• Delivery
Wine clubWine clubWine clubWine club
  • Gift registry
  • Wishlist
  • FAQs
Rootstock Resurrections»
The story of Langmeil begins with early Barossa settlement, planted to Shiraz by Christian Auricht in the 1840s, the estate vineyards were restored by the Lindner and Bitter families during the 1990s. Some of Herr Auricht's original plantings are still in production, three and a half priceless acres of gnarled, dry grown vines which provided the cuttings for much of Langmeil's refurbished heirloom parcels. A princely range of old, to very old single vineyard wines, delineated by the eloquence of each unique site, defined by the provenance of history and pioneer folklore. Saved from the ravages of time by the hand of providence and generations of dedicated.. The legacy landscapes of langmeil»
Resplendence Of Rockbare»
Rockbare are raiders of precious but wayward vineyards, planted to outdated standards of viticulture, sadly unviable for large scale winemaking. These are however, precisely the nature of site that Rockbare choose to retain. Winemaker Tim Burvill worked at Wynns and Penfolds, where he refined his style alongside some of the best winemakers in the nation's history. Establishing his own label, he embarked upon a secret project to acquire parcels of prodigal Barossa vine. With a backbone of fruit grown to some of the oldest sites in Australia, much of Rockbare's fruit comes off vines a century or more of age. The intense power and complexity of Rockbare's.. Precious & prodigal parcels of the barossa»
Hubbub in the Hunter»
There were two scrub covered parcels of land, just outside Pokolbin village along McDonalds Road, that local council had long set aside for use as cricket ground and cemetery. Both were ultimately auctioned off to the highest bidders and sown to vine. A third undeveloped site became the subject of a long running feud among the new and old neighbours. Dodgy invoices between the rivals were exchanged and the division of firewood became a further cause of contention. A truce was eventually called by the two protagonists, Brokenwood and Hungerford Hill, for the sake of healthy viticulture. The nascent blocks achieved international renown as the eminent Cricket.. Sociable soils make for healthy vine»
Benedictions Of Bress»
Adam Marks is a chicken enthusiast. In his pursuit of the ultimate eating fowl, Marks traced a route throughout the barnyards, orchards and vineyards of La Belle France. He ultimately settled on the Harcourt Valley of greater Bendigo to establish his own agricultural concern in 2004. Succulent roasting chickens and ripe juicy apples soon gave way to a range of world class wines, which are defined by their regional eloquence, sublime excellence and bucolic grace. The Vineyard Bress is a place of pristine soils, cheerful livestock and breathtaking pastoral charm. The wines speak for themselves, crafted to the most painstaking, small batch vinification.. Halcyon harvests of harcourt valley»

Yering Station Village ED Pinot Rose CONFIRM VINTAGE

Pinot Noir Yarra Valley Victoria
Winsome and engaging, a tawny salmon hued wine, crafted exclusively from estate grown Yarra Valley Pinot Noir, one of Australia's finest. The grapes are treated to skin contact in open fermenters, infusing the wine with colour and tannins in the traditional Tavel style. Yering Station then spends a brief spell ageing in larger seasoned oak barrels where it integrates and mellows. Slightly less acid than most other Rose, whilst the strong for its style oak character and complex Pinot Noir fruit, contribute to the mature, extra dry, adults only styling.
Available by the dozen
Case of 12
$299.00
Pinot Noir clone MV6 hand picked off mature vines, yielding 2½ to 3½ tonnes/acre, grown to grey clay over yellow clays, trained to trellis vertical shoot positioning. Inoculated with yeast type Lalvin BGY, bunches are given up to a day of maceration on skins, soaking up the distinct colour which makes the attractive Rosé hues, taking on board just the right amount of tannin. Treated to a whole bunch carbonic maceration, the temperature is allowed to peak at 22C, fermented to dry over the course of a day or two. Components are sent for a short spell, typically one to four months of age, in a combination of 228 litres Vosges and Bourgogne Chatillon French oak foudres.
Salmon pink in colour. Elegant lifted red fruit aromas of cherry and red currant with a touch of rose hip, Turkish delights and spice. Delicate fruit flavours on the palate, complemented by floral notes and subtle tannins. Mouth watering softness with the crisp and trademark, extra-dry finish. A mouth watering wine to be enjoyed slightly chilled over smoked salmon, goats cheese and hors d'oeuvres.
Yering Station
1 - 12 of 18
1 2 next»
1 - 12 of 18
1 2 next»
Yering Station
Yering Station is Victoria's first ever vineyard, planted in 1838 in the heart of the Yarra Valley

The Scottish-born Ryrie brothers ventured into the Yarra Valley as they moved their cattle south from Sydney. Taking up a grazing license of 43 000 acres, they named the property Yering, its Aboriginal name. The Ryrie's planted two varieties, the Black Cluster of Hamburg and a white grape variety called Sweetwater. During the early 1850s they returned to Sydney and Paul de Castella took ownership of Yering Station, developing the property from what remained primarily a cattle station into a landmark of winemaking in Victoria.

Yering Station

During the 1850s Yering Station began to take shape. Paul de Castella extended the vineyards and cultivated the varieties with new cuttings imported from France. In 1861 Yering Station won the Argus Gold Cup for the best Victorian vineyard. De Castella advocated for strong communication between vineyard and winery. In 1889 Yering Station won a Grand Prix at the Universal Exhibition in Paris. Only fourteen such awards were ever granted internationally. The winery received the sole award for a wine produced in the southern hemisphere.

After changing hands several times throughout the early-to-mid 1900s, Yering Station was purchased by the Rathbone family in 1996. A further 100 acres of vines were planted and winemaker Tom Carson joined the young team. That same year a joint venture was signed with Champagne Devaux, a leading Champagne house in France, to make the now famed Yarrabank sparkling. The Rathbone family made plans for the development of a state-of-the-art winery to accommodate and complement the anticipated increase in winemaking standards.

In recent times, the Yering Station vision has culminated in some exciting recognition with the International Winemaker of the Year at the highly coveted International Wine and Spirit Competition, London in 2004 and the property's induction into the Australian Tourism Awards Hall of Fame in 2006.

Yering Station

Depending on the season, harvest at Yering Station begins around late February / early March and is a bustling, exciting time of year in the vineyards and winery. Fruit arrives freshly picked in the cool of morning and is handled before the heat of the day to ensure optimum flavour is preserved. Depending on its destination, fruit will either go straight through the crusher de-stemmer, or be loaded into one of two air bag presses for a highly controlled and gentle extraction of juice.

As a family-owned winery Yering Station is renowned for producing award-winning wines of world-class quality and distinction and has been recognised for its commitment to excellence. Sometimes particular varieties such as Pinot Noir and Shiraz will be pumped directly into open tank fermenters for the delicate treatment of whole bunch pressing. White and red wines are treated differently once de-stemming has occured. White wines, including Yering Station Sauvignon Blanc, Marsanne, Viognier, Roussanne, Pinot Gris and Chardonnay are placed immediately in the press for extraction of juice and removal from skins.

White wines are then stabilised in stainless steel, temperature controlled vats before movement to oak occurs. All juice spends some period in French oak barriques, from a minimum of one month for the Sauvignon Blanc, to eight months for the Chardonnay. The use of French oak helps to impart flavour and gives an added dimension and character to the wine.

The choice of 100% French oak at Yering Station is made for its gentle flavours which complements the more delicate, cool climate, Yarra Valley fruit. A carefully balanced percentage of slightly aged and new oak, combined with a blend of wild and cultured yeast are trademarks of Chief Winemaker Tom Carson's exacting expertise and sharp instinct when it comes to winemaking.

Yering Station