Yarra Yering is one of the oldest and most beautiful vineyards in the Yarra Valley consisting of 70 hectares of vines located at the foot of the Warramate Hills. Established in 1969 by horticultural visionary Dr Bailey Carrodus, the 1973 vintage saw the production of the first vintage of Dry Red Wines Nos 1 & 2, now iconic Australian expressions of Bordeaux and Rhône blends.
Current winemaker Sarah Crowe, who in 2017 was named Winemaker of the Year by James Halliday, continues to honour and respect the original vineyards, endeavouring to make the best wines possible. She continues in Dr Carrodus’s quest for elegance and sophistication while ensuring purity of fruit expression, as custodian of the Yarra Yering legacy.
Yarra Yering follows the principle that great wine is made in the vineyard. The seventy hectares of vines are grown without irrigation on a northerly slope at the foot of the Warramate hills. Good drainage, all day exposure to the sun, and enough elevation from the valley floor to avoid the spring frosts produces wines that are inherently balanced, precise and elegant.
Fruit was sourced from the original 1969 plantings on the estate, all established on own roots & unirrigated. 70% Cabernet Sauvignon, 15% Merlot, 10% Malbec & 5% Petit Verdot
All fruit at Yarra Yering is hand-picked and delivered direct to the winery. The fruit was destemmed & partially crushed directly to the traditional Yarra Yering ‘tea chest’ 0.5-tonne open-fermenters. Stalks were added back to about 40% of the fermenters to contribute subtle influence on structure and aroma. Fermentation initiated naturally and was supplemented with a select cultured yeast strain part-way through to ensure completion. One-third of the selected ferments were pressed after 5 days to complete fermentation in French oak barrels. The balance were allowed to macerate for varying amounts of time post-fermentation (maximum 3 weeks) to draw additional tannin and structure from extended skin contact. The resultant blend was aged for 20 months in 100% new French oak barriques. Medium-toast is favoured for these fire-bent barrels, with toasted heads featuring stylistically. Bottled via gravity without filtration.
Stylish, lifted nose settling into itself after a few years in bottle. Shows signature blackberry, aniseed, sarsaparilla, marzipan & cassis with hints of bergamot & varietal herbal tones.