£65.00
Although wine was an important industry in the Yarra Valley throughout
the 1800s, by the 1920s it had largely halted as farmers favoured the
greater returns available from sheep farming. It took the vision of a now
legendary plant physiologist and Roseworthy winemaking graduate,
Dr Bailey Carrodus, to help re-establish the Yarra Valley as one of
Australia’s preeminent wine regions. It was during his years studying at
Queen’s College, Oxford that Dr Carrodus’ wine philosophy was formed.
Here he encountered the renowned wines of the Old World that were
staples of the college cellars and these inspired him to visit the leading
wineries of France, Spain, Italy and Portugal to study their production.
He carried this knowledge with him and after taking up a position
at Melbourne University, he set his mind on finding the ideal site to
produce his own wines in a similar style to those he had grown to love.
After several years of careful research, he settled on the Yarra Valley as
the ideal site and in 1969 he purchased land at the foot of the
Warramate Hills. Here, the gentle slope with its northerly aspect and
deep grey silty loam shot through with bands of gravel fulfilled all of
his requirements: good drainage, all-day exposure to the warm sun,
and enough elevation from the valley floor to avoid the spring frosts.
He named his vineyard Yarra Yering and in 1973 produced the first
vintages of his now iconic Dry Red Wine No. 1 and Dry Red Wine No. 2.
Dr Carrodus continued to make the wines until his death in 2008, when
the winery was purchased by businessmen Ed Peter and Reid Bosward.
As long-term fans of Yarra Yering, they continue to honour the founder’s
quest for elegance and sophistication, ably supported by winemaker
Sarah Crowe, who in 2017 was named Winemaker of the Year by James
Halliday.
Hand-harvested grapes placed in a blast chiller overnight
before whole bunch pressing gave very high quality
juice. 24 hours’ settling before transfer to French oak
barrels: some 228L barriques and some 500L puncheons,
with 30% new oak. Both wild yeasts and cultured yeast
were allowed to carry out the fermentation, offering
complexity and a hint of struck match. Natural acidity
was retained by inhibiting malolactic fermentation.
Maturation for 10 months in the cool underground cellar
before blending and bottling.
Bright and flinty oyster shell nose with grapefruits,
pears and lemongrass. A hint of vanilla oak brings a
sweet perfume.
Finesse combined with pillowy fruit weight, this is a
wine that is fine boned with citrus flavours dominating
in its youth. A citrus energy drives the palate with
a pithy interest and texture on the back palate. An
extremely fine-grained oak tannin framework lingers
on the finish.