It's May, so it's the Pinot Party dozen again. Yes, we may sound like a broken record but that is often one of the toughest packs to put together, with prices for great pinot at a great price getting harder and harder to find. That means of course that we aren't just putting any old plonk here that's light, red and called pinot; we have gone to great lengths to make sure everything in this pack is on point.

Famous for its temperamental and finicky nature it can be a right royal pain in the butt but when grown in the right spots and with the right care from the right people it makes one of the most alluring and beguiling wines on the planet - something all you pinot-philes already know and love.

This year's pack features a few perennial favourites that punters will recognise, along with some new treats we have discovered on the way. Of course, that means a ton of Victorian pinot from Gippsland to Geelong, and classic hot spots like the Yarra Valley and Mornington Peninsula. There is some cracking gear from Tassie and the Adelaide Hills while our French and kiwi friends have added a little international flair to this otherwise home-grown pack.

Very bright, full purple-red colour; a bouquet of stemmy whole-bunch aroma, sarsaparilla and root vegetables, the same flavours evident in the mouth, where the tannins are fine and sappy, with a gentle grip and the overall impression is very Beaujolais-like. Very attractive and aromatic style of pinot. HUON HOOKE, The Real Review

This is a good wine to drink. Juicy fruit of the strawberry-and-cherry persuasion comes infused with roasted nut, curry leaf, undergrowth, blood orange and earth notes. It’s juicy of fruit but dry of tannin, and while it’s noticeably complex it’s not in-your-face about it. You’d be happy drinking this. It’s a good pinot. CAMPBELL MATTINSON, The Wine Front

We wholeheartedly agree, Campbell. Its a cracking little pinot and given its from Tassie its punching way above its weight in the value stakes. Certainly got a bit of that Tassie grunt we like but plenty of fruit to back all up and lots of freshness too keeping if firm and fresh.

The crew at Springvale know what they are doing and we are generally impressed but the quality they turn out. This pinot is no exception. 

I like this style of pinot. Built for drinkin' not thinkin' and one which will take a chill in the fridge should the mercury dictate such an action. Red apple, redcurrant, raspberry and red cherry with an expression of orange peel oil, just like you see in those fancy cocktail bars. Some nice spice, dried herbs, lily and leaf litter, too, finishing spacious and in an sapid, easy-drinking style. DAVE BROOKES, Halliday Wine Companion

Bright cherry red in the glass. Pretty aromas of cherry, strawberries and cream confectionery, sweet spice and dried flowers. Soft, juicy, round and easy drinking. There's plenty of jubey red fruits, along with lively acidity and firm, textured tannins. Straightforward, enjoyable drinking. AARON BRASHER, The Real Review 

SPECIAL VALUE. A four-vineyard, six-clone blend; 20% wholes bunches, 15% new oak. A bright crimson red. A lifted bouquet redolent of summer red fruits, poached rhubarb, rose bush and white pepper. The energetic palate is light to medium bodied with the wine's fine-grained tannins and bright acidity making for a delicious and refreshing mouthful. Good, nay, great now and over the next 3–4 years. (95) PHILIP RICH, Wine Companion

Gosh this is an attractive wine. So many violets and indeed so redolent generally of a garden in bloom. Blue and red berried fruit flavours come melted with potpourri, sweet spice, leaf matter and twigs. Fruit and florals are the drivers but then the extras are tucked within. Mint and blood orange characters are here too, along with a decent crack of tannin. This is obviously meant to be consumed in its youth but even so, a quick double-decant does it a world of good. There’s fabulous drinking to be had here. CAMPBELL MATTINSON, Wine Front

Mulline Wines is the project of Ben Mullen and Ben Hine, crafting small-batch, site-focused wines from Geelong’s cool-climate vineyards. With a hands-off approach and a focus on Pinot Noir and Chardonnay, Mulline delivers vibrant, elegant wines that capture the purity and character of the region.

The philosophy is all about precision, freshness, and purity. Mulline sources fruit from carefully selected vineyards, many of which are farmed sustainably or organically, and crafts wines with a light touch.

I know we have said it before but honestly, how do the McIntyres do this wine for this kind of money? It always impresses and considering this is all hand-harvested, wild yeast fermented, and spends time in top-notch French oak you just have to smile with a glass in front of you.

There is always a generosity here and 2024 has embraced that vibe  but added a little sappy detail to elevate the stakes a little more.. A touch of wild cherry and raspberry fruit, that amaro and citrus twang you often see and a sprinkle of sweet spice and whole black pepper that entices you in. It's plump through the middle with succulent fruit that zips along a fine line of tannins that bind all the fruit together beautifully. 

It's soft and supple with plenty of Joie-de-vie while delivering a serious edge that most producers in the Mornigton must be pretty jealous about.

WINE REVIEW / TASTING NOTE

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Xavier Goodridge is part of the new wave of progressive, low-intervention winemakers in Australia, known for crafting pure, vibrant, and honest wines. Based in Victoria, Xavier previously worked alongside Patrick Sullivan, a leading figure in the modern Australian wine movement and one of Gippsland's burgeoning wine scene's ambassador. Xavier has developed a similarly thoughtful and sustainable approach to farming and winemaking and you can see that in the purity and expressive nature of all his wines.

Xavier's philosophy is built around organic and biodynamic viticulture, focusing on minimal inputs in both vineyard and winery. He believes that great wine is made in the vineyard, not manipulated in the cellar. The result? Wines that are alive, expressive, and transparent to place.

