Wines By Yering Station

Yering Station can boast of a long and mutually propitious association with Chardonnay, it's rootstock has been called upon to establish many Victorian vineyards. An entry level into the noble house of Yering Station, nothing is ever done in half measures here, the vines are all fully mature and many of the grapes for Little Yering are picked by hand, the finished wine is aged exclusively in French oak. Fashioned to the enduring fruit forward Yarra Valley style, a well proportioned Chardonnay offering refined bouquets, intense flavours and lingering concentration.

$1699each

$201DOZEN

EACH

DOZEN

Yering Station can trace it's viticultural heritage back to the 1850s when Paul de Castella established Victoria's first vineyard with cuttings from France. Chardonnay clones P58 and I10V3, 86 and 96 are harvested, much of it by hand, from mature vines up to fourteen years of age, grown to choice Yarra Valley sites. Fruit is sent to a mix of fermenters and oak barrels with little or no skin contact time to reduce phenolics, inoculated to yeast type CY3079 and treated to slow, cool vinification over a term of two or three weeks. Fermented to dry, the wine completes it's course and ages nine months in a selection of well seasoned 228 litres and 500 litres French oak barrels. Alcohol 13.0%

Pale straw hue. Great intensity on the bouquet, showing mineral notes, white nectarine and citrus flavours. The palate exhibits a creamy, nutty complexity, freshness and elegance. Medium weight with clean citrus fruit supported by well integrated French oak and balanced acidity, offering great structure and length to the finish, Little Yering is a sound cool climate Chardonnay to accompany prawns, dory fillets or a goat cheese basil pizzetta.

Little Yering Pinot Noir 2011

Yarra Valley

Available by the case dozen only

A welcome entry into the house of Yering Station, Little Yering is no mean featherweight, a generously proportioned Pinot Noir with the focus on varietal charm, richness of palate and a youthful appeal that makes it a good choice alongside today's cosmopolitan faire. Gentle handling and careful treatment has allowed the expression of quality Yarra Valley Pinot to shine through. Fine French oak has softened the tannins without overpowering the fruit, Little Yering is all about elegance and poise, making it a good choice as accompaniement to all good food.

$1699each

$201DOZEN

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Pruning begins in earnest at Yering Station as the vineyard team take aim at providing optimal sunlight for the berries while limiting crop yields to produce a more intense wine. Parcels of Pinot Noir clones MV6 and 777 are selectively harvested and hand picked off mature vines up to fourteen years of age, planted to choice Yarra Valley sites. Fruit is sent to a mix of open and rotary fermenters and treated to a week or two of skin contact macerations before inoculation to cultured yeast type Lalvin BGY. Batches are fermented to dryness over the course of a week or two, followed by completion of malolactic and nine months maturation in a selection of seasoned and new 228 litres French oak barrels. Alcohol 13.5%

Bright, red cherry colour. Lifted perfume of violets and lavender, allspice intertwined with gamey, briary red and black cherry fruits. A soft and juicy palate exhibiting a lovely mix of elegant fruit, savoury spice and earthy undertones, a finely textural Pinot wine complimented by subtle vanillin oak and supported by supple tannins before a long and lingering, velvet lined finish. Match Little Yering with chilled rare duck breast and compote de cerises, tuna escalopes or gruyere.

Yarrabank Creme de Cuvée NV

Upper Yarra & Mornington

Available by the case dozen only

A cépage of Pinot Noir and Chardonnay, in almost equal measure, tipped slightly towards the masculinity and dominance of the weightier Pinot Noir, rich with creamy biscuit characters very much in the style of Champagne.

$3299each

$393DOZEN

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DOZEN

A joint venture between Champagne Veuve A. Devaux and Yering Station, vinified to complete Methode traditionelle, Yarrabank is now recognised as one of Australia's top sparkling wine labels. Fully bunch pressed as per traditional methods specialized for the purpose of crafting the finest sparkling wines. A complex and rigorous regimen of procedures takes at least three years to complete. Each bottle is treated individually from the time of tirage to release. The extravagant use of lees ageing, extended period of at least three years resting on it's own sediments in bottle before disgorgement, has contributed marvelous complexity and heightened flavour profiles to the finished wine. Approx 11.6%


Copper blonde colour. Strawberries on the bouquet, pear with hints of almond and yeast. Creamy palate with integrated acid providing balance to this unctuous yet elegant wine. Strawberry, stone fruit, citrus and pastry characters provide further structure. Balance is maintained through to the back of the palate and finishes with excellent length. Enjoy now.

