2016 Yarra Yering Release

sarah crowe barrels

Yarra Yering is one of the oldest and most beautiful vineyards in Victoria’s Yarra Valley. Established in 1969 by Dr Bailey Carrodus, the 1973 vintage saw production of the first vintage of Dry Red Wine No. 1 and Dry Red Wine No. 2. Yarra Yering quickly gained an international reputation for quality and individuality and paved the way for other Yarra Valley wineries. Frequently named among the top Yarra Valley wineries, Yarra Yering’s proud tradition is being continued to great acclaim by current winemaker Sarah Crowe, 2017 James Halliday’s Winemaker of the Year.
This week we are quite excited to be able to offer out the 2016 release of these cult wines, where the outstanding work that was done in the vineyard and the cellar produced, yet again, exceptional results.

To sign up to our newsletter and stay appraised of all events and offers, please click HERE


Chardonnay - $97
Fruit for this wine was sourced exclusively from two individual blocks on our estate. These unirrigated vines, planted in 1969, are amongst the oldest Chardonnay in the Yarra Valley.
Hand harvested grapes placed in a cool room overnight to chill them before whole bunch pressing. This gives us very high quality juice transferred directly to oak barrels for fermentation. Wild yeasts were allowed to carry out the fermentation gaining some complexity. No malolactic fermentation was used as there was ample flavour in the fruit this year. All French and fine grain oak barrels with 30% new oak, the balance one, two, three and four years old. Maturation for 10 months in our cool underground cellar before blending and bottling.
“Bright & complex nose of blossom, stonefruit, candied figs & lemongrass with subtle background oak. Generosity of stonefruits flavours give fruit volume and weight to the palate. A ginger cream spice and texture lending weight with gentle vanillin oak and a fine tannin framework.” – Yarra Yering
*95 Points, James Halliday Wine Companion*

Carrodus Viognier  - $145
This Viognier is sourced from some of the oldest Viognier vines in the country. There are three blocks across the vineyard with varying age.
Tiny yields, this fruit is hand harvested lovingly by only Yarra Yering staff, into the cool room overnight and then whole bunch pressed. Any juice not pressed from the skins is then frozen to be used in the Dry Red Wine No2 ferment weeks later. The Viognier juice is run off to old oak barrels without any clarification for primary fermentation. Due to the warmer growing season in 2016, no malolactic fermentation was encouraged, a change from previous years. Only two barrels produced in 2016.
"Apricot flavours and a silky texture deliver oodles of weight and flavour. A Yarra Valley bright acid line comes through to drive the back palate and tame the generosity. Tannins, rarely seen in white wines, add flavour and texture while carrying the flavour to a long lingering finish." - Yarra Yering
"Signatory apricot blossom, very lifted and expressive jasmine and musk stick aromas. Apricot flavours and a silky texture deliver oodles of weight and flavour." - 94 Points, James Halliday Wine Companion

Pinot Noir - $97
Fruit for this wine was sourced exclusively from the Yarra Yering planting of Pinot Noir, containing some of the oldest vines of their type in the Yarra Valley. A mixed planting of 4 clones was undertaken in 1969, then followed up with replication in 1981 (top of the slope) & 1984 (bottom of the slope).
The grapes were hand-picked and chilled in a cool room. Processing the following day along a fruit sorting table and destemmed gently into our signature “tea-chest” small fermenters. Stalks were added back to some of the fermenters to contribute subtle structure, complexity and aroma. Gentle extraction via hand plunging twice daily and gentle pressing. Maturation for 10 months in all French barrels with only 30% new and the balance older oak.
“Perfumed nose with mixed cherry fruits interlaced with aniseed spice. A medium-bodied yet powerful style featuring a rich and velvety palate. Elegance combines with concentration, showing the characteristic tannin structure of this individual site.” – Yarra Yering
*97 Points, James Halliday Wine Companion*

Dry Red No2 - $97
95% Shiraz, 2% Viognier, 2% Mataro, 1% Marsanne
Original 1969 plantings of Shiraz and Marsanne with additional Shiraz, Mataro & Viognier drawn from vines planted from 1984 to 1995.
Fruit was hand-picked, bunch sorted and destemmed directly to the Yarra Yering half-tonne open-fermenters. As much whole berry as possible is retained to encourage perfume. Some stalks were added back to some of the fermenters in order to contribute structure and aroma. Some fermenters added frozen Viognier skins to the bottom, some with Marsanne skins. The wine was aged for 12 months in French oak barriques, 30% new before blending and bottling.
"A wine style that has always been blended for perfume, texture and spice. Fragrance enhanced by the Viognier balanced with a mixed berry fruit profile. Marsanne lends texture and volume to the palate, Mataro the floral notes and spice. Primary fruit leads onto savoury graphite and white pepper underpinned by background stalkiness and concentrated meatiness." - Yarra Yering
"Fragrance and headiness, this wine exudes intense perfume, mixed berry fruits, floral notes and spice. The addition of Mataro and co-fermentation with white grapes Viognier and Marsanne intensify the Shiraz character while providing complexity, richness and generosity." - 97 Points, James Halliday Wine Companion 

