Few regions in the world can boast the same consistent quality found the Yarra, with renowned varietals including Chardonnay, Pinot Noir, Cabernet Sauvignon and – Australia’s best-kept secret – the Yarra Valley Shiraz.
And with plenty of emerging varietal wines gaining popularity and prestige, there’s something for everyone in the Yarra Valley.
Discover the huge range of varietals that call the Valley home. From classic cool-climate Chardonnays and Pinots to lesser known Italian and Spanish varietals, natural wines and moreish blends, our Spectrum mixed six gives you a taste of the rainbow.
Each pack contains six red, white, rose and sparkling wines from six different smaller wineries, with the selection changing on seasonality and availability.
* note that images are indicative and not all wines pictured will be included in the packs.
Our special selection for this week
Established in 1985 upon the red, rich soils of the Upper Yarra Valley, Whispering Hills Vineyard is a family-run winery that has been producing elegant cool, climate wines for over twenty vintages.
The Lyons family's wines reflect the vineyard site where they are grown and convey each individual grape's sense of place. The limited lots of 1-6 barrels per variety make it possible for the family to create fresh and exciting new wines that intrigue even the most seasoned wine drinker.
Whispering Hills is renowned for its exceptional sparkling wines in particular, as well as its cool-climate Syrahs.
Red wine brings images of a night in - with a warm fire, a big, hearty meal, and drinking a wine that warms you from the inside. It equals winter, essentially.
But it some reds actually make for perfect drinking in the summer.
The first go-to for a summer red is the popular pinot noir.
ORIGIN OF VARIETAL
Sweet cherry, earthy aromas delight the nose. On the palate subtle fruit sweetness and spice, beautiful savoury oak integration, with subtle acidity on the finish.
Following the traditional Burgundy style, 10% whole bunch fruit is gently crushed in open tanks. Cold maceration followed by frequent plunging of the cap by hand aids in extracting a rich colour during fermentation. Aged for 12 months in 30% new French oak barrels. To enjoy now and over the next 5-8 years.