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| Drinking Windows and Values |
| Drinking window: Drink between 2009 and 2016 (based on 77 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 8 notes) - hiding notes with no text | | | Tasted by GEllis on 2/13/2015 & rated 91 points: Ten years young - has not faded, perfect balance of fruit and tannins. Will hold for a while yet. (1918 views) | | | Tasted by jrglm on 3/2/2013 & rated 89 points: Much better than the first bottle which was very earthy, almost to the extreme. This bottle was more layered and soft. (3064 views) | | | Tasted by kstoddard on 4/29/2011: G6 (Alex): Ruby color. Cherry and cola. Undrinkable. I really hate this wine. 13.5% alcohol. (4958 views) | | | Tasted by jeff nowak on 4/29/2011: will i ever find a yarra yering wine i like? doubtful. i mean, this doesn't even taste like a pinot. one step above terrible. (4457 views) | | | Tasted by MarkL on 6/11/2009 & rated 88 points: Dark and slightly browning.
Notes of coffee & mature fruites on the nose
Fine opening with acid in the background. Fine integrated tanins. Enough acidity. (4673 views) | | | Tasted by Alex G. on 3/18/2009: More structure and tannin than the '01, but a worthy successor that I suspect will become great in a few years. B- (3343 views) | | | Tasted by Paul S on 8/21/2008 & rated 91 points: Impromptu Burgundy night (Duxton Hill, Singapore): Very nice, but absolutely new world. Nose was really sweet compared to the series of Burgs we had, but still seemed rather restrained and complex, a nod towards Burgundy if anything, with stewed, slightly herbal tea, mushroom and menthol notes. After some air, it started showing loads and loads of Cantonese preserved plum scents. The palate was sweeter by far, dense, sappy and full of dark, ripe plummy fruit It was surpsingly balanced and posied though, with good freshness from the attack to the nicely resolved finish, which was bright and sprightly inspite of the huge fruit weight. Very yummy, if just a little OTT. (2841 views) | | | Tasted by graemeg on 10/6/2006: Yarra Wineries visit (Coldstream, Yarra): {cork, A$65} Quite purpley-dark for pinot; varietally-correct (cherry, dark chocolate) aromas shot through with stalkiness, but the palate is rich and full and betrays no untoward greenness. The structure is prominent; all powerful acid and fine oak with trhe fruit taking a back seat – it’s a weighty wine but none the worse for that. Suggests long aging is required. (2359 views) |
| By Jancis Robinson, MW
JancisRobinson.com (11/3/2019)
(Yarra Yering Pinot Noir Yarra Valley Red) Subscribe to see review text. | By James Halliday
Halliday Wine Companion (3/17/2007)
(Yarra Yering Pinot Noir) Subscribe to see review text. | By Josh Raynolds
Vinous, July/August 2006, IWC Issue #127
(Yarra Yering Pinot Noir Yarra Valley) Subscribe to see review text. |  By Gary Vaynerchuk
Wine Library TV, Pinot Noir Taste Off, Episode #221 (4/20/2007)
(YARRA YERING PINOT NOIR) #3; VaynerPAZZZ on QPR; COLOR-medium dark; NOSE-dull cherry sauce, cilantro, Campbell chicken soup broth, Old World; TASTE-very New World, very sweet tannins, refined flavor profile, initial fruit attack and then real elegant on mid-palate & finish, interesting, could be nice if fruit becomes more subdued over time; JR-92; GV-90 90 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Halliday Wine Companion and Vinous and Wine Library TV. (manage subscription channels) |
| Yarra Yering Producer Website
Producer Twitter Feed
One of the first vineyards to be established in the modern Yarra Valley, Yarra Yering was founded in the early 1970s by Dr Bailey Carrodus. Dr. Carrodus served as winemaker until just prior to his death in September 2008 when he installed Paul Bridgeman.
Yarra Yering supplements the traditional Yarra Valley picks of cool climate pinot noir and chardonnay with an impressive array of red blends. Dr. Carrodus's first vintage (1973) brought forth his now iconic Dry Red #1 and Dry Red #2, a cabernet sauvignon and shiraz blend respectively. Since then, the range has expanded to include a number of red and white blends, as well as a some straight releases (pinot noir, shiraz, chardonnay and viognier).
The wines can vary considerably from vintage to vintage, but drinkers can bank on the releases being complex and very individual interpretations of the fruit and the terroir. Yarra Yering is not a "typical" approach to the Yarra Valley.
Dr. Carrodus's vineyard is second to none (perhaps an exaggeration...) in the Yarra Valley. It has expanded to 70+ acres of North and West facing slopes. It is adjacent to the ex-Halliday owned Coldstream Hills property, just outside of Gruyere.
Sarah Crowe joined Yarra Yering in 2013 after more than a decade in the Hunter Valley. She was lured to Victoria by the winery's impeccable reputation and the desire to produce cool-climate wines. In 2017 Sarah was named Halliday's Winemaker of the Year for the wines of 2014 – her very first vintage with Yarra Yering. Working harmoniously alongside her is Yarra Valley's homegrown vineyard manager Andrew George, who celebrates 10 years with the winery in 2022.
Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Australia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)Victoria Wines of Victoria (Victorian Wine Industry Association)Yarra Valley Wine Yarra Valley (Yarra Valley Wine Growers Association) |
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