Yering Station Reserve Pinot Noir

Yering Station Shiraz Viognier

Yarra Valley

Available by the dozen

Yering Station's Shiraz Viognier are crafted to techniques which are similar to those employed by the old world winemakers who developed this artful style. The art of Shiraz Viognier is a process that the Yering Station team continue to enjoy and refine with each new vintage. Co-fermentation of Viognier skins and Shiraz berries, picked to a similar time frame, the extraction of aromatics, colour and flavour profile, makes for a superb and edifying wine that has found a home away from home in the ideally suited, temperate climes of Yarra Valley.

$3399each

$407DOZEN

EACH

DOZEN

Much focus is placed on retaining and nurturing vines which are most appropriate to this uniquely aromatic style. Clones BVRC12, PT23 and PT16 are harvested from vines grown to grey clay and yellow clay soils, trained to vertical shoot positioning, yielding two t/acre. Components are treated to skin contact maceration and inoculated to yeast strain Lalvin Syrah for eighteen days cold soak. Whilst the method of production is highly tradtional, a combination of roto and open fermenters are employed for up to a fortnight. The component wines complete malolactic and are matured in a high proportion of new French 225 litres oak barriques for eighteen months.

Dark red colour. Classic, intense youthful Shiraz Viognier nose, fragrant and perfumed, classy with loads of dark fruit, spices and pepper, violets and blackberry jam. A well structured palate with precision and intensity. Lots of flavour and pristine fruit, very long and focused, solid but complimentery tannins combine with supple oak to support the palate. A beautifully perfumed wine to enjoy with food or as aperitif, drinking sensationally.

Yering Station Village Cabernet Sauvignon

Yarra Valley

Available by the dozen

Crafted from the best Cabernet Sauvignon available to the Yering Station winemaking team, traditional old world vinification techniques are employed to infuse character and enhance the final CuvÃ©e, an extended term of macerations on skins achieves a rich structural density, extracting a judicious amount of tannin to ensure a palate of suppleness. Yering Station are advantaged by the eldest and most auspicious vineyards, one of a few select Victorian winemakers who are sufficiently practiced to orchestrate a pure Yarra Valley Cabernet Sauvignon.

$2499each

$299DOZEN

EACH

DOZEN

The characteristic cool nights and favourable ripening conditions of the Yarra Valley maintain a good balance of grape acidity and flavour ripeness at harvest. Crafted from grapes, Reynella and CW44 clones, a combination of harvested and hand picked, off fully mature vines, planted to grey loam soils over yellow clay, trained to trellis vertical shoot positioning. Vineyard yields are purposely kept low. Components are vinified in a combination of open and rotary fermenters for a fortnight, completion of malolactic and eighteen months maturation in a combination of new and prior use French 228 litre oak barriques.


Dark red/ purple hue. Fully aromatic blackcurrant nose, dark cherry and blackberry characters with hints of leather and nutmeg spice, layers of scented cedar/ oak. The blackcurrant characters follow through in abundance onto the distinctly regional Cabernet palate. Dark berry fruit persists with great intensity and weight, complemented by soft, fine grain tannins.

Yering Station Village Chardonnay

Yarra Valley

Available by the dozen

Yering Station have been growing grapes since the 1830s and bottling their wines on the property since the 1850s. Touted as Victoria's first winery, they have consistently produced some of Australia's most recognizeable, most highly awarded and most dependable table wines, since the resurgence of Yarra Valley as a winegrowing region. Today's Yering Station winemaking team know good Chardonnay fruit when they see it, choosing the finest parcels for your Village, selected on the basis of good flavour profiles and clear varietal expression.

$2499each

$299DOZEN

EACH

DOZEN

Mendoza clone Chardonnay, grown to grey loam over yellow clays, trained to trellis vertical shoot positioning, with an average yield of 1Â½ t/acre. A combination of hand picked and harvested grapes are gently pressed to capture the pristine fruit characters, fully barrel fermented in a selection of seasoned and new French oak puncheons and barriques. A course of sedimentery lees stirring battonage over the term of eleven months maturation contributes complexity and adds richness.


