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Coonawarra graziers have access to the finest soils for viticulture. Doug Balnaves was born in the very heart of Coonawarra, quite near the sacred cricket pitch at Penola. An accomplished herdsman and shearer, Balnaves took up the challenge of planting vineyards in 1971. Working under the tutelage of legendary Coonawarra winemaker Bill Redman, Balnaves immersed himself in the culture of the vine, ultimately establishing a grande marque of Coonawarra and securing the inaugural presidency of the Coonawarra Vignerons Association. He remains a lifelong member of the Penola Pipe Band. For those who like their wines structured yet satin, powerful yet prettily.. The old sheep shearer's shanty»
Stephen C. Pannell is one of Australia's most decorated winemakers, Jimmy Watson and twice Max Schubert Trophy winner, London International Winemaker of Year and Chairman National Wine Show. Pannell grew up amongst the illustrious plantings of his parents vineyards at Moss Wood, he established the profoundly artisanal Picardy of Pemberton and found time in between tours of duty at Wirra Wirra, Tintara and BRL Hardy, to do vintage in Burgundy, at the illustrious Mouton Rothschild and amongst the grand old vines of Barolo. Whatever the brand, regardless of vintage, S.C. Pannell's extraordinary wines are all distinct for their remarkable splendour, beguiling.. Peerless value by our nation's finest»
Coonawarra cattle graziers since 1906, the Reschke family turned some of their land over to viticulture in the 1980s. Such was the quality of Reschke fruit, that it became an essential inclusion for some of Wynn's most memorable vintages and a number of national icon wines. Reschke now keep the pick of crop for their own label, the most princely harvests of Coonawarra Cabernet, Merlot and Shiraz, characterised by their defined regional eloquence and ingratiating palate weight. The fruit of vines, planted to iron red terra rosa soil and nourished by the fertile plenitude from generations of grazing cattle, for every ardent enthusiast of born and bred, baronnial.. Reschke red, born & bred»
Just outside the Gippsland town of Leongatha, a few minutes down the road from the hallowed grounds at Bass Phillip estate, ten precious acres of exceptional terroir were planted in 1990, to artisanal clones of Pinot Noir, Chardonnay and Syrah. The propitious easterly aspects make the most of morning sun, an auspicious bequeath of fertile Ferrosols oblige the rootstock and infuse the fruit, while reducing the vigor and rationing the harvest. Lucinda Estate was never established as a producer of scale, its scant yields were always destined to be in pursuit of stunning Syrah and the perfect Pinot. Victoria's Gippsland is a place of paradise for vintages in the.. A glimpse of the gippsland grail»

Yarra Yering Dry Red No1 CONFIRM VINTAGE

Cabernet Sauvignon Malbec Merlot Petit Verdot Yarra Valley Victoria
Excellent Langton's Classification. The timeless Claret style of red wine, this is the bespoke blend on which Yarra Yering's reputation was built and continues to endure. Almost deceptively, they drink well in their youth, yet are known to evolve for decades. Half Cabernet, a fifth of Merlot, the balance in Malbec and Petit Verdot, all harvested off the original 1969 unirrigated estate plantings at Gruyere in Yarra Valley. Beautifully balanced and integrated, the fruit of an iconic vineyard, such delicacy within a sleeping powerhouse of precision.
Available in cases of 6
Case of 6
$839.50
Eighty acres are planted to noble varietals and port wine grapes. The dry grown vines are pruned to yield no more than two tons per acre. No.1 Dry red is dominated by Cabernet Sauvignon, with Malbec, Merlot and Petit Verdot. Grapes are hand picked into specially designed stackable plastic buckets. Crushing takes place within two hours of picking through the old Amos crusher/ destemmer, then poured into Dr. Carrodus' extraordinary fermenters, which are essentially stainless steel lined tea chests on wheels. Should cooling be necessary, ice blocks are used. A third of this wine is left on skins for three weeks before being transferred to barrel. Dry Red No.1 is matured for up to two years in completely new French oak.
Deep, bright ruby coloured wine. isplays a concentrated essence of red berry fruits and blackcurrant with an olive and mint background. Has a deep, structured palate that is interwoven with cedary, French oak characters. The ripe fruit and tannins run in unison along the entire palate.
Yarra Yering
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Yarra Yering
Yarra Yering is one of Victoria's and Australia's most treasured little boutique winerys, yielding little berries of enticingly flavoured grapes that are crafted into magical red wines

After a lengthy search for the penultimate terroir and microclimate, Dr. Bailey Carrodus chose a site in the Yarra Valley which seemed to meet all the requirements, grey silty clay loam with bands of gravel for good drainage, on a north-facing slope high enough out of the valley to avoid late spring frosts. The site has fulfilled all expectations producing a wide range of quality fruit, from Pinot Noir to Touriga Nacional for a fortified red wine. Most of the 12-hectare plot was planted in 1969 and the 1973 vintage was the first commercial wine produced in the valley since 1921.

Yarra Yering

The reputation of the valley in the 19th and early 20th centuries rested on Cabernet Sauvignon and Shiraz, and these were the main varieties planted, but it was essential to give Pinot Noir a go, and so a smallish area of that was in the first planting. These three grapes dominated the first three wines. Classically, Cabernet Sauvignon has always had companions, Cabernet Franc was excluded because the only Australian examples had an earthiness which was not wanted, so Malbec and Merlot were in the early plantings and later some Petit Verdot.

Shiraz on its own will develop the desired complexity with about ten years in bottle, but the Rhone Valley shows what some companions will do for it. The Yarra Yering winemakers tried some other Rhone reds, but had difficulty ripening them. Eventually they got their hands on Viognier, and there has been a small amount added to the No.2 Dry Red since 1984. Small amounts of whites were also planted, mainly for the winemakers own enjoyment, but the vineyard is predominantly red.

In 1988 four hectares of fifteen-year old Shiraz on adjacent land to the East became available and they are now known as Underhill. This quirky name is a rough translation of the name Prigorje which the previous owner had given it, in memory of the Croatian village from which he came.

Yarra Yering

The idea behind buying the Shiraz had been to increase the amount of No.2 Dry Red, but about the same time the EU recognized Yarra Yering as a viticultural sub-region in its own right, and this accolade meant that material from outside the original site could not blended.

The division of Australian vineyards into separate regions has now been reviewed and these restrictions luckily no longer apply. Later additions of 8 and 12 hectares have been incorporated into Yarra Yering.

A north-west facing slope has been terraced and planted with Portuguese grape varietals, mainly Touriga Nacional and Tinta Cao with some Roriz, Tinta Amarello, Souzao and Alvarelhao. The last addition of parcels is mostly planted to Cabernet and Shiraz, to meet the overwhelming demand for the two main blends. Other experimental plantings at Yarra Yering are Sangiovese and Barbera.

Yarra Yering