Welcome to Block 2 of the Yabby Estate vineyard at Tuerong, the viticulture here is all about persistence and vigilance, coupled with a deep seated passion for making supreme wine. The combination of a warm site in a cool region means that Pinot Gris ripens in good order to produce wines of outstanding quality. Crop levels are carefully managed to produce the consumate Pinot Gris. Fruit is all hand picked, whole bunch pressed and wild yeast fermented, followed by a course of age on yeast lees to infuse textural palate richness.

$3199each $381DOZEN EACH DOZEN

$4899each $587DOZEN EACH DOZEN

$3099each $371DOZEN EACH DOZEN

$3399each $407DOZEN EACH DOZEN

$3099each $371DOZEN EACH DOZEN

Three quarters Semillon, the balance in Sauvignon Blanc, from fruit selectively hand picked and sorted off dry grown estate vines at Gruyere. Grapes are gently crushed to encourage skin contact and infuse flavour, batches are manually basket pressed with minimal settling time before filling to seasoned French oak barriques for primary ferments and a rich course of malolactic, followed by eleven months maturation. A generously proportioned Semillon Sauvignon of ample palate weight and profound generosity of oak developed fruit.

$5399each $647DOZEN EACH DOZEN

Straw yellow hues. A fruit salad of aromas, crisp green apple and tangy pineapple. The palate dominated by a citrus backbone and fleshed out with the texture of oak barrel ferments and malolactic. A textural wine of significant weight and length driven by an acid tang that would stand up to rich gourmandise.

From a parcel of auspicious vines, planted to wind blown silts over high mineral soils on the north facing G2 Block at Seaview Vineyard. The gently sloping, warmly sheltered coastal blocks, just eighty metres above sea level, have long inspired the Yealands team to create a judiciously oaked Sauvignon Blanc. A harvest of grapes in the riper spectrum is essential to such a wine, a choice component is treated to a course of barrel ferments in a selection of seasoned French oak puncheons. A richer, flint and pineapple style of Marlborough Sauvignon Blanc.

$3999each $479DOZEN EACH DOZEN

The marvelous S1 block is a sheltered, relatively warm site within the splendid vistas of Seaview Vineyard, on a north facing plateau at 160m above sea level, refreshed by maritime winds that blow in from the Cludy Bay coast. Fruit is crushed and destemmed, chilled and gently pressed, the clearest juices are racked off for a long, cool ferment to capture the full opulence of S1 vineyard grapes on the vine. Blackcurrant leaf, wet stones and nectarine, textural and fragrant, a lucid articulation of the unique terroir from a very special site.

$3099each $371DOZEN EACH DOZEN

$4099each $491DOZEN 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.

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.

$3099each $371DOZEN EACH DOZEN