The Parish property is a ten hectare vineyard dedicated to producing the finest Shiraz possible. The extra efforts spent in managing the property and training the vines pay a good dividend, achieving harvests of the most spectacular Shiraz every year. A bounty of small but intensely flavoured berries, displaying juicy flavours, piquant spice and the elegant tannins, are crafted into a rich and full bodied McLaren Vale, offering profound structure in support of a powerful concentration of fruit.

Sourced off the earliest plantings of vine, now in their fourth decade of maturity, Norfolk represents the most superior bottling of Pinot Noir within the Scotchmans Hill portfolio. Fruit is all hand picked, whole bunch and wild yeast fermented before transfer to a high proportion of new French oak barriques for extended term of age. Alluringly complex with lifted scents of strawberry, beetrots and plum, its cherry sweetness and pastoral savouryness resolve on a satin sheened, spiced oak finish, ripe fine grain tannins assuring structure, balance and controlled power.

Planted atop the highest ridge dissecting the vineyard, the defining visual impact of Norfolk Rise is a hundred Norfolk Island Pines planted along a five hundred metre length of ridge. Lying in the lee of the trees under Mount Benson, are parcels of Merlot vines uncompromisingly husbanded to the most wholistic viticultural practices. The dark blue berries ripen slowly into voluptuous Merlot grapes with distinctive primary fruit characters.

Norfolk Rise Vineyard is located at the very southern tip of South Australia, renowned for its rugged coastline, exotic seafood and long, white sandy beaches. Heavily influenced by a unique microclimate, Norfolk Rise captures the regional characteristics of the lee under Mount Benson, translating into wines of the highest calibre.

The vineyards of Te Ika a Maui yield a quality of Merlot that's world class. Nobilo take the pick of crop from the finest sites in Hawkes Bay, to create a wine that's endowed with generosity of fruit, velvet textural flavours and the most hospitable tannins. The team at Nobilo have put so much effort into formulating the country's finest Merlot, that they have set aside half the company's resources at the state of the art Corner 50 development for the advancement of Merlot as a pure varietal wine.

Pinot Noir grown to a mixture of black cracking clays, characteristic of Tamar Valley vineyards, a further component from the volcanic soils of Pipers River. Both these terroirs have an excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Intensely perfumed with distinctive soft velvety textures and rich fresh vibrant fruit, Ninth Island is a wine that captures your palate's attention, offering the most sensual Tasmanian summer berry characters, appealing tannins and excellent mouthfeel.

Nillumbik means shallow earth, so named by the original inhabitants to signify a lack of top soils lost to undulating terrains. The western edges of Yarra Valley are covered by a harsh and hilly topography which can challenge winemakers as the unaccomodating soils and aspects produce grapes of concentration and intensity. Fruit is sourced from the eminent Witchmount Vineyard which claimed Best Shiraz of the World trophy at the Syrah Du Monde in 2008. A richly flavoured wine characterized by its cool climate fruit characters, blackberries, pepper and spice.

Nillumbik Estate have planted their vines to harsh soils which greatly limit the yield of grapes, the quality of fruit however is quite amazing. The vinification techniques are ancient and very natural, handed down the generations by forebears from the old world. Volumes are kept small and the attention to detail is very high, all the work is done by hand. Pinot Noir grapes are hand picked and completely destemmed, mother nature then initiates fermentation through her wild indigenous yeasts. A bold style of cool climate Pinot Noir with an intense palate and earthy tannins.

Bird in Hand is a vibrant and dynamic winery, full of life and passion. Andrew Nugent has assembled the best team and painstakingly selected the perfect terroir. It's the attention to detail and uncompromising passion for quality which have placed Bird in Hand in the very top tier of Australia's finest Shiraz. Nest Egg is an Adelaide Hills flagship, the very best Bird in Hand has to offer, only ever made in the most outstanding vintages. Aged in the finest French oak, Nest Egg evolves elegant, intense primary fruit characters, growing ever more complex and savoury over time.

Adelaide Hills make world class Merlot, genteel, velvety wines, solidly structured, brimming with intense lozenge flavours and resonant with exemplary varietal character. Bird in the Hand are without compromise, the most exacting standards of winemaking. An excruciatingly limited edition, only a few hundred cases are ever made, quality of harvest permitting, from the most superlative parcels of vintage. Vinified and pressed into the finest French oak for eighteen months, its fleshy plum and mulberry palate is draped in a delicate muslin of fine, silky tannins.

