Cabernet Sauvignon Shiraz Yarra Valley Victoria
Crafted from the best Cabernet and Shiraz grapes available to the Yering Station winemaking team, several different fermentation methods are employed to gain complexity and enhance the final cuvee, including the laborious task of hand plunging in open tanks followed by several months maturation under finely grained French oaks. Yering Station are advantaged by some of the most bountiful vineyards, one of a few select Victorian winemakers who are sufficiently practiced to orchestrate a purely Yarra Valley Cabernet Shiraz ensemble.
The characteristic cool nights and favourable ripening conditions of the Yarra Valley maintain a good balance of grape acidity and flavour ripeness at harvest. Mr Frog is crafted from grapes which are either hand picked or machine harvested depending on the individual site, from vines aged up to ten or more years, grown to grey loam soils over yellow clay, trained to trellis vertical shoot positioning. Vineyard yields are purposely kept low. Components are vinified in a combination of open and rotary fermenters for a period of ten to twenty five days. Mr Frog completed malolactic, followed by up to a year of maturation in a combination of new and prior use French 228 litre barrels.
Dark red/ purple hue. Fully aromatic blackcurrant nose, dark cherry and blackberry characters with hints of leather and nutmeg spice, layers of scented cedar/ oak. The blackcurrant characters follow through in abundance onto the distinctly regional Cabernet Shiraz palate. Dark berry fruit persists with great intensity and weight, complemented by soft, fine grain tannins.