$3399each $407DOZEN EACH DOZEN

The parched, sun exposed vines at Water Wheel are only a slight distance from the shade of giant river gums, which grow along the banks of Loddon River. Ancient eucalypts infuse the grapes with a treasure trove of complex, elegant flavours. A salient Bendigo Cabernet that's warming and generous with intense flavours and long, drying tannins, ideally suited to meat braises and grills, steak and kidney pie or venison bangers.

$1799each $215DOZEN EACH DOZEN The proprietors of Water Wheel have farmed locally for many years and place a strong emphasis on sustainable horticulture and vineyard management. Vines are planted to heavy clay soils interspersed by pieces of limestone. Hedge trellising exposes grapes to the sun for maximum ripeness. All vines are irrigated from the nearby Loddon river with ground level mini sprays, all cropped at three tonne per acre. Cabernet Sauvignon is vinified in open fermenters at 20C to 22C, the cap pumped over, plunged and pressed at dryness. Water Wheel has been aged in a combination of new and seasoned, mostly American oak hogsheads, crafted by prestigious European cooperages.

Deep ruby colour. Cassis and regional menthol aromas on the bouquet. Rich, forward drinking fruit characters, complex with savoury ripe berry fruit and cedar oak, lifted by hints of cloves and cinnamon, cherries and mulberry. Full bodied and complex with silky velvet tannins before a long and persistent, satisfying finish.

Agincourt is one of the more sheltered blocks at Yarra Yering, vines were established circa 1990 and yield the finest harvests of Malbec anywhere in the nation. Mostly Cabernet Sauvignon with a quarter of the gentle Malbec, grapes are all hand picked, crushed and destemmed into good old fashioned, half tonne open top fermenters, manually plunged twice daily and treated to extended time on skins for a softening of tannins. Batches are delicately basket pressed into seasoned French oak barriques for malolactic and twenty months maturation.

$9799each $1175DOZEN EACH DOZEN

Dark scarlet red. Perfumed nose of cherries and bramble, dark currants and varietal leaf, a distinct herbaceousness which speaks of terroir. The classic Cabernet black and blue berry palate, black cherry and robust plum, cassis and leafy herbal notes, Malbec playing its part with inky robust fruit, vibrancy and ample tannins, exquisitely balanced.

Excellent Langton's Classification. The timeless Claret style of red wine, this is the bespoke blend on which Yarra Yering's reputation was built and continues to endure. Almost deceptively, they drink well in their youth, yet are known to evolve for decades. Half Cabernet, a fifth of Merlot, the balance in Malbec and Petit Verdot, all harvested off the original 1969 unirrigated estate plantings at Gruyere in Yarra Valley. Beautifully balanced and integrated, the fruit of an iconic vineyard, such delicacy within a sleeping powerhouse of precision.

$11599each $1391DOZEN EACH DOZEN Eighty acres are planted to noble varietals and port wine grapes. The dry grown vines are pruned to yield no more than two tons per acre. No.1 Dry red is dominated by Cabernet Sauvignon, with Malbec, Merlot and Petit Verdot. Grapes are hand picked into specially designed stackable plastic buckets. Crushing takes place within two hours of picking through the old Amos crusher/ destemmer, then poured into Dr. Carrodus' extraordinary fermenters, which are essentially stainless steel lined tea chests on wheels. Should cooling be necessary, ice blocks are used. A third of this wine is left on skins for three weeks before being transferred to barrel. Dry Red No.1 is matured for up to two years in completely new French oak.

Deep, bright ruby coloured wine. isplays a concentrated essence of red berry fruits and blackcurrant with an olive and mint background. Has a deep, structured palate that is interwoven with cedary, French oak characters. The ripe fruit and tannins run in unison along the entire palate.

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 Cuvée, 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.