24 Apr 2018 Annual Release Weekend
On the weekend of May 5th and 6th 2018 we will be releasing our vintage 2016 wines, all made by James Halliday Winemaker of the Year, Sarah Crowe.
We invite you to join us in the winery as we open all the 2016 wines for you to taste, discuss and enjoy. Caroline Gray from ‘A Bit Of Jam & Pickle’ will also be joining us and will be making her famous home made toasties for purchase on the day.
Saturday 5th May, 2018
Sunday 6th May, 2018
Medallion Members only VIP session 10am – 12pm
General admission 12pm – 5pm (including Medallion Members)
Wines on tasting
For more information or to purchase any of the below new release 2016 wines, simply visit our online store.
- 2016 Dry White Wine No 1
- 2016 Chardonnay
- 2016 Carrodus Viognier
- 2016 Pinot Noir
- 2017 Light Dry Red Wine
- 2016 Dry Red Wine No. 3
- 2016 Underhill Shiraz
- 2016 Dry Red Wine No. 2
- 2016 Carrodus Shiraz
- 2016 Malbec
- 2016 Agincourt Cabernet Malbec
- 2016 Dry Red Wine No. 1
- 2016 Carrodus Cabernet Sauvignon
Varietals: 78% Semillon and 22% Chardonnay. A Bordeaux inspired white blend.
Vines: Fruit for this wine was sourced exclusively from a 25 year old dry grown block south of Underhill Vineyard, slightly higher in elevation.
Aroma & Bouquet: Some beeswax complexity and preserved lemon peel lift. Red apple skin and creamy white peach.
Palate: Crunchy red apple freshness and delicious passionfruit tropical fruits. The small amount of skin contact gives a textural wine and encourages structure through tannins. The length is dominated by the Semillon and driven by a bright acid tang that would stand up to a variety of food pairings.
Winemaking: Hand harvested and crushed with some skin contact for flavour and texture. Gently pressed before juice transferred for fermentation in old oak barrels for some weight.
Cellaring: Has sufficient generosity & texture to be approachable as a young wine but will reward careful cellaring for up to 10 years. 13.0% alc
Varietals: 100% Chardonnay
Vines: Fruit for this wine was sourced exclusively from two individual blocks on our estate. These unirrigated vines, planted in 1969, are amongst the oldest Chardonnay in the Yarra Valley.
Aroma & Bouquet: Bright & complex nose of blossom, stonefruit, candied figs & lemongrass with subtle oak background.
Palate: Generous stonefruit flavours give fruit weight to the palate. A ginger cream spice and texture lending weight with hints of vanillin oak and a fine tannin framework.
Winemaking: Hand harvested grapes placed in a cool room overnight to chill them before whole bunch pressing. This gives us very high quality juice transferred directly to oak barrels for fermentation.
Wild yeasts were allowed to carry out the fermentation gaining some flinty complexity. No malolactic fermentation was used as there was ample flavour in the fruit this year. All French and fine grain oak barrels with 30% new oak, the balance one, two, three and four years old.
Maturation for 10 months in our cool underground cellar before blending and bottling.
Cellaring: Has sufficient generosity & texture to be enjoyed young wine but will reward careful cellaring for up to 10 years. 13.5% alc
Varietals: 100% Viognier
Vines: This Viognier is sourced from three blocks across the vineyard with varying age. The first varietal Yarra Yering Viognier bottling being 1989.
Aroma & Bouquet: Signatory apricot blossom, very lifted white flowers like jasmine and musk stick aromas.
Palate: Apricot flavours and a silky texture deliver oodles of weight and flavour. A Yarra Valley bright acid line comes through to drive the back palate and tame the generosity. Tannins, rarely seen in white wines, add flavour and texture while carrying the flavour to a long lingering finish.
Winemaking: Tiny yields, this fruit is hand harvested lovingly by only Yarra Yering staff, into the cool room overnight and then whole bunch pressed. Light pressing means the remaining juicy skins is then frozen to be used in the Dry Red Wine No. 2 ferment weeks later. The Viognier juice is run off to old oak barrels without any clarification for primary fermentation. Due to the warmer growing season in 2016, no malolactic fermentation was encouraged, a change from previous years. Only two barrels produced in 2016.
