Featured in Matthew Jukes 100 Best Australian Wines, while also receiving a score of 97/100 from the Halliday Wine Companion. Briar Ridge's Single Vineyard wines are produced in very limited quantities from their unique 'Dairy Hill' vineyard block, only when vintage conditions have yielded the highest standard of fruit quality. This vintage displays pure Semillon fruit aromas of Kaffir lime leaf and lemongrass, a crisp refreshing palate of citrus fruits and subtle savoury thyme with a mouthcoating texture. Handpicked and sorted fruit was whole bunch pressed to a stainless steel tank. Cold settled for 12 hours before racking to a large format neutral oak cask for fermentation. Fermented at 18 degrees Celsius for 12 days with ambient yeasts and left on full yeast lees for 4 months before being stabilised and lightly filtered. No finings.

Handpicked fruit was crushed directly to the press with the stalks retained. Gently pressed directly to seasoned French oak puncheons. Ambient yeast fermentation at 22-24 degrees Celsius for 8 days. Left on yeast lees without sulphur for 4 months. Blended and lightly filtered prior to bottling. Made in the traditional style displaying aromatic notes of honeysuckle and orange blossom. The intensely flavoured palate shows ginger spice, Nashi pear and subtle nutty characters combined with a rich and textured mid-palate.

This Chardonnay is rich and opulent packed with notes of peach and melon. Subtle oak influence provides structure and spice notes with a natural nectarine like acidity adding a vibrant line. Each individual block was harvested once optimal ripeness was achieved then whole-bunch pressed off skins. This wine was fermented in 100% French oak (40% new) then once completed, left on lees for 10 months to build palate texture.

Planted in 1994 with the I10V1 clone, this clone is a slightly later ripening chardonnay clone, but renowned for developing concentrated flavour and retaining natural acidity. Handpicked and sorted fruit was whole bunch pressed to a stainless-steel tank. Cold settled for 12 hours before racking to 100% New French oak Puncheons taking most of the fruit solids for fermentation. Fermented at 23-25 degrees Celsius with ambient yeasts and left on full yeast lees for 15 months before being stabilised. No Finings or Filtration. Pure green apple and lime fruit aromas alongside concentrated lemon curd flavours building into a long persistent creamy textured finish. This wine will develop in the bottle in the medium term.

This single vineyard wine is produced in very limited quantities from our unique 'Dairy Hill' vineyard block, only when vintage conditions have yielded the highest standard of quality fruit. This wine reveals a lovely intense red fruit palate complemented by savoury and spice characters in classic Hunter Valley style. Matured in the finest French oak puncheons, this wine displays a well-structured and elegant finish with great length. The grapes were handpicked and destemmed through the chiller into tank at 12degC. After three days of cold soaking to enhance the colour and fruit characters, the must was inoculated using a specific yeast strain. Fermented for 10 days, the wine was then pressed off skins to French oak puncheons with approximately 20% new wood. The resulting wine went through malolactic fermentation and matured in barrel for 15 months. The resulting blend was assembled in tank before being fined and filtered into bottle.

Both the Pinot Noir and Syrah components of this wine were made with 100% whole bunches. The Pinot Noir received a couple of treatments, with one part being carbonic macerated, leaving bunches whole with no crushing. The other was gradually crushed by hand throughout the three week maceration to build greater structure and savoury elements in the wine. The Syrah was left whole with no crushing, allowing the vineyard’s natural restraint to be contain this expressive and aromatic winemaking technique.

This tiny parcel of Cabernet Sauvignon was planted in the late 1980’s, fifty metres to the south of the Bobar Chardonnay vines. Facing east and tucked hard into the base of the Christmas Hills, it is protected and hidden with a fertile ‘garden of Eden’ energy. The wines from these mature vines have an ease, balance and poise, possessing depth and intensity without weight or undue effort. The freshly harvested and uncrushed bunches of Cabernet Sauvignon were placed directly into small open fermenters for 3 weeks carbonic maceration. After pressing the ferments were allowed to finish in old oak casks before maturation during winter and spring. It was racked and bottled without the addition of sulphur dioxide in December 2021.

Kathleen's decision to make this wine resulted as a challenge from her husband to see if she could create a Russian River Valley wine with bright acidity, little or no tropical fruit flavors, and a creamy texture from malolactic fermentation without the cloying butteriness so often found in 100% MLF Chardonnays. Her chosen site was the lovely vineyard in the Laguna Ridge neighborhood of Sonoma County's Russian River Valley that has soils reminiscent of a moonscape. It has some of the whitest soil in the region; it is very sandy with broken down Goldridge soil. The result? A Chardonnay with a rich texture, a crisp finish and plenty of tart acidity.

Intentionally made, delicately crafted, this rosé has featured in the Washington Times, where David McIntyre called it "a wine that over its 18 vintages is consistently among the best rosés made in the United States." This wine is intentionally made in a Provence style using a Provencal yeast strain. All the fruit comes from the organically farmed Olivet Grange producing a beautiful, pale and exquisitely pink wine that is crisp and refreshing.

This 2019 vintage blend of Russian Valley Pinot Noir is from three of the most highly regarded vineyards in the area: Olivet Grange Vineyard Estate, Pratt Vine Hill, and Pratt Sexton Road Ranch. Beginning with the Inman's estate property OGV located in the Santa Rosa Plain, the fruit lends its signature minerality and backbone of acidity to the blend. Delicate raspberry comes from the Pratt Vine Hill property that boasts Goldridge Soils with excellent drainage and heritage clones from Burgundy. Lastly, grippy tannin and bold fruit shine through the mid palate from the Pratt Sexton Road Ranch, which has a higher elevation being located in the Sebastopol Hills. There is no finer wine to get a unique expression of the Russian River.

The MCB is a blend of Merlot, Cabernet Sauvignon and Barbera, all 100% estate grown on the Grove Estate vineyard in Young. It offers bright berry flavours and herbaceous notes of merlot and cabernet with the sweet aroma of barbera and fine cabernet and merlot tannins. This wine has been made to a style to suit all wine palates and is ready to drink now.

This is a 50/50 blend of Nebbiolo and Shiraz made in the difficult year of 2020. The two previous years were in drought but the fires of 2020 topped it off with only a fraction of normal crop, but undaunted, this well-balanced wine was born. The fresh strawberry flavours of the Nebbiolo blend perfectly with the soft peppery chocolate flavour of our finest Hilltops Shiraz.

This rare wine from The Kingsvale Vineyard, retains its freshness, with delicious, sweet fruity flavour. Oak and fruit tannins give structure and dry out the finish. The 2013 vintage was extremely dry and so only a small vintage was produced making it a rich, full-bodied shiraz.

The rich red soil on which this vineyard is planted helps produce a magnificent dry land Cabernet. The wine delivers a beautiful cabernet fragrance with lovely red berry flavours and assertive tannins.

From the premium Cabernet site on their block in the Hilltops, this is the original parcel of land purchased by the founding members of Grove Estate. The site continues to produce premium Cabernet Sauvignon that is distinctly Australian yet uniquely Hilltops.