Yarra Yering
Yarra Yering
AboutYarra Yering
Botanist Dr Bailey Carrodus planted Yarra Yering in 1969 on a north-facing slope at Gruyere in the Yarra Valley. Its first release in 1973 marked the valley’s first commercial vintage in more than fifty years. Dry Red Wine No. 1 and No. 2 date from that vintage, the first led by Cabernet and the second by Shiraz.
The original twelve hectares have grown to twenty-nine, farmed without irrigation in small parcels. Winemaker Sarah Crowe joined in 2013 and now works with vineyard manager Andrew George, tending to the needs of individual blocks and varieties.
Yarra Yering 2015 Dry Red No. 2
Australian Red
Blackberry and plum lead a concentrated, dark-fruited profile, joined by violet, pepper and savoury spice. The palate is medium-bodied yet weighty, with generous fruit, assertive tannins and crisp acidity held in a fresh, detailed frame. Poised and long, it suits lamb, grilled beef or earthy mushroom dishes.
Yarra Yering 2011 Dry Red No. 1
Australian Red
Blackcurrant, cloves, cedar, pencil lead and fennel seed are present in a berry-filled profile. The palate is vibrant and medium-bodied, with cassis, crisp acidity and medium-firm grainy tannins. Cabernet Sauvignon is joined by Merlot, Malbec and Petit Verdot. The varieties are fermented separately in open fermenters, hand-plunged twice daily, and matured in French oak before blending.
Yarra Yering 2019 Dry Red No. 3
Australian Red
Boysenberry and cardamom appear with mocha and charcuterie. Blackcurrant, liquorice, fragrant blue fruit, savoury depth, flowers and bay leaf fill a medium-bodied profile with a long palate. The six-grape field blend uses Touriga Nacional, Tinta Cão, Tinta Roriz, Tinta Amarela, Alvarelhão and Sousão. Grapes are hand picked, destemmed and left uncrushed. Initial working is by foot, and maturation lasts ten months in old oak.