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Friday 8th May, 2015

Wines on Tasting at Cellar Door May 2015

2013 DRY WHITE No 1 $86.00
Vineyard: 20 year old dry grown vineyard.
Variety: A white blend of 90% Semillon and 10% Chardonnay.
Winemaking: Hand harvested and crushed to encourage skin contact to lend flavour and texture to the palate. Basket pressed with minimal settling time before transferring to old used French oak barriques for primary fermentation followed by malolactic fermentation and 11 months maturation.
Wine: A fruit salad of aromas: crisp red apple, tangy pineapple and luscious peach. The palate dominated by lemon citrus zest and fleshed out with the weight of stonefruit and custard apple. A textural wine with weight and length driven by an acid tang that would stand up to a variety of food pairings.
Cellaring: Has sufficient generosity and texture to be approachable as a young wine but will reward careful cellaring for 15+ years. 12.5% ALC

2013 CHARDONNAY $86.00
Vineyard: Fruit is from original 1969 plantings, some of the oldest in Australia.
Variety: Chardonnay.
Winemaking: The grapes were hand-picked in the cool of the morning and delivered direct to the winery. Most of the bunches were crushed without destemming then tipped directly into our basket press. The wine was aged for 11 months in French oak barriques (30% new), 100% malolactic fermentation contributed to softness and roundness without compromising natural acidity & structure.
Wine: A highly individual style reflecting its single vineyard origin, faithfully representing the warm 2013 growing season. Intense fruit power of stonefruit and fig carried by bright citrus undertones. Some ginger cream spice and texture from the oak barrel influence. A fresh line of acidity drives through the length of the palate, lifting and prolonging the fruit flavour.
Cellaring: Has sufficient generosity and texture to be approachable as a young wine but will reward careful cellaring for 15+ years. 13.0% ALC

2013 PINOT NOIR $92.00
Vineyard: Fruit for this wine is sourced exclusively from one block on our estate. A mixed planting of 4 clones was undertaken in 1969, then repeated in 1981 this time being close planted and again in 1984.
Variety: Pinot noir.
Winemaking: The hand-picked fruit was destemmed and partially crushed directly to our half--tonne open fermenters. Stalks were added back to one-quarter of the fermenters to contribute subtle structure, complexity and aroma. Aged for 18 months in French oak casks, 40% new with the balance 2 year old.
Wine: Fresh, lifted, complex nose of black cherry, aniseed, hay and cloves with a subtle earthy bouquet. A medium-bodied yet powerful style featuring a rich, velvety palate layered with earthy, savoury complexity. Elegance combines with concentration, showing the characteristic of this individual site and featuring crisp linear acidity, pert tannins, juicy nectarine kernel flavour and driving length.
Cellaring: Will continue to evolve for 15+ years under suitable cellaring conditions. 13% ALC

2013 DRY RED NO. 3 $86.00
Vineyard: 1990 planting of classic Portuguese grape varieties on a rocky terraced hillside.
Variety: 44% Touriga Naçional, 31% Tinta Cão, 10% Tinta Roriz, 8% Tinta Amarela, 6% Alvarelhão & 1% Sousão
Winemaking: Hand harvested, the grapes are destemmed to open fermenters as a ‘field blend’ and foot stomped twice daily as in Portugal. Maturation for 18 months in a pre-used 300 litre French oak hogsheads.
Wine: Fruit forward and a little rustic this wine has plums, blueberries, blackberry and some cigar box spices. Brightness of acidity on the palate lends freshness and fine tannins add support for the dominant fruit flavours interlaced with some meaty undertones.
Cellaring: Drinking beautifully at present and will continue to evolve for up to 8 years under suitable cellaring conditions. 13 % ALC

2013 UNDERHILL SHIRAZ $92.00
Vineyard: 1973 planted 8 acre block of Shiraz at the western extremity of Yarra Yering.
Variety: Shiraz.
Winemaking: Hand harvested and destemmed with no crushing to retain whole berries, directly to the half-tonne open-fermenters. High use of stalk baskets to increase stalk tannins, structure and interest. Basket pressed and aged for 18 months in French oak (30% new).
Wine: New world cool climate Shiraz starts here. Heady plum fruits and pretty violet aromatics interlaced with liquorice spice and hint of cracked pepper. Blood plums and cigar oak with a violet floral lift from the inclusion of stalk during fermentation.
Cellaring: Drinking beautifully at present but this vineyard has a proven pedigree and track record thus it will continue to evolve for a further 20+ years under suitable cellaring conditions. 13.5 % ALC

2013 DRY RED NO. 2 $92.00
Vineyard: The Shiraz and Marsanne established in 1969, plus additional Shiraz, Mataro & Viognier drawn from vines planted from 1984 to 1995; all unirrigated.
Variety: 96% Shiraz, 2% Mataro, 1% Viognier, 1% Marsanne
Winemaking: Fruit was hand-picked, destemmed and partially crushed directly to the half-tonne open-fermenters. Stalks were added back to two-thirds of the fermenters in order to contribute structure and aroma. Aged for 21 months in 100% French oak barriques, 50% new, 50% 2 years old.
Wine: This wine exudes intense perfume, red fruits, floral notes and spice. The addition of Mataro and co-fermentation with white grapes Viognier and Marsanne intensify the Shiraz character while providing complexity, richness and generosity.
Cellaring: Drinking beautifully at present but this vineyard has a proven track record thus it will continue to evolve for a further 20+ years under suitable cellaring conditions. 13.5 % ALC

2013 DRY RED NO. 1 $92.00
Vineyard: Fruit was sourced from the original 1969 plantings.
Variety: 70% Cabernet Sauvignon, 15% Merlot, 10% Malbec & 5% Petit Verdot.
Winemaking: The fruit was destemmed and partially crushed directly to the half-tonne open-fermenters. Stalks were added back to about 40% of the fermenters to contribute subtle influence on structure and aroma. Aged for 20 months in 100% new French oak barriques.
Wine: Stylish, lifted nose settling into itself after a few years in bottle. Shows signature blackberry, aniseed, sarsaparilla, marzipan and cassis with hints of bergamot and varietal herbal tones. Juicy acidity, characteristic of this vineyard, underlays soft expansive fruit and fine dusty tannins. In true Yarra Yering tradition, it combines power with poise, concentration with finesse. This is a wine for the long haul that will reward patience with abundance.
Cellaring: Drinking beautifully at present but this vineyard has a proven pedigree and track record thus it will continue to evolve for a further 25+ years under suitable cellaring conditions. 13.5 % ALC

2012 AGINCOURT $86.00
Vineyard: Agincourt Cabernet Sauvignon planted in 1995, Malbec planted in 1990.
Variety: 69% Cabernet Sauvignon, 31% Malbec
Winemaking: Hand harvested, crushed and destemmed into half-tonne fermenters. Hand plunged twice daily with some extended time on skins to soften the Cabernet tannins. Basket pressing and malolactic fermentation in French Bordeaux shaped barrels for 20 months.
Wine: The Agincourt block is most easterly part of the vineyard looking north/north-east so has one of the most sheltered sites. The classic varietal blue fruits, cassis and leafy herbal notes with a twist of jalapenos add intrigue. The Malbec playing its part with inky robust fruit and ample tannins.

2006 POTSORTS $80.00
Made in appreciation of the styles of the Douro, this fortified wine utilises the same 6 varietals used in the No. 3. 38% Touriga Naçional, 38% Tinta Cão, 8% Tinta Amarela, 4 % Alvarelhão & 4% Sousão. Aged for 21 months in an ex-cognac 500 litre puncheon. Fortified with Brandy spirit. 23.0% ALC