Yering Station can boast of a long and mutually propitious association with Chardonnay, its rootstock has been called upon to establish many Victorian vineyards. An entry level into the noble house of Yering Station, nothing is ever done in half measures here, the vines are all fully mature and many of the grapes for Little Yering are picked by hand, the finished wine is aged exclusively in French oak. Fashioned to the enduring fruit forward Yarra Valley style, a well proportioned Chardonnay offering refined bouquets, intense flavours and lingering concentration.

Yering Station can trace it's viticultural heritage back to the 1850s when Paul de Castella established Victoria's first vineyard with cuttings from France. Chardonnay clones P58 and I10V3, 86 and 96 are harvested, much of it by hand, from mature vines up to fourteen years of age, grown to choice Yarra Valley sites. Fruit is sent to a mix of fermenters and oak barrels with little or no skin contact time to reduce phenolics, inoculated to yeast type CY3079 and treated to slow, cool vinification over a term of two or three weeks. Fermented to dry, the wine completes it's course and ages nine months in a selection of well seasoned 228 litres and 500 litres French oak barrels.