Introducing the pretty pink drink of the Red Claw range, by the founders of Yabby Lake, one of Australia's most dynamic winemaking ventures. Hand crafted from estate grown Heathcote Grenache and vinified to an uncompromising standard of excellence, Pink Claw was established to aid women affected by breast cancer. Quantities of Pink Claw are donated to fund raising events sponsored by Breast Cancer Network Australia. A limited allocation is available for retail, a portion of the profits will also go to BCNA.

The mineral rich hills of Beechworth are Shangri-la for the realization of big boned Chardonnay wines in the like of Chablis. The mere 1.2 hectares of Piano Piano's vineyard make for an excruciatingly low yielding site, quality of fruit however is exceptional, the vinification is decidedly Burgundian. New oak ferments and vineyard yeasts are essential to the raison d'être of Sophie's Block, a mouthfilling Beechworth style to match west coast langoustine or suckling pork, caramelled goose liver or delicately seared abalone.

Brangie Vineyard is a demure two acres of King Valley vine, established in the late 1990s along the banks of Hurdle Creek, on a site that's fortuitously positioned for red wine viticulture. A half acre each of Tempranillo and Touriga Nacional, planted to sandy clay loams which restrict the vigor of vines and concentrate characters in the fruit, yield a precious harvest of the most intensely flavoured grapes with each vintage. A cherry filled wine of lithe spice and winsome florals, Mario's Blend resolves on a length of sweet and savoury fruits, supported by the finest chalky tannins.

Marc Scalzo takes time out from his duties as chief winemaker at Rutherglen Estates to tend his closely coddled Beechworth vines. The two regions share a predisposition to yield structured Shiraz of remarkable purity and finesse, wines that are highly articulate of their very special terroir. The mineral rich hills of Beechworth impart added elegance and a conspicuous measure of Burgundian savoir faire. There are precious few plantings on Harry's Block but they yield the most invaluable fruit, immaculately crafted into the first growth of Beechworth Shiraz.

The tall ship Evening Star docked at Port Phillip harbour in February 1856 carrying the Pettavel family, destined for the expanding vineyards of Geelong. Experienced growers recruited in Switzerland were central to the expansion of viticulture and winemaking throughout the Bellarine Peninsula. The Evening Star range is focused on articulating the vibrant Geelong fruit characters, a course of cool ferments serves to retain the lifted elegant, floral aromas and crisp citrus, apple pear flavours, which linger on a fine, mineral acid texture.

One of Heathcote's longest established winemakers, Paul Osicka planted his vines in the 1950s, when Heathcote as a winegrowing region was but a twinkle in the eye. Old fashioned practices are employed in the vineyard. Vines are hand pruned and fruit is selectively hand picked. A high profile local identity and a bit of a cult figure, Osicka specializes in raising parcels of intensely flavoured grapes which translate into vigorous Shiraz wines. Osicka's small batch production is highly anticipated each year by Shiraz enthusiasts in the know.

Paul Osicka had the vision to establish vines in the parched sandy soils of Heathcote's easterm precincts during the 1950s. His closely husbanded vines are deliberately trained to very low yields, ensuring the berries are smaller and more intense in colour and flavour. Osicka adheres to strict organic principles, shunning the use of herbicides, insecticides or irrigation. A highly respected local identity, he retains access to the finest parcels of Cabernet Sauvignon in all Heathcote.

Reams of Goulburn Valley varietal characters, a medium bodied Sauvignon Blanc, juicy with natural sweetness, yet dry on the finish, plenty of savoury personality as well as lively minerality.

Graeme's Blend is the Passing Cloud flagship. Eponymously labelled after the proprietor winemaker, Graeme's Blend has consistently delivered a cornucopia of breathtaking Bendigo fruit every year since inaugural vintage 1980. The unirrigated Passing Clouds property produces meagre yields these days and grapes are called upon from outstanding vineyards between Bendigo and Heathcote. Parcels of Cabernet and Shiraz grown to eminent Bendigo sites are assembled around the backbone of estate grown fruit to create a complex, more powerful wine.

