Variety:  100% Pinot Noir

Harvested: March 2024. 100% hand-picked, maturation 15 months in new and used French oak.

Bottled: June 2025

ALC/VOL: 13%

Cellaring: Now - 2030

Notes: The wine has ebullient red-fruited fragrance that is a feature of high-end cool climate Pinot Noir. The palate continues this riot of flavour, featuring all manner of forest fruits, such as strawberries and raspberries, coupled with a variety of cherries and a little plummy richness. The acidity gives the wine a wonderful lightness on its feet and the careful skin extraction has led to a silky texture with ample but superfine tannins.

2024 South Gippsland Pinot Noir

Vineyard: Moyarra & Berry's Creek, Victoria

Varietal: Pinot Noir MV6, 115

Harvested: March 2024, hand-picked

Vintaged: New & seasoned French oak

Bottled: December 2024

Alc / vol: 13%

Notes: Bright, lifted aromas of blood oranges, citrus peel, strawberries and spices. The palate is light-bodied with finely tuned tannins and crunchy acidity. Quite restrained and linear with a savory undertone. 92 points, JamesSuckling.com

2024 Loch Chardonnay

Vineyard: Loch Village, Nicholson River, Victoria

Varietal: Chardonnay I10V1, P58

Harvested: March 2024, hand-picked

Vintaged: New & seasoned French oak

Bottled: December 2024

Alc / vol: 13%

Notes: Expressive aromas of lemon confit, hazelnuts, flint and grapefruit. The palate is medium-bodied with a textural mouthfeel and bright acidity, showing lime curd, peaches and pastry. Nicely balanced and focused. Drink or hold. 93 points, JamesSuckling.com

Food Match: Pair with dishes that have a silky texture, such as risottos and cream-enhanced soups, sauces and pastas.

Harrier Non-Vintage – Bottle Fermented

Varietal: Chardonnay, Pinot Noir

Harvested: Machine picked

Vintaged: Blend of 2022, 2023 & 2024

Bottled: Late 2024

Alc / vol: 13%

Notes: Shows citrus blossom, with jasmine, zesty lemon sherbert, Granny Smith apple. Follows with richer characters of brioche & cashews, honeysuckle & cupboard spices; with a lively creamy mousse on the palate.

Food Match: Pair with oysters, calamari, olives, tapas & smoked almonds.