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:
2023 saw a wet growing season with record rainfall throughout spring and into January. The slightly longer, drawn-out style of this vintage has meant that every single block and variety had all the time they respectively required. Perfectly warm days and cool nights allowed parcels to be delivered to the winery without haste.

ABOUT THE VINEYARD:
Situated just 45 kilometres east of Melbourne, the Yarra Valley is a large and diverse cool-climate wine region. Its elevation spectacularly ranges from lows of 50m to heights of 1,250m, due to the influence of the Great Dividing Range. The region is characterised by significant rainfall during winter and spring, which helps to nourish the vines throughout the dry, but cool summers. The estate Pinot Noir vines are clones MV6, Abel, D5V12, which vary in age from six to 23 years. They are cane pruned VSP trained, which suits the terroir made up of Duplex grey loam over yellow clay soils. Each vintage, the use of precision viticulture is used to map and isolate the finest parcels from the best blocks and even the best rows. Such practices include innovative soil and canopy mapping technology known as EM38; this enables the viticulture team to unearth microvariations within the parcels. The vineyard is machine and hand harvested.

THE WINEMAKING PROCESS:
The Pinot Noir grapes were fermented in an open fermenter with a combination of wild and selected yeasts, lasting 10 days. The wine went through malolactic conversion, resulting in a softer mouthfeel. It was racked to 500-litre French oak puncheons, of which 17% were new, where it spent eight months maturing.

OUR TASTING NOTES:
Perfumed notes of red berries, floral notes and sweet spice lead to a palate of great purity, where ripe cherry flavours surround finely knit tannins. Long, balanced with bountiful complexity.

GRAPE VARIETY:
Pinot Noir 100%.