Yarra Yering Vineyards. 4 Briarty Road Gruyere Victoria Australia 3770.
Tel: + 61 (3) 5964 9267 Fax: + 61 (3) 5964 9239 | Email: firstname.lastname@example.org | ABN :89 137 514 222
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All pen and ink drawings copyright Julie Jame
Wines On Tasting At Cellar Door December 2013
2012 DRY WHITE NO. 1
1969 plantings of Semillon supplemented by 20-year old vines planted above Underhill. Basket pressing, skin contact and 100% malolactic fermentation. A real fruit salad of aromas and quite an intriguing wine. Crisp red apple, tangy pineapple and luscious peach fruit flavours. Some maturation in old oak barrel adding texture, weight and structure. Made for short term cellaring this wine should be enjoyed in its youth.
Made from 1969 plantings, some of the oldest in Australia. Basket pressing, skin contact and 100% malolactic fermentation. Aged in 100% French oak (40% new) for 19 months. The nose is multilayered with white nectarine flesh, oyster shell flint and a little grilled nut toastiness. The palate has all of those characteristics and more. A little creaminess from malolactic fermentation lending weight and texture while fresh citrus acidity gives this wine vibrancy and drive. Cellar worthy as history has shown but absolutely delicious now.
2012 PINOT NOIR
Fruit for this wine was sourced from mixed random plantings of 4 clones from 1 block comprising 3 different vine ages: 1969, 1981 (close-planted) & 1984. The 1969 plantings are some of the oldest Pinot Noir vines in the whole country. Aged for 20 months in 100% French oak (50% new). A melange of red, blue and black cherry fruits with some brambly forest floor and savoury spices, the palate is layered with these sweet fruit and spice flavours with structure from oak maturation lending a firm tannin backbone that will support this wine through years of cellaring.
100% Shiraz sourced exclusively from the 1973 planted 8 acre block of Shiraz at the western extremity of Yarra Yering. Heavier clay based soils and a slightly west facing aspect produces wine with darker fruits and spice, chewier tannins and more savoury undertones than the No.2. Aged for 21 months in 100% French oak (50% new).
2006 DRY RED NO. 2
98% Shiraz, 1.5% Viognier 0.5% Marsanne (co-fermented), the Shiraz from the 1995-2000-planted battle blocks (Blenheim, Waterloo, Salamanca & Corunna) with 20% sourced from old vine 1969-planted Shiraz, amongst oldest in the Yarra Valley. Aged for 21 months in 100% French oak (50% new).
2009 DRY RED NO. 1
Classic Bordeaux style. Aged for 21 months in 100% new French oak, 65% Cabernet Sauvignon, 15% Malbec, 15% Merlot, 5% Petit Verdot – all fermented separately & assembled later All planted in 1969.
Agincourt consists of a 1995 planting of 70% Cabernet Sauvignon paired with 30% 1990-planted Merlot. The Agincourt block is most easterly part of the vineyard looking north/north-east so has one of the most sheltered sites. Aged for 21 months in 100% French oak (70% new).
2012 DRY RED NO. 3
Made from our 1990 plantings of the classic Portuguese grape varieties Touriga Naçional, Tinta Cão, Tinta Roriz, Tinta Amarela, Alvarelhão & Sousão. Aged for 18 months in pre-used 500 litre French oak puncheons. 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. Try this wine with dark chocolate for a simple dessert.
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.