Cellaring: Drinking beautifully at present and will evolve for a further 5 years under suitable cellaring conditions. 15.0% alc
Varietals: 100% Pinot Noir
Vines: Fruit for this wine was sourced exclusively from the Yarra Yering planting of Pinot Noir, containing some of the oldest vines of their type in the Yarra Valley. A mixed planting of 4 clones was undertaken in 1969, then followed up with replication in 1981 (top of the slope) & 1984 (bottom of the slope).
Aroma & Bouquet: Perfumed nose with mixed cherry fruits interlaced with aniseed spice.
Palate: A medium-bodied yet powerful style featuring a rich and velvety palate. Elegance combines with concentration, showing the characteristic tannin structure of this individual site.
Winemaking: The grapes were hand-picked and chilled in a cool room. Processing the following day along a fruit sorting table and destemmed gently into our signature “tea-chest” small fermenters. Stalks were added back to some of the fermenters to contribute subtle structure, complexity and aroma. Gentle extraction via hand plunging twice daily and gentle pressing. Maturation for 10 months in all French barrels with only 30% new and the balance older oak.
Cellaring: Pinot noir is such an enjoyable young wine, if you can keep yourself away for up to 10 years under suitable cellaring conditions you will be rewarded. 14.0% alc
Accolades: 95 Points – Huon Hooke, Gourmet Traveller Wine
Varietals: 50% Pinot noir 50% Shiraz
Vines: Fruit was sourced from the Yarra Yering top Pinot noir block planted in 1981. Shiraz was grown on the Waterloo block planted in 1995.
Wine: Winemaking techniques used are to encourage an exotic floral fragrance coupled by a juicy expansive fruity palate and finally there is a lingering tannin presence. These varieties complement each other with the perfume and spice of the Pinot and the underlying structure of the fruity cool climate Shiraz.
Winemaking: Pinot noir was fermented with whole berries in 600kg fermenters and hand plunged gently twice daily before basket pressing. Shiraz was 100% whole bunch fermented, left untouched for 3 weeks but for some occasional light foot stomping before pressing. The individual components spent 9 months in French oak barriques in our underground cellar before blending and bottling.
Cellaring: This wine has been made with the intention to be an early drinking style of wine; fragrant and delicious in its youth. It will continue to evolve for some years under suitable cellaring conditions however this is not required to fully enjoy this wine. 13.0% alc. Please drink it and enjoy it!
Varietals: 45% Touriga Naçional, 28% Tinta Cão, 9% Tinta Roriz, 7% Tinta Amarela, 7% Alvarelhão & 4% Sousão
Vines: Fruit was sourced from 1990 New Territories planting of classic Portuguese grape varieties on a rocky terraced hillside. More well known for making “Port” style wine.
Aroma & Bouquet: Fragrant with wild berries and cardamom spices, some nettle and charcuterie complexity.
Palate: Leading with the powerful fruit and licorice spice of Touriga Naçional, the Tinta Cão lends its bright and fragrant blue fruit energy. Tinta Roriz brings a savoury depth to the palate to compliment the Tinta Amarela’s floral and bay leaf herbal lift. To tie everything together the finesse of Alvarelhão and the acidity of the Sousão tightens and drives the long palate.
Winemaking: The last fruit to be harvested from the vineyard. Hand picked and destemmed together in a ‘field blend’ style. Barely enough of this fruit is grown to fill a small fermenter. The first working of the must is with the feet as in a traditional lagar in Portugal to extract tannins from both skins and seeds. Gentle pressing and maturation in old oak barrels for 10 months.
Cellaring: Drinking beautifully at present and will continue to evolve for up to 8 years under suitable cellaring conditions. 14% alc
Varietals: 100% Shiraz
Vines: 1973 planted 8 acre block of Shiraz at the western extremity of the Yarra Yering vineyard.
Wine: New world cool climate Shiraz starts here. Heady black plum fruits and pretty violet aromatics interlaced with liquorice spice and nettle undergrowth. The heavier clay based soils produces wine with dark fruits and spice, chewy tannins creating the framework to support the fruit and savoury undertones.
Winemaking: Hand harvested, the whole bunches sent across a sorting table and destemmed with no crushing to retain whole berries. Fermentation in the Yarra Yering half-tonne open-fermenters, hand plunged twice daily. High use of stalk baskets to increase stalk lift, and tannins therefore structure and interest. A component of 100% whole bunch fermentation as well as some 20% whole bunch fermentation help to give volume and plushness to the fruit palate. Air bag pressed to release the last fermenting juice from the many whole berries remaining. Aged for 12 months in French oak puncheons (500L) with 30% new oak.
