Who We Are
Hillcrest Vineyard sits quietly in the upper reaches of the Yarra Valley, where our vines have been dry grown since they were first planted in the early 1970s.
With over 50 years of history, the vineyard is a living record of the seasons and a site that rewards patience, precision, and restraint.
Authentic, estate grown, Upper Yarra Valley wines - crafted not made.
Our store
Vineyard & Winemaking
We have five small and distinctive blocks of Pinot Noir, all Clone MV6, but varying in vine age (planted 2001, 2003, 1995 and 1971), aspect, row direction and general microclimate.
All blocks are harvested by hand and handled separately throughout the winemaking process. Fruit is chilled overnight before gentle de-stemming to small open fermenters, with a portion of whole-bunch and stem inclusion when appropriate. Fruit is cold soaked for 24 hours before fermentation commences (combination of wild and selected yeasts). Ferment management is also gentle, with a combination of twice daily punch-downs or pump-overs for optimal tannin extraction. Wine is on skins for a total of 8-10 days before gentle pressing to 300 or 500 litre french oak vessels (25% new) for completion of alcoholic and malolactic fermentation, and approximately 10 months maturation. Barrels are selected for their fresh Village style or more complex Premium intensity, just prior to blending and bottling.
Vintage Conditions
2024 was a challenging, but very rewarding vintage, producing wines with great intensity of flavour, colour and complexity, and acid freshness and palate length.
A very wet Spring, followed by one of the wettest Decembers on record, then a magnificently mild and dry ripening season lead to a slightly early harvest with fully ripe flavours.
Endorsements & Reviews
The Real Review - Aaron Brasher - 95/100 - Gold Medal Recommended - TOP RANK
‘Cherry red in the glass, bright and lively. Complex and lifted aromas of red fruits, briar, underbrush, dried herb, sap, Asian spice and a lick of menthol. Textured, mouth-filling, fleshy and red fruited. Long and layered, with lovely purity and drive. The tannins are shapely and supple and the acidity has ping, snap and lovely presence.’
Halliday Wine Companion - Phillip Rich - 93 points
‘A bright, medium garnet. The bouquet is a touch forward, with aromas of poached strawberries, dried roses and some forest floor notes that emerge as it sits in the glass. Nicely balanced on the medium-bodied, mouth-filling and finely structured palate. Good to drink now and over the medium term.’
FREE shipping for orders over $225.00
Vineyard & Winemaking
We have two very small blocks of Cabernet Sauvignon and one of Merlot, planted in 1971 and 2001.
All blocks are harvested by hand, but handled together as a ‘field blend’ when the fruit reaches the winery - the blend is typically 85% Cabernet Sauvignon and 15% Merlot.
Fruit is chilled overnight before gentle de-stemming to one or two small open fermenters. Fruit is cold soaked for 24 hours before fermentation commences (combination of wild and selected yeasts). Ferment management is also gentle, with a combination of twice daily punch-downs or pump-overs for optimal tannin extraction. Wine is on skins for a total of 14 days before gentle pressing to 300 or 500 litre french oak vessels (25% new) for completion of alcoholic and malolactic fermentation, and approximately 14 months maturation.
Vintage Conditions
2023 was a challenging vintage, with a cool and very wet Spring resulting in very high disease pressure and low yields due to poor flowering conditions. Summer was warm and dry, with very cool nights, allowing for very slow ripening and one of the latest vintages in recent times. We were very lucky to ripen these late varieties before the onset of Autumn rain.
Wines are particularly elegant, expressive and concentrated with elevated perfume and finesse.
Endorsements & Reviews
Halliday Wine Companion - Philip Rich - 95+/100
‘…A medium, bright ruby red. Subtle aromas of perfectly ripened cherries, red plum, dried roses and a little cedar from the oak, which is already perfectly integrated. The palate is vibrant and elegant and the tannins silky and finessed. A lovely, medium-weighted red to drink now and over the next decade at least.’
FREE shipping for orders over $225.00
Vineyard & Winemaking
We have four small and distinctive blocks of Chardonnay, all Clone p58, but varying in vine age (planted 2001, 2003 and 1971), aspect, row direction and general microclimate.
All blocks are harvested by hand and handled separately throughout the winemaking process. Fruit is chilled overnight before gentle whole-bunch pressing to tank for 24 hours settling. Juice and some ‘fluffy’ lees are transferred to 300 or 500 litre french oak vessels (25% new) for fermentation and approximately 10 months maturation. Natural malolactic fermentation is encouraged only in the coolest years. Barrels are selected for their fresh Village style or more complex Premium intensity, just prior to blending and bottling.
Vintage Conditions
2024 was a challenging, but very rewarding vintage, producing wines with great intensity of flavour, colour and complexity, and acid freshness and palate length.
A very wet Spring, followed by one of the wettest Decembers on record, then a magnificently mild and dry ripening season lead to a slightly early harvest with fully ripe flavours.
Endorsements & Reviews
The Real Review - Aaron Brasher - 95/100 - Gold Medal Recommended - TOP RANK
‘Bright in the glass, mid-straw and vibrant. Complex aromas of grilled nuts, nougat, poached white stone-fruit, white flowers and a touch of vanilla. Long, layerd and with plenty of complexity. There’s a lovely core of fruit, all matched up rather seamlessly with some classy oak and pithy, shapely acidity.’
FREE shipping for orders over $225.00
Contact us
Have a question about pairings, availability, or your order? Our team is here to help—reach out today and we’ll get back to you.
Visit Us: by appointment only.