Pale straw, green hues. Lovely white peach and pear fruit, creamy barrel ferment nose, cashew nut supported by citrus/ mineral freshness. Medium weight palate, an intoxicating mix of stone fruit purity and edgy flintiness, supported by well integrated oak vanillin spice richness, finishing on a crisp clean acid tail.

Yering Station Village ED Pinot Rose

Yarra Valley

Available by the dozen

Winsome and engaging, a tawny salmon hued wine, crafted exclusively from estate grown Yarra Valley Pinot Noir, one of Australia's finest. The grapes are treated to skin contact in open fermenters, infusing the wine with colour and tannins in the traditional Tavel style. Yering Station then spends a brief spell ageing in larger seasoned oak barrels where it integrates and mellows. Slightly less acid than most other Rose, whilst the strong for its style oak character and complex Pinot Noir fruit, contribute to the mature, extra dry, adults only styling.

$2499each

$299DOZEN

EACH

DOZEN

Pinot Noir clone MV6 hand picked off mature vines, yielding 2Â½ to 3Â½ tonnes/acre, grown to grey clay over yellow clays, trained to trellis vertical shoot positioning. Inoculated with yeast type Lalvin BGY, bunches are given up to a day of maceration on skins, soaking up the distinct colour which makes the attractive RosÃ© hues, taking on board just the right amount of tannin. Treated to a whole bunch carbonic maceration, the temperature is allowed to peak at 22C, fermented to dry over the course of a day or two. Components are sent for a short spell, typically one to four months of age, in a combination of 228 litres Vosges and Bourgogne Chatillon French oak foudres.

Salmon pink in colour. Elegant lifted red fruit aromas of cherry and red currant with a touch of rose hip, Turkish delights and spice. Delicate fruit flavours on the palate, complemented by floral notes and subtle tannins. Mouth watering softness with the crisp and trademark, extra-dry finish. A mouth watering wine to be enjoyed slightly chilled over smoked salmon, goats cheese and hors d'oeuvres.

Yering Station Village Pinot Noir

Yarra Valley

Available by the dozen

Yering Station always ensure that devotees awaiting in anticipation of the next vintage in Pinot Noir are never disappointed. The Yering Station team know all the best sites and are proficient at treating the best fruit to the most adroit vinification. Village is a collation of parcels, hand chosen from the finer viticultural precincts of Yarra Valley. The classically cool ripened construct, brimming with intense fruit flavours, velvet tannins and a lingering concentration. A Yarra Valley Pinot wine with focus, richness and revitalizing, youthful charm.

$2499each

$299DOZEN

EACH

DOZEN

A harvest of Pinot Noir, clones MV6 and 777, much of it hand picked off fully mature vines up to fourteen years of age, are collated from good Yarra Valley sites which can yield the quality of fruit requisite of Yering Station. Grapes are treated to a cold soak for the extraction of colour and tannin before inoculation to choice cultured yeasts. Batches are vinified on skins in traditional five tonnes open fermenters over the course of a fortnight, followed by transfer to a selection of new and seasoned 228 litre French oak barriques for the completion of malolactic and a year's maturation.

Crimson colour, cherry robes. Bouquet of red and black cherry fruit complimented by brooding earthy undertones, hints of violet and lavender, briars and licorice elements over subtle savoury spice. Velvet textured palate that's rich in black cherry spice flavours, savoury varietal rhubarb and cherry tomato characters are surrounded by vanillin oak. A lovely concentration on the middle palate is supported by sleek and supple tannins.

Yering Station Village Shiraz Viognier

Yarra Valley

Available by the dozen

Yering Station can lay claim to being Victoria's first vineyard, the proud home to many of Yarra Valley's eldest vines, Village represents another triumph for the enduring heritage. Parcels of vine, trained to yield the quality of fruit that's just right for a Shiraz Viognier accord, are fashioned into the definitive Rhone Valley style, filled with fine fruit and supported by sound structure. Traditional Burgundian winemaking techniques include boot stomping, gentle extraction of tannins and completion of ferments within a selection of the finest French oak barriques.

