Yering Station Reserve Pinot Noir Yarra Valley Victoria

Established in 1838 as the first vineyard in Victoria, the winery was built by Paul de Castella in 1859 from hand-made bricks, it originally housed some very advanced wine-making equipment that Paul de Castella had imported from France. Concentrated and complex, this wine has lovely ripe intense fruit of black cherry and plum. Fine French oak gives toasty, smoky aromas to the wine. The palate is full, plush and concentrated with great poise and velvety tannins followed by a long persistent finish. (12 x 75 cl)

Established in 1838 as the first vineyard in Victoria, the winery was built by Paul de Castella in 1859 from hand-made bricks, it originally housed some very advanced wine-making equipment that Paul de Castella had imported from France. 2001 was a great vintage for pinot noir in the Yarra Valley, and this wine is a fine example of what the variety does in perfect conditions. Complex aromas and flavours including cherry, blood plum, and spices, and silky texture. Destemmed and gently crushed into either open stainless fermenters or rotofermenters. Cold maceration for 3 days of some selected parcels to improve tannic structure. 5 days maceration with frequent plunging of the cap by hand. Pressed to barrel to complete fermentation prior to malolactic fermentation. Racked once before bottling after 11 months ageing in French oak barriques, 40% of them new and lightly filtered. Ruby red coloured wine with uplifted aromas of black cherry, plum and sherry in brandy. The nose also has complex floral undertones with hints of spice and tar. An intense, rich palate, well balanced. Red berries and toasty oak are the dominant flavours, with an attractive savoury, spicy finish. A rich, silky and elegant wine that will gain intensity and palate length with further bottle age. (6 x 75 cl)

Established in 1838 as the first vineyard in Victoria, the winery was built by Paul de Castella in 1859 from hand-made bricks, it originally housed some very advanced wine-making equipment that Paul de Castella had imported from France. Yering Station's famous pink wine, is a light wine, with flavours of berries and spice, with a crisp dry finish . The Pinot Noir bunches are given 12 (6 x 75 cl)

Established in 1838 as the first vineyard in Victoria, the winery was built by Paul de Castella in 1859 from hand-made bricks, it originally housed some very advanced wine-making equipment that Paul de Castella had imported from France. The Chardonnay grapes for this wine were harvested at optimum flavour intensity during the month of March. Two different Yarra Valley vineyards were handled individually in the winery to achieve greater complexity. All the juice was cold settled in tank with a large portion of solids added at racking then transferred to oak for fermentation using 50 % wild yeast and lees stirring. The wine was aged in 60% new French oak barrels for a year and in bottle for a further year. This Chardonnay is a Pale straw colour with a nose of refined citrus, peach and fig characters, a touch of floral with some subtle oak complexity and hints of hazelnut and cream. The palate is focused, intense and finely structured, displaying exceptional purity of flavour, fine acidity and length. (12 x 37.5 cl)

Established in 1838 as the first vineyard in Victoria, the winery was built by Paul de Castella in 1859 from hand-made bricks, it originally housed some very advanced wine-making equipment that Paul de Castella had imported from France. A Pale Straw coloured chardonnay with a pure and complex nose, of flinty, minerally characters as well as citrus hints of almond and a spicy complexity. The palate is clean and fresh with well-integrated oak characters. Like the nose, the palate is quite minerally and has great poise. Reday to drink now, this wine will age beautifully over the next 4-5 years. (6 x 75 cl)

Established in 1838 as the first vineyard in Victoria, the winery was built by Paul de Castella in 1859 from hand-made bricks, it originally housed some very advanced wine-making equipment that Paul de Castella had imported from France. An elegant example of a cool climate shiraz. This vibrant wine is medium-bodied, yet has a dense palate with a fantastic concentration of fruit flavour. A Deep Garnet coloured blend of 95% Shiraz and 5% Viognier. This wine has a complex and powerful nose, due in part to the addition of 5% viognier on the ferment. It has aromas of ripe berries, complex violet, liquorice and spice with a tarry oak complexity. The palate is full and rich with liquorice and floral flavours. Well balanced with soft ripe tannins and a silky, long and clean finish. This wine will gain intensity and palate length with further bottle age. (6 x 75 cl)

Amazing balance of viscosity and acidity. Luscious honey with freshness of Nashi pear and lemon complemented by great natural acidity and minerality. Available in 37.5cl Half Bottles. (12 x 37.5 cl)

Established in 1838 as the first vineyard in Victoria, the winery was built by Paul de Castella in 1859 from hand-made bricks, it originally housed some very advanced wine-making equipment that Paul de Castella had imported from France. A blend of chardonnay and pinot noir, it undertakes alcoholic fermentation in stainless steel tank, but no malolactic fermentation, and a minimum of 3 years bottle ageing. This sparkling wine is a Pale straw colour, with excellent persistent fine bead forming a delicate crown and a fine elegant bouquet of almond, pear and croissant aromas. The palate is elegant with harmonious nutty yeast and fruit complexities. The wine has a rich creamy mouthfeel with complex autolysis characters in the middle palate and a crisp finish with a lingering after-taste. The reserve wine adds weight and complexity and the 3 years ageing provides the overall balance and array of flavours. The finish is wonderfully long and intense. Ready to consume now it will age gracefully for the next 10 years. (6 x 75 cl)

Established in 1838 as the first vineyard in Victoria, the winery was built by Paul de Castella in 1859 from hand-made bricks, it originally housed some very advanced wine-making equipment that Paul de Castella had imported from France. A blend of Shiraz 95% and Viognier 5% the fruit comes primarily from the same vineyard that produced the 1997 and 1998 Reserve Shiraz. The grapes come from a small 2.5 acre vineyard planted in the mid 1980's on an easterly aspect. The vines are typically low cropping and in 2001 produced just 1.2 tonnes of grapes per acre. This wine represents a change in winemaking technique and style for Yering Station. The addition of a small amount of Viognier to fermenting grapes is a technique used for many years by the producers in the Northern Rhone appelation Cote Rotie and applied with quite some success to this Yering Station Reserve. Dark red wine with spice and black pepper aromas dominating the nose, underneath there is a complex array of violet, blackberry jam, liquorice and fine oak. The wine has a silky rich palate with wonderful poise. There are layers of concentrated fine-grained tannins with loads of powerful fruit supporting. The flavours cascade through the palate and provide a wonderful length of flavour. (6 x 75 cl)