The essential Mornington Pinot Noir, by one of Australia's leading proponents of the variety and most eminent regional performers. Grapes are sourced from three estate leased properties at Red Hill and a number of superlative sites tended by good growers along the Peninsula. The bouquet offers an abundance of lifted blackcurrant, plum and spice. The palate is generous with cherry plum fruit flavours supported by soft fine grained tannins. The Paringa team work towards the ideal time of picking, when flavour development and ripeness are just right.

An accord of choice Chardonnay harvests from four estate managed vineyards within the Red Hill subregion of Mornington. Paringa has renewed its focus on Peninsula grown fruit and have earmarked an inventory of fruit from the finest sites. Delightfully fruit driven after a brisk vinification and timely bottling, its ripe stonefruit and mandarin nose is beautiful almond milk flavours and nutty barrel ferment characters. Fine, elegant and intense, all the hallmarks of Paringa Estate.

Paringa Estate has established an unassailable repute over the last twenty years as one of the leading small winery vineyards in the country, named Australian Winery of the Year by James Halliday. Paringa Shiraz won a total of six trophies including Best of Show at the 2006 Royal Sydney, sweeping the field with five Gold Medals and five Trophies, including the prestigious Best of Show and Best Shiraz at the 2009 Royal Sydney, as well as Best Shiraz Trophy Royal Melbourne. Vintage 2007 has claimed a total of five Gold Medals to date.

Within Paringa's superlative Mornington estate property, lie three precious blocks of vine, yielding unique harvests of the most extraordinary Shiraz. Each parcel is picked on the specific day determined by individual ripeness, to be separately vinified in a bespoke manner, aimed at preserving the individual character of terroir. Assembled into a wine of balance, power and restraint, Paringa articulates the cool climate compexity and fragrant cherry spice of Mornington, while offering the substantive structure and chocolate fruit richness of extra fine Shiraz.

Paringa is one of Victoria's leading estates, having claimed Royal Melbourne Most Successful Winery Trophy and earning impressive international acclaim for it's founder, the eminent Lindsay McCall. His style is defined by his passion for viticulture and devotion to the art of making nothing but the finest wines. Choice parcels of fruit, hand picked off the finest sites on Mornington Peninsula, are treated to the most exacting standards of vinification and judicious exposure to a selection of the most refined French oak.

Chardonnay is a wine that Mornington does exceedingly well, the cooling maritime breezes of Port Philip Bay encourage vines to yield fruit with complex, crisp and intense varietal flavours. Lindsay McCall is gifted at constructing the most auspicious efforts across a range of styles. Estate Chardonnay is vinified entirely from fruit grown to a half hectare of the choicest plantings grown to three estate managed vineyards at Red Hill. An effusive Mornington wine with a presence of savouryness and layers of fruit, to accompany richly cooked shellfish or escalope of veal.

Otway Estate are premium cool climate wines, vinified from harvests of outstanding quality fruit, fashioned for maximum flavour and generous length of palate. Established in the 1980s as Barongavale, an expansion of the original vineyards and further plantings were essential to satisfy the growing demand for the boutique estate's exceptional vintages. The closely husbanded vines are set against a backdrop of sartorial splendor in the western hinterland of Victorian Otways.

A rich assemblage of Cabernet Sauvignon, Merlot and Cabernet Frank from Yin Barun Vineyard, Merlot from the Gralaine property near Geelong and Petit Verdot from Colbinabbin Estate at Heathcote. Hanging Rock Wines know about the noble French varietals, the estate patriarch has received French Australian Chamber of Commerce Flair Award for fostering French Australian relations. Hanging Rock's young French team have treated this complex cepage of fruit to a highly stylized vinification that's aimed at the modern Australian palate.

