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.
James Halliday – Estate-grown, made at Yering Station, matured in French oak for 11 months. This is quite an entry point shiraz, the bouquet immediately grabbing attention with its black fruits, pepper, licorice, spice and cedary oak, every bit of which comes through in 3D on the medium-bodied palate. The line, length and balance are perfect.
About This Wine
Made from hand-harvested estate fruit (predominantly from Toolangi's lower lying parcels), the 2015 Shiraz was crafted at Yering Station. Fermented on natural yeasts with a portion of whole bunches, the wine was matured in a mix of new and used French barriques for 11 months. The result is a fragrant, lively wine, with juicy blackberry fruit complexed by lifted floral and spice notes and a tangy close. A fine year for Yarra Valley Shiraz, and another bargain from this producer which sets a new bar for this producer's lithe and peppery Rhône-influenced Shiraz.
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.