Yarrabank Cuvée 2008

Yarra Valley

Available by the case dozen only

After extended bottle development on yeast lees, Yarrabank is finally released from beneath the Yering Station cellars, the progeny of an ongoing joint venture between Champagne Veuve A. Devaux and Yering Station. Made to strict Methode traditionnelle, Yarrabank is widely recognised as one of Australia's flagship sparkling wines. No expense is spared and a number of rigorous measures are taken throughout every step of vinification. Taking at least three years to complete, each bottle is treated individually from the time of tirage until release.

$3299each

$393DOZEN

EACH

DOZEN

A roughly equal cépage of Chardonnay and Pinot Noir from the best vineyards in Upper Yarra Valley. The Devaux winemaking team bring with them generations of experience in the production of fine Champagne. Clones P58, I10v3, I10v5 and Mendoza are hand picked off vines aged twenty five years, yielding 2½ tonnes hectare, into small baskets, before whole bunch pressing using only the first 500 litres/ tonne of fruit. The must is inoculated to yeast type DV10 and followed by Methode traditionelle vinification. Disgorged on demand after four years on lees and treated to liqueur dosage, a component of reserve wines aged in 5,000 litre foudres is added to the cuvée for consistency and complexity. Alcohol 13.0%

Pale wheat straw hue. Lovely gala apple and lemon meringue nose. Cracked yeast with a great freshness. An incredible line of intensity, grapefruit and lime provide a wonderful backbone of minerality balanced by a really fine mousse. A creamy middle palate thats persistent, clean and focused before a refreshing, zesty mineral finish. The acidity is delicate and delineated, a hallmark of the Yarrabank style.

Yering Station Chardonnay 2010

Yarra Valley

Available in cartons of six

One of Victoria's, indeed the nation's, first ever Chardonnay wines, the ancient plots at Yering Station are still producing grapes which form the backbone to some of the most enduring Yarra Valley vintages. Even within the precious old vineyards there are unique individual microclimates, determining each parcel's eligibility for inclusion. Priority is given to limiting yields, thereby optimising flavour.

$2699each

$321DOZEN

EACH

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Yering Station Chardonnay showed extremely well at Paris Wine Exhibitions of the 1800s. William Ryrie pioneered grape growing in Victoria circa 1838, planting the first vines at Yering Station. The historic Old Winery Building originally housed some very advanced winemaking equipment imported from France. Today's Yering Station is vinified from parcels of hand picked fruit, off a mixture of clones P58, 76, 95 and Mendoza, up to twenty six years of age, planted to grey loam over yellow clay soils, trained to trellis VSP. Inoculated to a mix of wild and cultured yeasts, barrel fermented ten to fourteen days and matured nine months in new and seasoned, 228 & 500 litres French oak barrels. Alcohol 13.5%


Light field straw hue. Intense mixture of white peaches and pear coupled with a creamy barrel ferment nuttiness. Fresh and inviting, a citrus backbone provides support for the fresh stone fruits. The underlying vanillin oak adds complexity bringing a pure centre and finishing with a fine line. Match to whiting caprice or an asparagus & chicken caesar.

Yering Station Mr Frog Cabernet Shiraz 2009

Yarra Valley

Available by the case dozen only

Crafted from the best Cabernet and Shiraz grapes available to the Yering Station winemaking team, several different fermentation methods are employed to gain complexity and enhance the final cuvée, including the laborious task of hand plunging in open tanks followed by several months maturation under finely grained French oaks. Yering Station are advantaged by some of the most bountiful vineyards, one of a few select Victorian winemakers who are sufficiently practiced to orchestrate a purely Yarra Valley Cabernet Shiraz ensemble.

$1499each

$177DOZEN

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The characteristic cool nights and favourable ripening conditions of the Yarra Valley maintain a good balance of grape acidity and flavour ripeness at harvest. Mr Frog is crafted from grapes which are either hand picked or machine harvested depending on the individual site, from vines aged up to ten or more years, grown 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 period of ten to twenty five days. Mr Frog completed malolactic, followed by uo to a year's maturation in a combination of new and prior use French 228 litre barrels.


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 Shiraz palate. Dark berry fruit persists with great intensity and weight, complemented by soft, fine grain tannins.

Yering Station Mr Frog Chardonnay 2010

Yarra Valley

Available by the case dozen only

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, growing and selecting the finest parcels for Mr Frog, selected on the basis of good flavour profiles and clear varietal expression.