The Oakridge vines emerge each morning from misty rolling mists which drift across the chilly terroirs of Coldstream. The finest blocks were established with a view to achieving low yielding harvests of the most superior quality fruit, destined in the finest vintages to be bottled as pure, single vineyard wines. An outstanding parcel of Chardonnay, picked off the superlative Drive Block at Funder & Diamond Vineyard, has been treated to the full extravagance of French Grand Cru techniques, big boned, opulent and textural, in uncannily Burgundian styling.

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.

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.

Harry Friend was raised on a dairy farm in Gippsland which is now home to the Narkoojee vineyard wineworks. He retired from his position as Lecturer in Civil Engineering at Victoria University to make good wine. Axel Friend worked the vineyard alongside his father and graduated from Sturt University where he studied Oenology. Lily Grace is vintaged from younger estate plantings, named after first grandchild, Lily Grace Friend. The kind of Chardonnay to match with rustic fare, fresh water fish, anything truffled or oven hot bread.

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.

From an organically farmed, biodynamically managed vineyard, a salient expression of western districts Victoria Pinot Noir, having claimed a succession of significant awards at the hotly contested, national competition of Boutique Wine Makers. All the requisite cherry complexity and fleshy richness, velvet tannins and pure pastoral charm of resplendent Pinot Noir, from a precious little vineyard within a tiny enclave, endowed by a truly remarkable microclime.

An artisanal emulation of the great white Bordeaux, grown along the left bank of Garonne around the illustrious appellation of Graves. Mostly Sauvignon Blanc, a fifth of Semillon et soupcon de Muscadelle, each row of vine picked just as the intensity in the grapes peaks. Luxuriously barrel fermented in seasoned French oak, treated to pressage sauvage for texture, lees stirring battonage and a year's maturation, fashioned for complexity in a tittilatingly dry style, for those who prefer their whites, savoury, salacious and structurally refined.

Completely oak barrel fermented Sauvignon Blanc, in the style of the fashionable Californians who coined the term Fumé Blanc while in search of the ultimate, titillatingly, dry white elixir. A firm press of grapes for textural sauvage and phenolic grip, is followed by vinification at higher temperatures on gross solids for complexity and charm. Deeply oyster shelled bouquet, brimming with smoky florals, calico and bouquet garni, its juicily drying palate, resolving on a finish of crystaline jube, wet pebbles and savouriness of grilled smoky nuts.

Exceptional Langtons Classification. The low yielding, unirrigated vines at Mount Mary Vineyard are planted to grey sandy clay loams over broken shale soils. The percentage of each varietal included into Quintet every year is determined largely by the vagaries of vintage, factors such as fruit set and quality of harvest. An extravagantly rich cepage of Cabernet and Merlot, Malbec, Verdot and Cabernet Franc, Quintet exhibits an uncanny balance which drinks beautifully, a slight alcohol lift on finish will see it through for many years to come.

Established 1971, Mount Mary is a single vineyard estate, one of the first to be planted during the resurgence of interest in Yarra Valley wines. John and Marli Middleton became obsessed with the great French growths after visits to Burgundy and Bordeaux. They resolved to find a very special Yarra Valley site with a view to emulating the statuesque French styles. The topical cépage of Grenache and Mourverdre, Cinsault and Shiraz, matured sixteen months in an eclectic mix of good French oak, a slightly more fruit forward, earlier drinking style of Mt Mary.

The opulence of oak barrel vinifications, a firm press of the ferments, lees stirring and extended term of age, Marli Russell is as voluptuous as you'll find Marsanne Roussanne. A bouquet that bursts from the glass, beautiful lychee perfumes, white peaches, pears and fresh lime, a more ish honeydew sweetness, exceptional drive by virtue of such juicy acidity and judicious phenolic texture. Offering layers of complexity and marvelous length, the intensity builds along the entire palate, long after Ms Marli has played and departed.