About This Wine
Fruit was sourced from the original 1969 plantings on the estate, all established on own roots and unirrigated.
Stylish, lifted nose settling into itself after a few years in bottle. Shows signature blackberry, aniseed, sarsaparilla, marzipan and cassis with hints of bergamot and sage. A medium-bodied “classic” Bordeaux style featuring a fleshy, fruit-layered palate integrated with earthy complexity. Juicy acidity, characteristic of this vineyard, underlays soft expansive fruit and fine dusty tannins. In true Yarra Yering tradition, it combines power with poise, concentration with finesse. This is a wine for the long haul that will reward patience with abundance.
All fruit at Yarra Yering is hand-picked and delivered direct to the winery. The fruit was destemmed and partially crushed directly to the Yarra Yering half-tonne open-fermenters. These small fermenters allow us to experiment with varying length of time of skins to draw additional tannin and structure from extended skin contact. The resultant blend was aged for 18 months in 80% new French oak barriques.
Made by 2017 Halliday Winemaker of the Year, Sarah Crowe.
Bottled via gravity without filtration.
A great old wine has to be a great young wine. While this wine is great now, it is very compressed, this vineyard has a proven pedigree & track record thus it will continue to evolve for a further 25+ years under suitable cellaring conditions.
|Varietal(s)||Cabernet Sauvignon Merlot Malbec|
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.
James Halliday – A blend of cabernet sauvignon (dominant), merlot, malbec and petit verdot. Fabulous colour, deep crimson; the bouquet is so intense it sets the antennae waving furiously. The palate is an essay. Sheer, unadulterated power; the four components have bonded so symbiotically and synergistically with each other, and the 100% new French oak, it will be a decade at the very least before the wine opens up to display the intricacy of its inner workings. When it does, this wine may emerge as the greatest of the vintage.