$1499each

$177DOZEN

EACH

DOZEN

Grapes are hand picked and machine harvested early in the vintage, from vine clones P58, l10V3, 86, 96, up to twelve years of age, grown to grey loam over yellow clay, trained to trellis vertical shoot positioning, with an average yield of 2½ t/acre. Components are vinified in a combination of fermenters and finely grained 228 litre French oak barriques, to yeast types EC1118 and CY3079 for a period over two or three weeks. To give the wine freshness, elegance and longevity, no contact is allowed with skins and no malolactic is initiated, preserving varietal characters and the zing of crisp Chardonnay fruit. The finished wine is matured several months in a selection of prior use oak barrels.


Pale straw with yellow highlights. Clean and mineral bouquet with citrus fragrances, the nose is elegant and fresh. Medium weight palate with bright citrus fruits supported by well integrated oak. Good length on the finish with essential Yarra Valley cool climate finesse and delicacy. Match Mr Frog with a quality bistrot style fish and chips or seared weisswurst with parsnip puree.

Yering Station Mr Frog Pinot Noir 2011

Yarra Valley

Yering Station can lay claim to being Victoria's first vineyard, the proud home to many of Yarra Valley's eldest vines. Quite the specialists at Pinot Noir, Mr Frog represents another triumph, a splendid, light bodied everyday drinking wine with ample fruit and fine structure.

$1499each

$177DOZEN

EACH

DOZEN

Yering Station have always produced some of the Yarra Valley's most agreeable Pinot Noir. Lower elevations and moderate exposure throughout the vineyards provide an extended ripening period for the early budding Pinot Noir. The uniformly fertile soil types enhance growth, whilst cane pruning and meticulously regulated crop levels ensure flavour intensity. Mr Frog is crafted exclusively from Yarra Valley fruit, transferred to open fermenters and worked with regular plungings to enhance complexity. Traditional burgundian winemaking techniques include foot stomping (boots on), gentle extraction of characters and partial fermentation within a mix of fine French oak barriques.

Crimson red colour. Black cherry and strawberry fruit bouquet with toasty, vanillin oak and gamey notes. A touch of cranberry and winegum on the tongue, hints of barnyard alongside anise and mint, a velvety texture and light, nimble tannins which align beautifully with the natural tang of the refreshing fruity acids. A lively young Pinot, approachable upon release, will retain it's youth and introduce even more charm as it evolves.

Yering Station Pinot Noir 2010

Yarra Valley

Available by the case dozen only

Yarra Valley is internationally acclaimed for ultra fine Pinot Noir. The Yering Station team's particular passion for the variety is only matched by the specially trained vines great affinity to the region. The slightly undulating property is planted to some carefully tailored clonal selections. Foot stomping, boots on, is an ancient technique still employed for its uniquely gentle extraction of juices and flavour. The finishing touch to Yering Station's Pinot Noir is an extravagant maturation under the finest French oak foudres, a portion of which are always new.

$2999each

$357DOZEN

EACH

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Grapes are crushed and kept on skins for seven to fourteen days, extracting just the right amount of colours and tannins. Some of the components are wild yeast fermented, as opposed to the easily handled cultured yeast, enhancing the complexity. Btaches receive a combination of whole bunch and oak barrel vinification, open and steel roto fermenters for seven to ten days. As the fermentation begins to gain momentum, a cap of skins and solids forms above the juice, containing much of the flavours which produce exceptional Pinot Noir. The full complement completed malolactic and was treated to a year's maturation in a selection of 228 and 500 litres French oak foudres.


Rich, cherry red colour. Aromas that are bright and dark, cherries and raspberry, vanilla bean spice with a soft dusty, earthy complexity. Medium bodied, delicate soft tannin with well balanced fruit expressive of the cool climate terroir, a beautifully balanced and structured, exemplary Yarra Valley wine, characterized by elegance and grace.

Currently out of stock

Yering Station Reserve Chardonnay 2006

Yarra Valley

A brilliant vintage for the Reserve Chardonnay, which is only released in years of exceptional fruit quality. A wine of superior elegance, finesse and style along with fantastic cellaring potential. Yering Station winemaker Tom Carson is very excited about the quality of the 2005. We haven't produced a Reserve Chardonnay for 3 years, so it is exciting to see this variety perform so well in 2005. The wine is elegant with beautiful acidity, a vintage that displays great depth and intensity!” As with all the Yering Station's Reserve wines, Chardonnay 2005 was extremely limited in production.