Andrew Nugent grew up next door to the ancient Penfold wineworks at Magill. He established a profound reputation as viticulturalist amongst the grand old estates of McLaren Vale, before returning to sow his very own vineyards in Adelaide Hills. Treated to eighteen months in a selection of the finest French oak, Nest Egg's bramble, anise and cherry largess are supported by a caisson of opulent ebony tannins. Only ever made of the finest vintages, growing season 2013 yielded a mere 800 dozen individually numbered bottles of Nest Egg Cabernet Sauvignon.

Zinfandel is the variety America has adopted as its own, the exact origin of the clone is uncertain, though the most likely source is Italy or Croatia. A notoriously thin skinned variety, Zinfandel is mainly planted in warm, dry regions. This begs the question as to why Nepenthe are making Zinfandel in the cool heights of the Adelaide Hills? the simple answer is it works! Nepenthe has been producing Zinfandel since 1997 and are delighted if somewhat amazed at the rich, spicy and exotic styles possible in the cool climes of the Adelaide Hills.

The predominant variety in the blend has always been Cabernet sauvignon; fragrant, bright in colour and aroma, yet tannic and savoury. The Fugue benefits from the spice and zest of Cabernet franc, and the sweet earthiness of Merlot. Malbec adds inky purple colour, spicy, sappy fruit and hugely concentrated tannins. The Fugue will gather momentum as it ages, but is already quite complex.

An unconventional cepage of Cabernet Sauvignon and Tempranillo that works remarkably well as each grape contributes unique characteristics. The result is a fruit driven wine which is approachable and fragrant, yet is well structured with savoury complexity. In making the Tryst, Nepenthe are seeking to construct a wine that complements and enhances a wide range of foods, an easy going, completely versatile dinner companion.

Nautilus have been focused on delivering nothing but the finest Marlborough Pinot Noir since inaugural release. Fruit is sourced from five special sites, each of which bring their own level of interest and complexity. Clay Hills in the Southern Valleys provides the backbone, harvests from the Awatere and Kaituna, Renwick and Yarrum vineyards, contribute to the structure and add layers of flavour. A tightly wound and regionally articulate Pinot Noir, to match alongside venison or veal, salmon steaks or duck.

The Clay Hills are six unique blocks of varied sloping clay aspects, planted to a ridge which divides Brancott and Omaka Valleys in southern Marlborough. A mixture of stemmed and whole bunch fruit are treated to eighteen days of cold soak and a spontaneous, wild indigenous yeast ferment, pressed and settled into a high proportion of new French oak barriques for eleven months maturation. This very special site sets the benchmark which inspires the dedicated Nautilus vineyard teams to emulate the excellence of Clay Hills Pinot Noir.

The precious Pinot yielding Nanny Goat vines are planted to haggard aspects along Central Otago's austere valley floor. This is a region of climatic extremes, very hot summers, short autumns and bitterly cold days throughout the winter. Soils are rocky and offer poor fertility, growing conditions which are heaven sent for making world class Pinot Noir. The inhospitable climes deliver a harvest of the smallest berries, bursting with flavours, concentrated with intense varietal characters, endowed with stalky tannins and fruit laden acids.

The misty dawns and extended growing seasons of Gippsland East are an ideal mesoclime for Cabernet Sauvignon, the long ripening and sanguine soils afford grapes the opportunity to develop rich fruit esters, while waxing a coat of fine, rich tannins. An effusive elocution of Gippsland Cabernet, fully fragrant with punnets of dark berry fruits, seasoned by a dusting of fine herbs, closely followed by a tightly wound palate of blackberries and plum, framed by a wainscot of French oak and supported by a lozenge of brooding, lingering tannins.

Murray Street was established in 2001 by families Seppelt and Jahnke. They shared a vision of crafting small batch artisanal wines, in the painstaking old world traditions of Barossa Valley's early settlers. Murray Street's vineyard and wineworks are fortuitously positioned on a tapestry of beautiful rolling landscape near the ancient winemaking village of Greenock at the western end of Barossa. Working together with a small but dedicated team of vignerons and friends, the folks on Murray Street produce small amounts of the most intensely flavoured Shiraz.

