Description

ABOUT THE PRODUCER:
With vines being first planted in 1838 by Scottish-born Ryrie brothers, Yering Station was the first vineyard in Victoria State. The brothers acquired 17,400 hectares and planted two grape varieties at the time -‘Black Cluster’ and ‘Sweet Water’. In 1850, the site was sold to a Swiss-French immigrant, Paul de Castella. He increased the vineyard by a further 20 hectares, sourcing vines from around the globe including some from Chateau Lafite. A jewel in the Yarra Valley crown, Yering Station produces world-class cool climate wines from its revered vineyards which are famously abound with expressive varietal flavour and integrity.

THE VINTAGE:
A wetter than usual start to the season resulted in lower yielding crops, which in some varieties were up to 50% lower than usual. However, the lower quantity meant the fruit quality was excellent, with vines producing intense flavour and fruit concentration.

ABOUT THE VINEYARD:
The Chardonnay grapes are sourced from premium growers in the cool climate Victorian regions of the Pyrenees and Nagambie Lakes. The Pyrenees is located at the western reach of the Great Dividing Range, with sub-valleys and lush green rolling hills it lies at a latitude of 37º, an ideal climatic band for growing grapes. The combination of red clay, quartz and sandy loam soils and cool nights and warm days allow for slow ripening and create ideal conditions for crisp wines. Nagambie Lakes is a sub-region of the Goulburn Valley in Central Victoria, where Lake Nagambie, the Goulburn River, and many billabongs, creeks and smaller streams shape the region’s terroir. The region’s mild mesoclimate prolongs the growing season, resulting in a long grape hang time. The region’s reddish-brown soil, rich in iron oxide, is both well-draining and moistureretentive, keeping the vine hydrated while restricting excessive growth which results in concentrated flavours. The vines are between 10 to 40 years old and are made up of clones P58 and I10V12.

THE WINEMAKING PROCESS:
The grapes were carefully selected and underwent cool fermentation in stainless steel tanks with selected yeasts, lasting 14 days. Lees stirring took place post fermentation, adding texture to the resulting wine. The wine was matured on the lees for several months prior to bottling.

OUR TASTING NOTES:
A bright and refreshing Chardonnay with vibrant aromas of grapefruit, stone fruits and honeydew melon, a creamy texture and a clean, fresh finish.

GRAPE VARIETY:
Chardonnay 100%.