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Ideal vineyard conditions and gentle handling in the winery are essential to produce really good pinot. Pinot Noir is medium bodied with soft berry fruit, earthy tones, savoury characters, complexity, structure, length and balance.
The De Bortoli Gulf Station Yarra Valley Pinot Noir shows complex red and dark berry aromas with underlying earth and forest floor characters. Medium bodied with intense berry and spice flavours, texture, length and balance.
Situated in the picturesque Yarra Valley east of Melbourne, the steep close planted vineyards of Coldstream Hills have become a signature of the region. So too have its wines, which reflect regional character, consistency and style.
Pale straw with green tints. Attractive citrus characters of grapefruit and lemon pith with underlying quince and stonefruit dominate the bouquet. Toasty oak with grilled nut barrel fermentation characters provide additional complexity to the wine.
Sourced from the higher elevations of our Estate grown vineyard above 600m (Orange appellation) “Climbing” wines exhibit intense flavours courtesy of lower yielding vines set on ancient soils, extremely cool nights and carefully nurtured viticulture.
Tempranillo is an innovative varietal for Brown Brothers that is now being released nationally for the third time due to its great success at Cellar Door. The wine has been developed in the Brown Brothers 'Kindergarten Winery' - a mini winery focused on trialling small batches of new varieties and different wine making techniques.
In the glass this wine is a bright crimson red with aromas of dark berries and integrated fruit and oak. These characters follow through to the palate which has savoury characters and very fine tannins. The 2009 Tempranillo is an elegant, medium bodied style of wine that can be enjoyed now or cellared in the short-term for further development.
The Annies Lane Chardonnay fruit parcels were harvested during the cool of the night to retain freshness. After fermentation, the individual parcels were kept separate until blending and matured on lees to build texture and mouthfeel. Stronger fruit parcels were fermented and matured in new and seasoned French oak barrels.