James Halliday – P58 clone planted by the Farr and Weir families in ’79. Whole-bunch pressed, cold-settled, fermented and matured for 9 months in French oak (75% new), minimal batonnage and partial mlf. The most striking of all the Clyde Park Chardonnays. The intensity of the fruit has managed to make light work of the new oak without any fuss, leaving the purity and elegance of the white peach fruit to occupy centre stage with only a whisper of grapefruit in the natural acidity. Made by Matt Holmes.

James Halliday – Hand-picked, whole-bunch pressed to French puncheons and hogsheads (25% new), minimal stirring, a small amount of mlf, remained on lees for 9 months with little intervention. There's no question that the depth and richness of the fruit is akin to that of Beechworth, not Yarra Valley, and even less the Mornington Peninsula. It's a wine that marches to the tune of its big bass drum. Made by Robin Brockett.

James Halliday – P58 clone planted '95, whole-bunch pressed for full solids wild ferment in French oak (60% new), matured for 10 months. A very complex struck match bouquet, the palate leaving 10-15 seconds to throw its irresistible power that has a whole grapefruit crushed into a health juice. This is highly polarising, more Burgundian that Australian. Made by Ray Nadeson.

James Halliday –

James Halliday –

James Halliday –

James Halliday – Primarily made with estate pinot noir. Lightly pressed to both tank and barrel, matured for 3 months. Strawberries and a whisk of cream make the difficult appear to be oh so easy. A great summer's day drink. Made by Robin Brockett.

James Halliday – "A blend of estate and purchased fruit from the Moorabool Valley, extracted gently with a smidgeon of whole bunch and a swab of new oak (10% respectively). The result, a sassy pinot with chinotto, rhubarb, cardamon and maraschino cherry notes clattering along a gentle weave of tannin." - Ned Goodwin MW (Halliday Wine Companion)