Smooth and balanced with a long finish. Orange peel and woody notes. Hint of nuts and spice. Great with fruity, creamy desserts. — 7 days ago
Bouquet of hot caramel, gunsmoke, minerals, traces of cinnamon, cayenne, and cocoa. Lush back cherries on the palatte. Drinking well even months after opening it. — 24 days ago
Full flavour of honey and figs. Mellow, but rich. Smooth and complex. Would like more of a finish. — 7 days ago
Paired with Vanilla Bean Crémeaux. Superb! — 18 days ago
Pale to mid Lemon in colour. Funky leesy struck match sulphidic notes together with grapefruit, white peach. Barrel ferment characters with lees stirring I would guess. Slightly “worked”. A light to medium weight palate showing grapefruit and mild stone fruit notes. Some good winemaking on show here from an excellent winemaker in Tom Carson. Serrat is the personal venture of Tom and his French wife, Nadege. His main job is chief winemaker for the highly credentialed Mornington Peninsula winery, Yabby Lake. — 8 days ago
Raisins, butterscotch, candied pecans...perfect with pumpkin pie. — a day ago
A blend of old cask aged ports matured at Quinta da Pacheca cool cellar. With many years of ageing, the wine takes on its amber tawny color, with aromas of spice, nuts and oak. On the palate red fruit flavors, sweet, dried raisins and cacao with nice mouthfeel, smooth and complex. Rich and elegant long finish with a pleasant nuttiness, ending with honey & oak notes. Had this a few years ago and tried a new batch. Nice! — a month ago
All fruit at Yarra Yering is hand-picked into 10kg picking buckets in the cool of the morning, and delivered direct to the winery. The fruit is sorted, then either destemmed or crushed into the traditional Yarra Yering “tea chest” 0.5-tonne open-fermenters. Depending on the variety, stalks may be added back during the fermentation stage in baskets for easy removal when there is just enough stalk tannin present.
Occasionally there will be some 100% whole bunch fermenters for use as a blending component. The stainless steel lined wooden tea chest fermenters were designed to hold just the right amount of fruit to fit into the basket press. During fermentation they are hand plunged for gentle tannin extraction, initiated naturally or sometimes with a specific cultured yeast strain.
Once fermentation is complete they will be basket pressed, preferred for its gentle separation of wine from the grape skins and seeds before being transferred via gravity to barrel.
Completes malolactic fermentation in French oak barrels.
Pleasingly unusual in its initial presentation, redolent of roasted carrots and turmeric, Indian spiced cauliflower. Resolves into a more familiar kalamata olive and ripe red fruit character, with some notes that push the profile towards a bigger, almost chocolatey, vanilla-laced Australian character. The sweet glazed root vegetable flavors remain, quite welcome and delicious. — 11 hours ago