Yering Station, Yarra Valley 'Village' Chardonnay

Cool-climate Chardonnay offering citrus, white peach and a touch of flint, with delicate oak complexity playing a supporting role to a citrus-fruit palate full of freshness..

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. 

Vineyard

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 Yering Station vineyard consists of five sites across Yarra Glen and Coldstream which are sub-regions of the Yarra Valley. Each vineyard site has subtle changes in soil, aspect and elevation which builds complexity it the wines. The Chardonnay vines are Mendoza, I10v5, P58 clones which are cane pruned VSP trained, which suits the terroir made up of Duplex grey loam over yellow clay. 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 manually harvested.

Winemaking

Vinified following a philosophy that the wine should reflect its origins. The grapes were carefully selected and pressed. The must was 100% barrel-fermented with selected yeasts and without skin contact. The wine did not go through malolactic conversion, retaining a balancing crisp style. The wine was aged in 500-litre French oak puncheons of which 16% were new, for nine months. 

Tasting Note

Cool-climate Chardonnay offering citrus, white peach and a touch of flint, with delicate oak complexity playing a supporting role to a citrus-fruit palate full of freshness. 

Grape

Chardonnay 100%