Pale straw in colour with green hues. Lovely white peach & pear fruit aromas, creamy 'barrel ferment' & cashew nut supported by a citrus/mineral freshness. The palate is an intoxicating mix of stone fruit purity with an edgy flintiness. Vanillin oak spice richness finishing with a crisp, clean acid tail.
The cool climate and long, slow ripening season of the Yarra Valley to the east of Melbourne provides an idyllic environment for growing and ripening the likes of Pinot Noir, Chardonnay and Syrah. . With some of the finest vineyards in the Yarra Valley, Yering Station has pioneered a style across the range of wines, which possess a freshness of fruit quality which is beautifully poised and show an elegance not usually associated with Australia. This balance between New World upfront fruit style.. read more
Machine-harvested, cultured yeast, fermented in French oak (10% new), 4 months lees stirring, 10 months in barrel. Takes a little while for the wine to send its message, but it then doesn't hesitate, filling the mouth with peach and melon fruit, acidity and oak both playing walk-on, walk-off roles.
A new range from Yering Station which, naturally, will up (or re-position) the price of the Estate wine.Honeydew, white peach, a little almond and ginger spice oak. Good flavour, zesty acid cut, even flow and a persistent finish offering lime and spice as a farewell. Has an effortless appeal and built-in ease of drinking. Light flinty textural touches are at play too. Excellent value. Yum.
A brand new wine slotting between Yering's Little and itâs Estate Chardonnays. The focus here is on middle and Upper Yarra fruit, hand picked with one-fifth barrel fermented in new oak. The result is a finely crafted grapefruit, white peach and lemon blossom style with a touch of toasty oak on the finish.
Wine Business Monthly - "Yering's new tier, blending middle and Upper Yarra chardonnay to create a finely crafted grapefruit, white peach and lemon blossom style with a subtle touch of toasty oak. "
Grapes are sourced from the cool viticultural region of the Yarra Valley, north east of Melbourne. After destemming, the grapes are gently crushed and pressed into stainless steel tanks for cooling and settling prior to fermentation in French oak barriques, 25% of which are new. There is no malolactic fermentation performed in order to retain the natural acidity formed in the cool climate ripened grapes, but the lees are stirred in barrel during its 11 months ageing. Bottling is with a light filtration and fining.
