Pretty darn good. Still rather acidic. Tonne of grapeyness, but still some olivey/greeny undertones. Lively and relatively fresh. — 8 years ago
This wine crushed. Inky darky beautiful reddy goodness. Huge cherry bomb but without the sweet over extracted ca style. (Duh. Its not CA) much more of a palette encompassing cherry thang. Great length, not a tonne of sediment. Decanted. — 8 years ago
Lead to believe that the 14' is going to be relatively hard to live up to but this is pretty damn enjoyable regardless. The thick, oily texture here could be possibly confused as potential barrel work, especially served warm, but don't let that fool you. Wet stones, chlorine, green apple and white peach aromas. The palate has a gob-tonne of green apple but despite that oily texture there's plenty of acidity here too — 8 years ago
Love this, great everyday Beaujolais. Begs for charcuterie. — 10 years ago
First off, this is top notch pinot. It’s still young, but has the bones to become something special. Initial aroma speaks of oak and structure, and a note not unlike Band-Aids. There’s a cherry component beneath, which comes through on the palate as well, laden with chewy texture and savoury notes. It paired exceptionally well with duck in cherry sauce, unsurprisingly. Looking forward to more of this. — 6 years ago
Bien ce Douro. Ça m'évoque des vins du sud (étonnant...) Du fruit très rouge, des épices.
Sur la tonne de viande du don papao, ça marche — 8 years ago
Oooooooooooo. What fun. That's a nice bottle for not a tonne of cash. Rich yummy acidity love — 8 years ago
Came across a forgotten case of this. Super interesting. Pencily tobaccoy still had acid not a tonne vof fruit though — 9 years ago
Poire, melon-miel et une TONNE de minéralité tendue par l'acidité et adoucie par le fruité juteux. C'est un vin de terroir. Sol essentiellement constitué de galet calcaires du Muschelkalk. 2009. — 10 years ago
J'ai adoré! Du fruité a la tonne, des notes florales et un corps souple mais soutenue — 10 years ago
Wow Fleurie you’re pretty!!! — 6 years ago
Quite different and a little funky for mine, but very good all the same — 7 years ago
Good example of a cool climate Australian Riesling. 10% is Gewurztraminer and it really shows. Med/High Acid, smells of citrus and citrus florals (like lime flower). Typical lemon and lime on the palate with a surprise of ginger at the end. Would like to try again in a year or two. — 8 years ago
Really nice. Reeeeally nice. Just a touch of oxidation, but still quite lovely. Again against my advice poured from bottle and not decanted. Truly better after a tonne of time, but whatcha gonna do. Not my circus, not my monkeys — 8 years ago
Seriously delicious... — 10 years ago
Fruits of the forest. Berry by the tonne. Some nice eucalyptus and thyme too — 10 years ago
Devin Bray
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 with a velvety smooth, Syrah-like mouthfeel. The sweet glazed root vegetable flavors remain, quite welcome and delicious. — 5 years ago