Yering Station, Yarra Valley, Chardonnay

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Little Yering
Grape Varieties
Optimum Drinking
Within 5 years
Wine Style
A classic cool climate yet complex Chardonnay
Alcohol by Volume
Style / Colour

Classic cool-climate Chardonnay, with lifted aromas of pear and grapefruit through to a refreshing palate full of white nectarine, citrus and subtle toasty vanilla notes.

Producer Note

With vines being first planted in 1838 by Scottish-born Ryrie brothers, Yering Station was the first vineyard in Victoria State. The brothers acquired 17,400 hectares and planted two grape varieties at the time -'Black Cluster' and 'Sweet Water'. In 1850, the site was sold to a Swiss-French immigrant, Paul de Castella. He increased the vineyard by a further 20 hectares, sourcing vines from around the globe including some from Chateau Lafite. A jewel in the Yarra Valley crown, Yering Station produces world-class cool climate wines from its revered vineyards which are famously abound with expressive varietal flavour and integrity. 


Situated just 45 kilometres east of Melbourne, the Yarra Valley is a large and diverse cool-climate wine region. Its elevation spectacularly ranges from lows of 50m to heights of 1,250m, due to the influence of the Great Dividing Range. The region is characterised by significant rainfall during winter and spring, which helps to nourish the vines throughout the dry, but cool summers. The estate Chardonnay vines are clones Mendoza, P58, I10V5, which vary in age from five to 22 years. They are cane pruned VSP trained, which suits the terroir made up of Duplex grey loam over yellow clay soils. Each vintage, the use of precision viticulture is used to map and isolate the finest parcels from the best blocks and even the best rows. Such practices include innovative soil and canopy mapping technology known as EM38; this enables the viticulture team to unearth microvariations within the parcels. The vineyard is machine and hand harvested. 


The Chardonnay grapes were barrel fermented with a combination of wild and selected yeasts, lasting 10 to 14 days. The wine did not go through malolactic conversion. It was racked to 500-litre French oak puncheons, of which 20% were new, where it spent nine months maturing.  

Tasting Note

Classic cool-climate Chardonnay, with lifted aromas of white blossom, pear and grapefruit, leading to an energetic palate full of white nectarine, citrus and subtle vanilla toasty notes, wrapped up in a tightly wound core of acidity.


Chardonnay 100%

The technical information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change according to vintage

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