$6699each

$801DOZEN

EACH

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Old Chardonnay vines grown on the other side of the hill to the Estate's Yarra Edge vineyard, yield stellar performance fruit, which is crafted into a Reserve wine only in the best years. Hand picked late March to early April, off P58 and l10V3 clone Chardonnay vines, growing on sandy clay loam to trellis vertical shoot positioning, which were 8 to 20 years of age at time of harvest. A frugal yield from the Reserve Chardonnay blocks, which gave up only one t/acre. Fermentation for 14-20 days with a combination of 50% wild and 50% ec1118 yeasts, with no skin contact whatsoever. Eleven months ageing with no malolactic fermentation, in 60% new and 40% 1 & 2 years old 228 litre French oak barrels. Alcohol 13.5% Sugar 0%3g/L.

Colour is a bright, light straw with green tints. A pristine, clean style with wonderful bright citrus and white nectarine fruit, delicate mineral complexity and restrained oak influence. A wonderful mouth-filling entry, this wine is incredibly focused and precise. There is ample natural acidity to carry the texture and weight of this wine. Wide flavours and immense characters, layers of complexity with some warmish wood and bready characters. A very long, and elegant finish, sophisticated and provocative, the lingering flavours continue giving and giving. Drink today or keep under good cellaring conditions for further development over the next ten to twelve years.

Currently out of stock

Yering Station Reserve Pinot Noir 2000

Yarra Valley

The flagship Pinot Noir by one of Australia's pre-eminent Pinot specialists, from the best parcels grown to the most precious blocks. The near perfect climes and terroir produce concentrated, intense Pinot Noir berries with great clarity of fruit and excellent structure. The vigorous varietal characters and enduring expressions of the vineyard are enhanced by sensitive winemaking. Tiny yields of less than 1½ t/acre translate into a pure and distinguished wine. As with all Yering Station's Reserves, an edition that's suitably rare and extremely limited.

$7999each

$957DOZEN

EACH

DOZEN

Hand harvested Pinot Noir clones MV6, D5V12, 114, 115, G8V7, D2V4 from vines up to twenty five years of age, trained to trellis vertical shoot positioning, grown on black loam soils covering white and yellow clays. Grapes are whole bunch pressed and cold macerated, inoculated with yeast type Lalvin BGY and vinified in open tank fermenters to retain the exquisite qualities of the superlative Pinot fruit. Ferments are carried out for seven to ten days, treated to a period of skins contact for seven to fourteen days. The wine completed full malolactic fermentation, followed by eleven months maturation in a combination of new and prior use French oak 228 litre barrels. Approx 13.6%


Colour is a medium garnet red. A perfumed nose of intense black cherry and spice with subtle charry oak and lovely complex whole bunch characters. An elegant and rich Pinot Noir with flavours of cherry kernel and plum enriched by savoury, spicy oak. This wine shows excellent balance and finishes silky, long and fine. Drinking well now and will continue to develop.

Yering Station Reserve Shiraz Viognier 2003

Yarra Valley

Shiraz Viognier is an obsession which consumes the Yering Station team, as they continue to enjoy and refine the artisanal process with each new vintage. Co-ferments of Viognier skins and Shiraz berries, hand picked off closely managed vines to the most opportune schedule, the careful extraction of aromatics, flavours and colour, make for a wonderfully perfumed, complex wine with velvet tannins and prolonged, engaging finish.

$6999each

$837DOZEN

EACH

DOZEN

The exceptional quality of fruit from the highly specialized Yering Station vineyard is enhanced by the most sensitive winemaking. Grapes are all hand picked, the Shiraz from a single block of vines, yielding an extremely meagre crop of 1 to 1½ t/acre, clones PT23/BVRC12, well over twenty years of age, trained to trellis vertical shoot positioning and planted to grey loam over yellow clay soils. Fruit is treated to a combination of roto and open tank vinification for several days after inoculation to Lalvin syrah yeasts. Portions remain on skins for up to twenty eight days, all components complete malolactic fermentation before ageing for over a year in a selection of the finest, exclusively new 228 litre French oak barriques.


Vibrant purple/red. Lifted aromas of dark berries, pepper and spice with hints of violets and liquorice that complement the toasty, mocha oak. A concentrated palate revealing intense flavours of blackberries, spice and cedar. Tightly structured with toasty French oak characters and fine grained, persistent tannins. A complex wine that finishes long and powerful.

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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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