The Pa Pa Pinot Noir is one of Xavier's signature wines and a brilliant reflection of his hands-off, terroir-driven style from Gippsland. The fruit is Handpicked , fermented naturally with indigenous yeasts and partial whole bunch fermentation to bring perfume and spice. This has wonderful aromatic intensity flowing from the glass with heady perfume and a wonderful floral note. It's juicy, showing off a lively core of red cherries, cranberries, and wild strawberries, with hints of savoury spice, dried herbs, and a subtle earthiness underneath. It's on the light side of medium-bodied, incredibly bright and energetic, but with enough depth to keep it interesting. The tannins are soft and silky, and the finish is lifted and refreshing. This is a seriously drinkable Pinot Noir - joyful, pure, and super expressive.

SPECIAL VALUE - Hand picked from a single block of 777 from the Napoleone vineyard. Some whole bunches. A light, bright garnet. An instantly appealing bouquet of fresh summer berries, a little briar, white pepper and light rose petal scents. This delivers on the light- to medium-bodied palate, too. Bright, crunchy tannins round out a very well-priced wine that'll be even better 6–12 months from now. PHILIP RICH, Halliday Wine Companion 

Located in the heart of the Yarra Valley in the sub region of Gruyere, Martingale is a first-generation family run vineyard. Focusing predominantly on Pinot Noir, Chardonnay and Syrah from their 40-acre property of which 20 acres is under vine.

This new entry level Pinot is about as good as you'll see coming out of the Valley for this price. Generous and packed with varietal flavour, it has a great mouthfeel and bursts with juicy cherry, red plum and subtle spice. PWS

Founded on the idea of crafting outstanding wines from the world's best regions, Handpicked Wines carefully owns or partners with vineyards across Australia and beyond - from the cool reaches of Mornington Peninsula and Tasmania to iconic international regions like Barolo and Marlborough.

Their winemaking philosophy is all about site expression, sustainable farming, and detailed winemaking that best expresses the character of each of their wines origins. With a portfolio that spans everyday drinking wines to rare, single vineyard bottlings. This wine falls into their regional range and is a selection of declassified fruit off their single vineyard expressions, contract growers and managed sites.

It's a stellar little drop leaning into the autumnal and filigree nature of Yarra pinot but with a little more cushion and flesh that makes it so appealing. Red currant, a touch of wild strawberry and some forest fruit mix leap out of the glass with white pepper spice and touch of clove warmly greet you. Its mid-weight in style with some lovely, superfine tannins that etch the surface of the glossy fruit. There is just a kiss light toasty oak but you could barely tell while it subtly frames the pure fruits. Another pinot where you have to ask how do they make it for the money?

From Kuitpo in the Adelaide Hills. Lots of ripe cherry scents, a touch of medicinal cherry in there too, a flicker of game meat aromas, black pepper dashed over it all with a whiff of clove. Sloshy and appealing in the texture department, quite a decent feel of concentration, an almost creaminess, ripe cherry flavours flecked with nougat, cinnamon spice, a splash of white chocolate-orange. Easy-drinking style, with plenty of pinosity on hand. MIKE BENNIE, The Wine Front 

XO Wine Co is a boutique, contemporary producer based in Adelaide Hills, South Australia, known for making small-batch, minimal-intervention wines that celebrate both site and season. Founded by Damon Koerner and Jono Koerner (yes, the same talented family behind Koerner Wines in Clare Valley), XO Wine Co focuses on expressive, fresh, and vibrant wines made with a deep respect for nature and terroir.

With The Hills cooler climate, diverse soils, and varied altitudes it's the perfect backdrop for their style crafting bright-fruited, textural, and beautifully balanced, often with a playful, wines with a modern edge that still respects traditional craftsmanship.

The name 'The Pass' tells a great story. It's named after the highway linking Marlborough's key wine regions - the Awatere and Wairau Valleys. Once just a rough bridle track cutting through brown mountains, green forests, and rows of vineyards, today it's still one of the most scenic drives in New Zealand and while Marlborough is more famous for its white it produces some cracking pinot that is plush, generous and rammed with flavour. 

Crafted by Stu Marfell and the Foley Wines team the secret to the it's character lies in the blend of two Marlborough sub-regions which Stu Marfell knows well - he grew up not far from the vineyards that supply fruit for The Pass. 

Redcurrant, raspberry, and cherry flavours to the fore, wrapped in a gentle layer of sweet spice and ground pepper. This is a wine of pillowy red fruit, elegance, its fine, silky tannins carry the plush fruit to a long and lush close. Great stuff capturing all the generosity of pinot from Marlborough while balancing freshness and energy too. 

The P & V wines are from our friend and Burgundy madman Nicolas Potel. These are the wines that epitomise the term vin-de-soif. These are absolutely gluggable, definitely chillable and straight-up delicious fair from the southern reached of France where Nicolas, via is network of winemaking legends sources fruit from top growers.

Dried cranberries and spiced black and red cherries on the nose are tempered by faint notes of earth. Its cushioned core offers just the right amount of flesh for a mid-weight style, a spine of savoury tannins corrals the flow of fruit nicely. Its pinot DNA is on full show here as details are threaded throughout its delivery. Signs off with a fine tail of silty tannins. GABRIELLE POY