| Region of production: | Port Phillip Zone, Victoria |
| Winery Location: | Yarra Valley |
| Year Established: | 1969 |
Vineyard Holdings
28 ha
Top Wines Produced & Inaugural Vintages
- Dry Red No. 1, a Bordeaux blend. Inaugural vintage 1973.
- Dry Red No. 2, a Shiraz-based Rhône blend co-fermented with Viognier and Marsanne. Inaugural vintage 1973.
- Underhill Shiraz, 100% Shiraz
Average Total Production
- 36,000 bottles
Summary
Dr. Bailey Carrodus, a PhD in plant physiology and with a degree in Oenology, founded Yarra Yering in 1969. At the time, he planted thirty acres and produced his first vintage in 1973. The original 30 acres has increased over the years to 70 acres, with planted varieties extending to Portuguese varieties (used for Port-style fortified wine), Chardonnay, Nebbiolo, Barbera, Merlot, Carmenere, Mourvèdre, and Petite Verdot. The vineyard is dry farmed, and pruning and harvest is manual. Carrodus made the wines for 35 years until his passing in 2008. After Carrodus’s death, Yarra Yering was put on the market and sold in June of 2009. Low-yielding vineyards and Carrodus’s winemaking style combined to create powerful and long-lived wines. It was his wish that the vineyards and style Yarra Yering has become known for continue despite new ownership. Up-and-coming winemaker Sarah Crowe was installed in 2013 and was most recently named Australia’s Winemaker of the Year in 2017.
Style & Vinification Techniques
Wines are made in separate batches, fermented in stainless steel-lined wooden fermenters and a single yeast strain is used for all varieties. Small French barrels are used for aging, with various proportions of new oak used depending on wine and vintage. The wines are never acidified and not filtered prior to bottling.
Producer Website: Yarra Yering