Cellaring: One of the Yarra Yering wines to give itself up sooner rather than later it will often look wonderful at 5-10 years of age. This vineyard has a proven pedigree and it will continue to evolve for many more years under suitable cellaring conditions should you want to leave it for 10+ years. 14.0% alc
Varietals: 95% Shiraz 2% Viognier 2% Mataro 1% Marsanne
Vines: Original 1969 plantings of Shiraz and Marsanne with additional Shiraz planted across the 1990’s, Mataro & Viognier drawn from vines planted from 1984 to 1995.
Wine: A wine style that has is blended for perfume, texture and spice. Fragrance enhanced by the Viognier balanced with a mixed berry fruit profile. Marsanne lends texture and volume to the palate, Mataro the floral notes and spice. Primary fruit leads onto savoury graphite and white pepper underpinned by background stalkiness and concentrated meatiness.
Winemaking: Fruit was hand-picked, bunch sorted and destemmed directly to the Yarra Yering half-tonne open-fermenters. As much whole berry as possible is retained to encourage perfume. Stalks were added back to some of the fermenters in order to contribute structure and aroma. Some fermenters had frozen Viognier skins added to the bottom, some others had Marsanne skins. The wine was aged for 12 months in French oak barriques, 30% new before blending and bottling.
Cellaring: This fragrant style is delicious even as a young wine but with some bottle maturation will evolve into a beautifully complex wine. This blend has a track record thus it will continue to evolve for a further 20+ years under suitable cellaring conditions should you want to cellar it for an extended period. 14.2% alc
Varietals: 100% Shiraz
Vines: Fruit sourced exclusively from a small block of 1969 planted Shiraz
Wine: Pretty violet perfume, blue-black plum fruits and a cured meat smoky interest. The palate has beautiful density of fruit but also a lightness that dances across your palate. Layered with liquorice spices and a slate-graphite minerality. The gentle framework of chary oak tannins is perfectly balanced with the bright fruit and layered texture.
Winemaking: Hand harvested small section of the Shiraz vineyard for this wine, destemmed gently to retain whole berries into a 600kg fermenter for fermentation, gentle hand plunging twice daily. Pressed gently and gravity filled to two French oak barriques, 50% new.
Cellaring: What a wine, enjoyable at present but built to evolve for a further 20+ years under suitable cellaring conditions. 14.5% alc
Accolades: 98 Points, James Halliday, Wine Companion
Varietals: 100% Malbec
Vines: Fruit sourced from the 1969 planted Malbec.
Wine: A straight bottling of Yarra Yering Malbec has happened only three times; 1978, 2010 and now 2016. The decision was made as a response to the warmer vintage conditions ripening the Malbec into a dark fruited and slightly brooding fruit profile. There is charcuterie and some anise spice joined by beautifully ripe tannins.
Winemaking: Hand harvested, the whole bunches sent across a sorting table then destemmed into half-tonne open fermenters. Whole berries encouraged for fragrance and some element of carbonic fermentation for perfume. Hand plunged twice daily before pressing and gravity filled to French oak barrels; 15 months oak maturation.
Cellaring: Plush fruit profile means this is drinking beautifully on release and made to be lovely when young with the benefit that it will continue to evolve for up to 10 years under suitable cellaring conditions. 14.0% alc
Varietals: 80% Cabernet Sauvignon 20% Malbec
Vines: Fruit was sourced from the Agincourt block of Cabernet Sauvignon planted in 1995 and Malbec planted in 1990. The Agincourt block is located at the eastern end of the vineyard and is one of the more sheltered sites. This Cabernet clone produces fruit distinctly different to the No. 1 clone; being highly aromatic with a distinct herbal lift.
Wine: Agincourt Cabernet consistently exhibits classic cabernet characters of cassis, mixed berry fruits and chocolate along with an aromatic leafy lift. The Malbec plays its part with inky black cherry alongside ample tannins to provide beautifully balanced structure.
Winemaking: Hand harvested, crushed and destemmed into the half-tonne open fermenters. Hand plunged twice daily with some extended time on skins to soften the Cabernet tannins. Basket pressing and malolactic fermentation in two year old French Bordeaux shaped barrels for 18 months.
