New Release

2015 Yarrabank Cuvée

$40.00
$240.00
-
+

Centuries-old tradition from Champagne meets modern Yarra Valley winemaking. Made in methode traditionelle. Wonderful balance of rich biscuit-y autolysis and fresh vibrant fruits. Red apples, orange and tart strawberries. A lovely creamy mousse and with a refreshing aperitif finish that is long and rewarding.

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  • Viticulture
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Viticulture

56% Chardonnay, 44% Pinot Noir
2013
Yarra Valley

Tasting Notes

Ripe golden straw with a fine, persistent bead.
Lovely complex nose of toasty Anzac biscuits, ginger spice and honey, with fresh fruits of ripe summer plums and orange zest.
Wonderful balance of rich biscuit-y autolysis and fresh vibrant fruits. Red apples, orange and tart strawberries. A lovely creamy mousse and with a refreshing aperitif finish that is long and rewarding.

Winemaking

13.00%
750ml
3.28
Fruit from the upper Yarra was hand picked and underwent two fermentations - one in steel, one in bottle.

Professional Reviews

95
The Wine Front, April 2021 The 2015 Yarrabank Cuvée is a blend of 50% Pinot Noir, 50% Chardonnay all sourced from Wombat Creek, one of the higher elevations in the Yarra Valley and that extra layer of finesse and freshness is always a bonus in sparkling wine. Released under the careful eye of the new Senior WInemaker Brendan Hawker, returned to Yering after other wine adventures. Tiraged in November 2015 with only 3g/L dosage, this is decadence itself. Sumptuous flavours of dark chocolate, quince, red apples and kumquats are all wrapped up in a nutty blanket of smooth, fine bubbles, finishing smoky and rich. On the palate, the flavours offer a soft fruitiness of peaches that have been poached in vanilla, star anise, cinnamon and nutmeg but at no point do these rich and complex flavours become overwhelming of the fresheness and acidity that bring backbone and structure to the wine. If i’m honest, I feel a little underdressed even drinking this, it deserves better. I should be at the sort of dinner party that has crushed velvet drapes, Titian paintings, serving rolled pork loin stuffed with prunes soaked in Armagnac and a dessert that involves dark chocolate mousse and gold leaf. I’m in my soft clothes at home but with a glass of this, I can allow the fantasy to linger a little longer.