An assemblage of superior clones Pinot Noir, picked off the Mudhouse estate vineyard in the Bendigo precinct of Central Otago. A challenging site to grow fruit, vines are planted to three terraces with slightly differing microclimes, encouraging grapes to achieve an allsort of complexity and tannin profile. A measure of whole bunch inclusion builds texture and infuses layers of flavour, a soundly structured and well proportioned Pinot Noir with the palate weight and depth of fruit to accompany traditional roast with root vegetables and red wine Jus.

Hand crafted from choice parcels of fruit grown to closely husbanded vines on the family owned Mount Fishtail property in Wairau Valley. Konrad Hengstler pays particular attention to retaining the barest amount of natural fruit sugar, in a fine balance of the juicy, refreshing acidity. A wonderful anywhere, anytime wine that's clean and crisp, always a classic expression of Marlborough, simply sublime alongside any recipe duckl or a spread of piquantly spiced Asian fare.

A multi award winning Pinot Noir, Roaring Meg is the enthusiastic younger brother to the exalted Mt Difficulty label, a more approachable sibling of opulence and panache. Crafted to a fruit forward style from hand picked vineyards throughout the Cromwell basin, even in its early youth, Roaring Meg is fashioned to exhibit exhilarating spice characters and a concentration of ripe Pinot characters.

Elite single vineyard Pinot Noir, Mt Difficulty reflects the virtue of painfully low yields and uncompromising standards of winemaking. The artisanal commune of dedicated growers have harnessed the once brutal terrains of New Zealand's deep south, to achieve vintages which set the benchmark for all new world wines. Packspur was established 1993 along a track that was used to pack supplies to the goldfields of Cardrona Valley. Three hectares of north facing Pinot Noir clones 5, 6, 115 and Lincoln Mix, were planted to escape the worst of Central Otago's withering winds.

Clones 113, 114 and 115, planted to a site of schist glacial gravels along the banks of Kawarau River, a terroir that's heaven sent for superior vintages Pinot Noir. Grapes are all destemmed, cold soaked and treated to a fortnight of ferments, followed by several days of maceration, rested and racked to barrel for malolactic and sixteen months maturation. Painstakingly hand crafted, its earthy, savoury, sauvage raspberry notes before a background of violet florals, densely sculptured palate with lovely tension over persistent fine grained tannins and very cherry fruit.

Long Gully Vineyard is perched atop the banks of Kawarau River, one of the oldest sites in Bannockburn. A mix of destemmed grapes and whole bunches are treated to days of maceration followed by a week of warm temperature ferments. Batches are punched down for a week, pressed and racked to barrel for malolactic and sixteen months maturation. Dark cherryness and earthy, savoury brown spice over a background of mocha oak. Long Gully Pinot Noir is hand crafted in very limited quantities and only ever released from the finest vintages.

By virtue of their prolific range of single vineyard editions, assembling parcels with the greatest synergy are central to the production of a Mt Difficulty in perfect balance. Fruit is sourced from the south side of Kawarau River at Bannockburn, where different clonal parcels on the same block, which can ripen together, are handled as a unique individual parcel. Exhibiting an amazing weight of fruit on the palate, a powerfully structured Otago Pinot, fleshy and plushly textured, finishing with a lovely extraction of velvet tannin and perfumed cherry plum richness.

Planted to Tempranillo in 2000, just outside Kuitpo on the southwest escarpment of Mount Lofty Ranges, Yacca Paddock’s vistas overlooking the Gulf of St Vincent enjoy rejuvenating maritime breezes which encourage vines to yield harvests of the ripest tannins and intensely complex varietal characters. Vinified in traditional open fermenters, Yacca Paddock makes a wonderfully textural, stylish wine of natural fruit sweetness, tart red cherry flavours and juicy, food friendly savouryness, prepare a grill of Mediterranean veggies or fry of fresh sardines and have a Yacca.

Mr Riggs comes to Coonawarra. He knows from good red wines after tours of duty amongst the illustrious Cabernet vineyards of Napa Valley and Bordeaux. He now takes his pick from the choicest sites in the land. A collation of parcels from the Thomas and Harrison Weatherall vineyards in the northern precincts of Coonawarra, fermented on skins and pressed to a selection of new and seasoned oaks. Intensely bright, floral and fragrant with lovely length on the palate, the Cabernet of choice to accompany char grill or juicy roast.