and Australia, and has access to some excellent base material, hence the quality of the wines.

Nick has now arrived in his own right as a winemaker. His Geelong Pinot Noir is bright in colour and the nose combines freshness of cherry fruit with some nicely underplayed forestry, mysterious and savoury notes. Ralph Kyte-Powell

Deep dark crimson red colour displaying excellent depth with crimson mauve hue. Perfumed aromas of dark cherry, anise, cedar and spice with a meaty earth like undertone. The palate delivers excellent weight and richness with mouthfilling flavours of dark cherry, plum, toasty cedar, anise and spice. Impressive power wave with very fine grained, slightly dryish but perfectly integrated tannin structure. Long aftertaste of dark cherry, toasty cedar and spice.

Immediately quite masculine on the nose: herbs, earth and brooding dark spices rather than a flower basket. The palate is at once intensely concentrated but with searing transparency. The herbs dance through the raspberry and cherry, with a host of complex detail shining through that encourages one to linger and explore. Regal and structured, but not intimidating, it sails into a long chocolate finish.

Screwcap. Beautiful deep aromatics of cherry and exotic spices. Characters of forest floor are evident on both the nose and palate. It has a rich, savoury and powerful palate, followed by grippy tannins and lingering acidity. Great balance with perfect weight. This wine further reinforces our opinion of the Beechworth and Yarra Valley blend. Rick Kinzbrunner
 

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Original Wooden box. Beautiful deep aromatics of cherry and exotic spices. Characters of forest floor are evident on both the nose and palate. It has a rich, savoury and powerful palate, followed by grippy tannins and lingering acidity. Great balance with perfect weight. This wine further reinforces our opinion of the Beechworth and Yarra Valley blend. Rick Kinzbrunner
 

1. This is an En-Primeur offer.

2. Payment will be processed now, delivery in approximately May 2012
3. Normal delivery fees apply