$3799each $455DOZEN EACH DOZEN

The noble cépage of Chardonnay and Pinot Noir, favoured slightly towards the masculinity and dominance of the weightier Pinot Noir, rich with creamy biscuit characters, very much in the style of Montagne de Reims. Strawberries on the bouquet, pear with hints of almond and yeasts, creamy, unctuous yet elegant, citrus and pastry characters, an exquisite balance from bouquet to back of palate, finishing with moreish length. Enjoy everyday and right now.

$3799each $455DOZEN EACH DOZEN A joint venture between Champagne Veuve A. Devaux and Yering Station, vinified to complete Methode traditionelle, Yarrabank are one of Australia's most distinguished houses of fine sparkling wine. 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.

After extended bottle development on yeast lees, Yarrabank is finally released from beneath the Yering 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.

$3799each $455DOZEN EACH DOZEN A roughly equal cepage 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 cuvee for consistency and complexity.

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.

The Italians named the variety Arneis because it means little rascal, a difficult grape to manage in the vineyard and rarely cultivated in great amounts. Mostly it is used with Nebbiolo in the same way as Viognier is added to Shiraz, to soften the palate, to enhance and to pefume. Within Australia, usually grown to the cooler vineyards of Victoria, it has finally found it's niche as a pure varietal wine. YarraLoch make a tight and elegant style, offering restrained ripe lemon and herb notes up front, light and fresh on the palate, mineral and crisp.

$2399each $287DOZEN EACH DOZEN It can successfully be argued that nobody knows fine wine like investment bankers, YarraLoch's Stephen Wood is a case in point. He intuitively understood that unique microclimes are suited to different wine grapes and established his operations astride three unique sub regions of the Yarra Valley. Unashamedly inspired by the great wines of Europe, the singular focus of YarraLoch is to create world class Yarra Valley wines which are distinguished by their elegance, balance and complexity. Arneis is vinified through a mix of wild indigenous barrel ferments and inoculated tank components, a portion remains on oak for six months to balance the naturally high acid levels and promote palate richness.

Light straw hue. Tight and elegant, showing restrained ripe lemon and hints of herb. Traditionally fresh, bright and fruity with characters of pear, apple and almond. The palate is light, fresh, crisp and minerally. It has flavours of lemon, green apple and herbs with crisp steely acid and a dry finish. A sophisticated alternative to simpler, more popular table whites, ideal with oysters, fresh seafood, olives and antipasto.

Good things in cute packages, think parties, celebrations, friends and fun, think Yellow! Yellowglen's popular sparkling is now available in 200ml Piccolo, a vibrant and fruity style that's brimming with lifted melon, pineapple and citrus flavours, before a wonderfully refreshing crisp, dry finish. There isn't anyone who doesn't love Yellowglen in Piccolo, the girls will be glad you brought a few along for that spontaneous soiree, the boys are sure to go through a slab or two on those weekend get togethers around the flat screen during grand final season.

$799each $95DOZEN EACH DOZEN Yellowglen produce Australia's most elegant and innovative sparklings, making the nation's favourite effervescent wine available in 200ml Piccolo, keeps Yellowglen right at the cutting edge. Yellowglen can truly rely on making their wine from the best fruit, they retain the finest vineyards and most dedicated viticultural team. Every aspect of Yellowglen's flow of operations, from the planting of vines to vinification and presentation, is designed to deliver a satisfying experience to discerning palates. Crafted to the distinctively fresh, fruit driven style for which Yellowglen are famous, grapes are inoculated to aromatic yeasts and vinified in clean fermenters, to retain the focus on freshness and vitality.

Light straw hue with persistent bead. Ripe fresh cut fruit nose, nectarines and honey dew, white currants and tangy lemon citrus. The palate displays melon, pineapple and citrus flavours, lifted stonefruit characters and apple notes, all supported by mouthfilling creamy textures. Serve at chicken champagne brunches, perfect for afternoon teas and alongside savoury nibbles.

$2999each $359DOZEN EACH DOZEN

$2499each $299DOZEN EACH DOZEN

One of Victoria's, indeed the nation's, first ever Chardonnay, the ancient plots at Yering Station are still producing grapes which form the backbone to some of the most enduring Yarra Valley vintages. There are a number of Yering Station editions of Chardonnay each year, even within the precious old vineyards there are unique individual microclimes, determining each parcel's eligibility for inclusion. Priority is given to limiting yields, thereby optimising flavour. A rich course of wild yeast oak barrel ferments achieves a big, golden Chardonnay wine.

$3399each $407DOZEN EACH DOZEN 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 thirty 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 for a fortnight and matured nine months in new and seasoned, 228 & 500 litres French oak barrels.

Light field straw hues. 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 and chicken caesar.

$6699each $803DOZEN EACH DOZEN

$6699each $803DOZEN EACH DOZEN

Yarra Valley is internationally renowned 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.

$3399each $407DOZEN EACH DOZEN 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. Batches receive a combination of whole bunch and oak barrel vinification, open and steel roto fermenters for a week or more. 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 is treated to a course of malolactic and 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.

Only ever made in the most exceptional vintage years, a Yarra Valley flagship of superior structure, styling and finesse. Yering Station are always very excited when they can bring in a harvest of such quality, a wine of great elegance, remarkable intensity of fruit and exquisite balance. Everything that a first growth in Chardonnay should be, treated to wild yeast and barrel ferments, as always for a reserve wine by this artisanal team, extremely limited in production.

$11299each $1355DOZEN EACH DOZEN A block of splendid old vines grown on the other side of the hill to Yering Station, yields a peerless quality of Chardonnay which forms the backbone of a reserve wine in nothing but the finest years. Grapes are hand picked off a Mendoza clone of vines, a third of which are up to thirty years of age, planted to sandy clay loam, all closely trained to trellis vertical shoot positioning and managed to yield a scant 1.8 tonnes/acre. Bunches are sent directly to an equal balance of new and seasoned French 500 litre oak puncheons, inoculated to a mix of wild indigenous and cultured CY3079 yeasts. Two to three weeks of luxurious barrel ferments are followed by eleven months maturation.

Bright, light straw with green hues. Classic white peach/ pear nose complexed by citrus undertones. Delicate cinnamon spice compliment the toasty barrel ferment creaminess. Pristine yet rich and complex palate, the fruit centre expresses purity and focus, grapefruit minerality combined with toasty oak spices enhance a very long, elegant finish.