$2499each

$299DOZEN

EACH

DOZEN

Yering Station have always produced some of the Yarra Valley's most auspicious Shiraz. Lower elevations and moderate exposure throughout the vineyards provide an extended ripening period, the uniformly fertile soil types enhance growth, whilst cane pruning and meticulously regulated crop levels ensure flavour intensity. Crafted exclusively from estate grown fruit, transferred to five tonnes open top fermenters and worked with regular plungings to enhance complexity. Upon completion, ferments are transferred to a selection of seasoned and new, French 228 litre oak barriques for fifteen months maturation.


Deep black, purple hues. Black pepper and clove spice bouquet, rich black forrest cake, deep dark chocolates and fruit reductions. Full bodied, voluptuous feminine palate, black cherry and strawberries, a lovely mix of liquorice and allspice, exotic dark plums, firm but supple tannins ensure life and longevity.

Yering Station is Victoria's first ever vineyard, planted in 1838 in the heart of the Yarra Valley

The Scottish-born Ryrie brothers ventured into the Yarra Valley as they moved their cattle south from Sydney. Taking up a grazing license of 43 000 acres, they named the property Yering, its Aboriginal name. The Ryrie's planted two varieties, the Black Cluster of Hamburg and a white grape variety called Sweetwater. During the early 1850s they returned to Sydney and Paul de Castella took ownership of Yering Station, developing the property from what remained primarily a cattle station into a landmark of winemaking in Victoria.

During the 1850s Yering Station began to take shape. Paul de Castella extended the vineyards and cultivated the varieties with new cuttings imported from France. In 1861 Yering Station won the Argus Gold Cup for the best Victorian vineyard. De Castella advocated for strong communication between vineyard and winery. In 1889 Yering Station won a Grand Prix at the Universal Exhibition in Paris. Only fourteen such awards were ever granted internationally. The winery received the sole award for a wine produced in the southern hemisphere.

After changing hands several times throughout the early-to-mid 1900s, Yering Station was purchased by the Rathbone family in 1996. A further 100 acres of vines were planted and winemaker Tom Carson joined the young team. That same year a joint venture was signed with Champagne Devaux, a leading Champagne house in France, to make the now famed Yarrabank sparkling. The Rathbone family made plans for the development of a state-of-the-art winery to accommodate and complement the anticipated increase in winemaking standards.

Today Yering Station remains true to its heritage as a family-owned and operated winery dedicated to producing wines of quality and distinction

In recent times, the Yering Station vision has culminated in some exciting recognition with the International Winemaker of the Year at the highly coveted International Wine and Spirit Competition, London in 2004 and the property's induction into the Australian Tourism Awards Hall of Fame in 2006.

Depending on the season, harvest at Yering Station begins around late February / early March and is a bustling, exciting time of year in the vineyards and winery. Fruit arrives freshly picked in the cool of morning and is handled before the heat of the day to ensure optimum flavour is preserved. Depending on its destination, fruit will either go straight through the crusher de-stemmer, or be loaded into one of two air bag presses for a highly controlled and gentle extraction of juice.

As a family-owned winery Yering Station is renowned for producing award-winning wines of world-class quality and distinction and has been recognised for its commitment to excellence. Sometimes particular varieties such as Pinot Noir and Shiraz will be pumped directly into open tank fermenters for the delicate treatment of whole bunch pressing. White and red wines are treated differently once de-stemming has occured. White wines, including Yering Station Sauvignon Blanc, Marsanne, Viognier, Roussanne, Pinot Gris and Chardonnay are placed immediately in the press for extraction of juice and removal from skins.

White wines are then stabilised in stainless steel, temperature controlled vats before movement to oak occurs. All juice spends some period in French oak barriques, from a minimum of one month for the Sauvignon Blanc, to eight months for the Chardonnay. The use of French oak helps to impart flavour and gives an added dimension and character to the wine.

The choice of 100% French oak at Yering Station is made for its gentle flavours which complements the more delicate, cool climate, Yarra Valley fruit. A carefully balanced percentage of slightly aged and new oak, combined with a blend of wild and cultured yeast are trademarks of Chief Winemaker Tom Carson's exacting expertise and sharp instinct when it comes to winemaking.

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