Yarra Yering Underhill Shiraz (2012) - 375mL
per bottle in a dozen or
$300 in a single transaction
Aroma: New world cool climate Shiraz starts here, with Yarra Yering's Underhill Shiraz. Heady plum fruits and pretty violet aromatics interlaced with liquorice spice and hint of cracked pepper.
Palate: Blood plums and cigar oak with a violet floral lift from the inclusion of stalk during fermentation. The heavier clay based soils produces wine dark fruits and spice, chewy tannins creating the framework to support the fruit and savoury undertones. A high inclusion of stalks are added back as well as some 100% whole bunch fermentation wine to lend juiciness plus extra cut and persistent tannins to the sweeping finish of Yarra Yering's Underhill Shiraz.
97 Points – James Halliday, Wine Companion
James Halliday’s Top 100 Wines of 2014 – Best Reds Over $20
94+ Points – Gary Walsh, www.winefront.com.au
For The Wine Nerds (like us!)
The better the fruit quality and condition the less winemaking influence is required to deliver premium wine that lasts through the ages.
All fruit at Yarra Yering is hand-picked into 10kg picking buckets in the cool of the morning, and delivered direct to the winery. The fruit is sorted, then either destemmed or crushed into the traditional Yarra Yering “tea chest” 0.5-tonne open-fermenters. Depending on the variety, stalks may be added back during the fermentation stage in baskets for easy removal when there is just enough stalk tannin present.
Occasionally there will be some 100% whole bunch fermenters for use as a blending component. The stainless steel lined wooden tea chest fermenters were designed by Dr Carrodus to hold just the right amount of fruit to fit into the basket press. During fermentation they are hand plunged for gentle tannin extraction, initiated naturally or sometimes with a specific cultured yeast strain.
Once fermentation is complete they will be basket pressed, preferred for its gentle separation of wine from the grape skins and seeds before being transferred via gravity to barrel.
Here in Yarra Yering's underground barrel cellar the wine will complete malolactic fermentation in French oak barrels. The barrel age, size, shape and maturation time will be dependent on the variety and wine style before blending and bottling.
Great wine is made in the vineyard.
The 70 acres of vines at Yarra Yering are grown without irrigation on a northerly slope at the foot of the Warramate hills. Good drainage, all day exposure to the sun, and enough elevation from the valley floor to avoid the spring frosts produces wines that are inherently balanced, precise and elegant.
The yield is low, 1-2 tons per acre, resulting in fruit with great intensity and concentration of flavour and with an abundance of natural acidity.
The rows of vines are planted three metres apart, but in-row vine spacings vary across the vineyard, depending on grape variety and suitability to soil type.
Hand-pruning is undertaken over winter by the vineyard staff, regardless of weather! As the vineyard has grown in size from the original 30 acre block to the current 70 acres, new varieties have been planted to supplement the traditional cabernet, pinot, shiraz, and chardonnay.
A steep west facing hillside purchased in the 90’s was terraced and planted with Portuguese varieties to take advantage of the hot afternoon sun. An East facing slope below these varieties is planted to merlot, mouvedre and petit verdot.
Yarra Yering has not stood still, the endeavor to produce better wines is pursued constantly in the vineyard.