External search Google (images) Wine Advocate Wine Spectator Burghound Wine-Searcher
Vintages 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 Show more
From this producer Show all wines All tasting notes
|
Drinking Windows and Values |
Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | Tasted by aidankellysound@gmail.com on 9/8/2023 & rated 89 points: Definitely past it’s prime. Still some fruit in the background but overpowered by almonds and acetone. Can tell it was a good wine, shame. (202 views) | | Tasted by JulianSkeels on 6/9/2019 & rated 93 points: Very odd reviews for this wine. First bottle was terrible and poured away. Second was glorious - rich, layered and fruit with a nice balance. Reminded me of a grand cru cote du Beaune. Very impressive for an Aussie Pinot and has years more left. I drank this over 5hrs after decanting and it did not fall away (or improve). 93-94pts and hedonistic (1074 views) | | Tasted by ProfByron on 10/20/2016 & rated 85 points: Beetroot aroma, sweet palate, bit jammy on the finish. After a few sips the alcohol (14.5%) starts to burn and distract. (1319 views) | | Tasted by RN on 6/1/2016 & rated 92 points: Delicious and complex. Ultimately lacks the finesse of a top 1er Burgundy. From tank (1426 views) | | Tasted by Charogers on 6/20/2015 & rated 92 points: Really very nice and in a good drinking spot. I liked it best after an hour but before it stopped being a Pinot and got a bit Aussie (1732 views) | | Tasted by emkc on 9/9/2013 & rated 93 points: A nice bottle. Burgundy style. Easy to drink with good berry fruits. Ready to drink but can keep for a couple of years (2540 views) | | Tasted by startinoz on 3/22/2013 & rated 92 points: A herbal and grapefruit edge to this full bodied, deeply concentrated pinot in the acid/red fruit area. Tastes slightly oxidised/developed to me, but not undrinkably so. (1797 views) | | Tasted by startinoz on 1/10/2013 & rated 92 points: No Notes. A lovely rich wine. (1333 views) | | Tasted by chatters on 7/1/2010: Wine-Ark Cellar Club Tasting 6 - July 2010, Mitchell, Moss Wood and Yarra Yerring (Roof Terrace Australian Museum): Nose: Obvious raspberry & red fruit, earthiness underlying some toastiness. Mouth: almost cherry menthol, very tight, slightly bitter tannins and medium acidity. Long finish. Interesting and built to age. (2356 views) |
| 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) |
|