All wines over $25 per bottle will be vintage specific. In the case the listed vintage is out of stock, we will inform you via email for approval to go ahead.
About This Wine
Made at Yering Station, the fruit for this wine was whole bunch pressed and then the juice transferred to a combination of 500-litre French puncheons and barriques for fermentation, 30% new oak. Both natural and inoculated yeasts were used for fermentation, with the wine resting on its nourishing lees for 10 months. No malolactic fermentation was carried out on this wine, which in part accounts for its strikingly racy, citrussy personality. Kudos to Garry and Julie Hounsell for not increasing the price of this wine, in spite of its spiralling quality.
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.