Cellaring: Drinking beautifully at present and made to be approachable when young but it will also continue to evolve for a further 5 years under suitable cellaring conditions. 14.5% alc
Varietals: 66% Cabernet Sauvignon 16% Merlot 15% Malbec 3% Petit Verdot
Vines: The first plantings at Yarra Yering into block No.1 were these Cabernet vines and the name was born. The Malbec was also part of the original 1969 plantings. Some Merlot vines are interplanted with the Cabernet with subsequent plantings made in 1990 on the newly acquired neighbouring land. Petit Verdot is now only grown on the hillside of the new territories.
Wine: A stylish Cabernet dominant lifted nose entwined with the complexities of the three other varieties present. Signature blackberry, aniseed, and sarsaparilla with lifted bergamot and bay leaf fragrance. A medium bodied wine style thanks to the Yarra Valley climate where a core of fruit and signature acid vibrancy are hallmarks, so too is the fine boned tannin structure. In true Yarra Yering tradition, it combines power with poise, concentration with finesse.
All hand harvested as well as processing across a sorting table, only the best berries go into this wine. The Cabernet fruit is crushed to build structure through fermentation. Merlot, Malbec and Petit Verdot are whole berry ferments for fragrance and palate flesh. All fermented in half-tonne fermenters and hand plunged twice daily, some of the Cabernet spending extended time on skins. Components kept separate in French oak barrels, only 40% of them new until being blended just before bottling after 15 months barrel maturation.
Cellaring: Often upon bottling this wine looks and tastes extremely juvenile, needing some bottle maturation to unfurl. While the 2016 growing season delivered wines with ample fruit flavour when young, history has shown this wine can have a long future. Under suitable cellaring conditions it will evolve for 20+ years if you wish to show restraint. 14.0% alc
Varietals: 100% Cabernet Sauvignon
Vines: Fruit sourced from the 1969 planted No.1 Cabernet Sauvignon, exclusively from the south west corner following a gravel band that runs through the corner of the block.
Wine: Blueberry and blackberry fruits interweaved with cassis and wafts of sage highlight the varietal characteristics. Cool climate Cabernet Sauvignon with floral vibrancy, the palate is rich and voluminous where berry fruits dominate, some classic leafy herbs add a savoury note and the natural acidity gives the wine life and longevity.
Winemaking: Hand harvested, destemmed and crushed into our Yarra Yering half-tonne open fermenters. Hand plunged twice daily until fermentation is complete, some extended time on skins until tannins soften before pressing for gentle tannin extraction. Gravity filled to 2 French oak Bordeaux shaped barrels, one new (50%) and one two year old for 18 months completing malolactic fermentation in the cool underground cellars.
Cellaring: This is one for the cellar to evolve for a further 20+ years under suitable conditions. 14.0% alc
The 2016 growing season started off wet and cool in September with budburst slightly later than usual for the Yarra Valley.
This was followed by a very hot, drier than normal October and November which meant canopies grew well, disease pressure was lower than normal and fruit set was very good.
Above average rainfall in January gave the vines a well needed drink and a refresh after the warmer spring and early summer.
The rainfall meant bunch weights were higher than normal and careful bunch thinning was required to achieve desired fruiting levels. The very warm season had vintage kicking off on February 8th, a week earlier than expected, and finishing up on March 11th.
2016 Yarra Yering Captivating Cabernet Deal
Containing the finest examples of cool climate Cabernet and Cabernet blends in Australia, this pack includes:
1 x 2016 Dry Red Wine No. 1
1 x 2011 Dry Red Wine No. 1
1 x 2016 Carrodus Cabernet Sauvignon
1 x 2011 Carrodus Cabernet Merlot
1 x 2016 Agincourt Cabernet Malbec
1 x 2016 Malbec
2016 Yarra Yering Sensational Shiraz Deal
Bursting with perfume and peppery spice typical of Australian cool climate shiraz, this pack includes:
1 x 2016 Underhill Shiraz
1 x 2011 Underhill Shiraz
1 x 2016 Dry Red Wine No. 2
1 x 2011 Dry Red Wine No. 2
1 x 2016 Carrodus Shiraz
1 x 2011 Carrodus Shiraz