2014 Yering Station Reserve Chardonnay
Rated : 95 Points
Yes. It nails it. It tips briefly into plush territory but is essentially lean, long and complex. Best of many worlds. Steel, grapefruit, some funk, some woodsmoke, some toast, and a run of succulent white peach. In short, it tastes beautiful.All mendoza clone; both wild and cultured yeast; 100% barrel fermented; matured exclusively in 500 litre barrels.
Campbell Mattinson, Winefront, 29 June 2016
2014 Yering Station Reserve Shiraz Viognier
Rated : 97 Points
Viognier is only 1.5% of the wine but it still features on the front label. This is grown on vines ranging from 11-27 years old, cropped at 1.5 tonne per acre. It spends 18 months in French oak, 20% new, 225 litre and 500 litre. Roughly 4 weeks on skins.
This is a belter of a release. The price is high but the quality stares it down. It’s spicy but rich, firm but flowing. It has a flavoursome, structure-packed kick to the finish. Alcohol warmth is nowhere to be seen. The peppers, the fennel, the herbs, the dried spices. There’s some reductive stink but it’s entirely a positive. It’s a spellbinding wine.
Campbell Mattinson, Winefront,29 June 2016.
2014 Yering Station Reserve Cabernet Sauvignon
Rated : 93+ Points
From 15-25 year old vines. Single vineyard “near Spring Lane in Coldstream”. Open fermented an into French oak for 18 months – small and large format. 30% new.
Reserve cabernet from Yering Station; it can be a controversial beast. This 2014 release though steers the ship towards elegance. It’s firm but floral with creamy oak giving curranty, sweet-sour fruit a soft, smooth ride. It’s so contained it feels coiled; a twist of bitter herbs to the aftertaste gives you something to ponder. That firmness makes it a difficult wine to rate; much will depend on how it unfurls. But for taste, texture and style it is a very fine wine.
Campbell Mattinson, Winefront, 28 June 2016