Yarrabank Vintage Cuvee
$3299each
$395DOZEN
WineryYering Station
Fruit Chardonnay PinotNoir
Regions Yarra Valley
  Victoria
Each $32.99
$395.00
Available by the dozen
After extended bottle development on yeast lees, Yarrabank is finally released from beneath the Yering cellars, the progeny of an ongoing joint venture between Champagne Veuve A. Devaux and Yering Station. Made to strict Methode traditionnelle, Yarrabank is widely recognised as one of Australia's flagship sparkling wines. No expense is spared and a number of rigorous measures are taken throughout every step of vinification. Taking at least three years to complete, each bottle is treated individually from the time of tirage until release.
A roughly equal cepage of Chardonnay and Pinot Noir from the best vineyards in Upper Yarra Valley. The Devaux winemaking team bring with them generations of experience in the production of fine Champagne. Clones P58, I10v3, I10v5 and Mendoza are hand picked off vines aged twenty five years, yielding 2½ tonnes hectare, into small baskets, before whole bunch pressing using only the first 500 litres/ tonne of fruit. The must is inoculated to yeast type DV10 and followed by Methode traditionelle vinification. Disgorged on demand after four years on lees and treated to liqueur dosage, a component of reserve wines aged in 5,000 litre foudres is added to the cuvee for consistency and complexity.
TASTING NOTES
Pale wheat straw hue. Lovely gala apple and lemon meringue nose. Cracked yeast with a great freshness. An incredible line of intensity, grapefruit and lime provide a wonderful backbone of minerality balanced by a really fine mousse. A creamy middle palate thats persistent, clean and focused before a refreshing, zesty mineral finish. The acidity is delicate and delineated, a hallmark of the Yarrabank style.
About Yering Station Wines
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»
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