Agincourt - $97
75% Cabernet, 25% Malbec
Fruit was sourced from the Agincourt block of Cabernet sauvignon planted in 1995 and Malbec planted in 1990. The Agincourt block is located at the eastern end of the vineyard and is one of the more sheltered sites. This Cabernet clone is distinctly different to the No1 clone being more aromatic and lifted.
Hand harvested, crushed and destemmed into the half-tonne open fermenters. Hand plunged twice daily with some extended time on skins to soften the Cabernet tannins. Basket pressing and malolactic fermentation in French Bordeaux all 2-year-old shaped barrels for 18 months.
"Agincourt Cabernet consistently exhibits classic cabernet characters of cassis and dark berry fruits, chocolate along with an aromatic leafy lift. The Malbec plays its part with inky robust plum and black cherry and ample tannins to provide beautifully balanced structure." - Yarra Yering
"Agincourt Cabernet consistently exhibits classic cabernet characters of cassis and dark berry fruits, along with a unique leafy herbaceousness. The Malbec plays its part with inky robust plum and black cherry and ample tannins to provide beautifully balanced structure." - 96 Points, James Halliday Wine Companion

Underhill Shiraz - $97
1973 planted 8 acre block of Shiraz at the western extremity of the Yarra Yering vineyard. Hand harvested, bunches across a sorting table and destemmed with no crushing to retain whole berries. Fermentation in the Yarra Yering half-tonne open-fermenters, hand plunged twice daily. High use of stalk baskets to increase stalk tannins, structure and interest. A component of 100% whole bunch fermentation as well as some 20% whole bunch fermentation help to give some volume and plushness to the fruit palate. Air bag pressed to release the last fermenting juice from the many whole berries remaining. The wine then aged for 12 months in French oak puncheons (500L) only 30% new oak.
"New world cool climate Shiraz starts here. Heady black plum fruits and pretty violet aromatics interlaced with liquorice spice and nettle undergrowth. The heavier clay based soils produces wine dark fruits and spice, chewy tannins creating the framework to support the fruit and savoury undertones." - Yarra Yering
*96 Points, James Halliday Wine Companion*

Yarra Yering Dry Red No1 - $110
66% Cabernet sauvignon, 16% Merlot, 15% Malbec, 3% Petit Verdot
The first plantings at Yarra Yering into block No.1 were these Cabernet vines and the name was born. The Malbec was also part of the original 1969 plantings. Some Merlot vines are interplanted with the Cabernet with subsequent plantings made in 1990 on the newly acquired neighbouring land. Petit Verdot is now only grown on the hillside of the new territories.
All hand harvested as well as processing across a sorting table, only the best berries go into this wine. The Cabernet fruit is crushed to build structure through fermentation. Merlot, Malbec and Petit Verdot are whole berry ferments for fragrance and palate flesh. All fermented in half-tonne fermenters and hand plunged twice daily, some of the Cabernet spending extended time on skins. Components kept separate in French oak barrels, only 40% of them new until being blended just before bottling after 15 months barrel maturation.
"A stylish Cabernet dominant lifted nose entwined with the complexities of the three other varieties present. Signature blackberry, aniseed, and sarsaparilla with lifted bergamot and bay leaf fragrance. A medium bodied wine style thanks to the Yarra Valley climate where a core of fruit and signature acid vibrancy are hallmarks, so too is the fine boned tannin structure. In true Yarra Yering tradition, it combines power with poise, concentration with finesse" - Yarra Yering
"Profoundly juicy and rich, yet kept under tight control by the web of ripe tannins, oak part of the structure and texture but not flavour per se. It is a wine that you can sit with for a prolonged examination and discussion, and still not cover all its characteristics or ask all the questions."- 97 Points, James Halliday Wine Companion
*Trophy winner, Best Cabernet Varieties & Their Blends – Yarra Valley Wine Show 2018*

Carrodus Shiraz  - $250
Fruit sourced exclusively from a small block of 1969 planted Shiraz
Hand harvested small section of the Shiraz vineyard for this wine, destemmed gently to retain whole berries into a 600kg fermenter for fermentation, hand plunging twice daily. Pressed gently and gravity filled to two French oak barriques, 50% new.
"Pretty violet perfume, blue and black fruits and cured meats. The palate has beautiful density of fruit, liquorice spices and a slate - graphite minerality. A gentle framework of charry oak tannins balanced with the fruit surround the intense fruit flavour and layered texture." - Yarra Yering
"Pretty violet perfume, ripe plum fruit and pepper spice. The palate has amazing density of fruit and weight with pepper spices. A framework of chary oak tannins in balance with the fruit surround the intense plum fruit and liquorice spiced flavour and layered texture." - 98 Points, James Halliday Wine Companion

Carrodus Cabernet Sauvignon - $250
Fruit sourced from the 1969 planted No.1 Cabernet Sauvignon, exclusively from the south west corner following a gravel band across the block.
Hand harvested, destemmed and crushed into our Yarra Yering half-tonne open fermenters. Hand plunged twice daily until fermentation is complete, some extended time on skins until tannins soften before basket pressing for gentle tannin extraction. Gravity filled to 2 French oak Bordeaux shaped barrels, one new and one two year old for 18 months completing malolactic fermentation in the cool underground cellars.
"Blueberry and blackberry fruits interweaved with cassis and wafts of sage highlight the varietal characteristics. Cool climate Cabernet sauvignon with floral vibrancy, the palate is rich and round where berry fruits dominate, some classic leafy herbs add a savoury note and the natural acidity gives the wine life and longevity." - Yarra Yering
*99 Points, James Halliday Wine Companion*

To purchase any of the products in today's newsletter please give us a call on (07) 3252 1117, or email info@thewineemporium.com.au. Prices valid until Tuesday 05.02.19


Liquor Licence 36128212. WARNING under the Liqour Control Reform Act 1998 it is an ofence to supply alcohol to a person under the age of 18 years (Penalty exceeds $6,000) for a person under the age of 18 years to purchase or receive liquor (Penalty exceends $500)