James Halliday “The age of terroir” in The Weekend Australian

James Halliday featured Yering Station and the winery’s work on precision viticulture in his recent Weekend Australian article. He discussed the extensive use of precision viticulture via GPS, geographical information systems and airborne imagery to what our winemaker Willy Lunn calls “the sweet spots”.

98 POINTS 2013 Yering Station Reserve Yarra Valley Shiraz Viognier: The colour is deep and bright; the bouquet exotic and compelling; the multilayered, medium to full-bodied palate lifts the bar further. Plum, black cherry, spice and cracked pepper join ripe tannins, all in seamless balance. Sourced mainly from the sweet spots on Carrs Vineyard.

95 POINTS 2013 Yering Station Yarra Valley Shiraz Viognier: Bright hue; red cherries and spices play tip and run on the expressive, inviting bouquet; the palate texture a mix of silk and taffeta, the juicy, gently spiced red fruit flavours a sheer delight. First-class now or later style. High quality but not in the same class as the Reserve.

94 POINTS 2013 Yering Station Yarra Valley Cabernet Sauvignon: Open-fermented, 80% with 21 days on skins, 20% for 42 days (fermentation 21 days), matured in French oak (25% new) for 18 months. This bold approach moves the wine left of centre of the usual Yarra Valley elegance, but makes up for that through its intensity.

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Published On

June 9, 2016