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| Drinking Windows and Values |
| Drinking window: Drink between 2019 and 2033 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 96 pts. and median of 96 pts. in 3 notes) - hiding notes with no text | | | Tasted by ChoppingElbow on 2/4/2023: Appearance - Pale ruby (3)
Aroma - Strawberry, cherry, raspberry, star anise. Perfumed and enticing (4.5)
Taste/Texture - Clove at the start, into raisin and dark cherry. Forest floor/mushroom in the background, warm spice at the end. Silky tannins and a good balance overall. Medium bodied (4.5)
Aftertaste - Long lingering finish of spice and cherry. Terrific (2.5)
Overall - Everything you'd expect, and doesn't disappoint in any area (1.5)
Total Score - 16/20 (676 views) | | | Tasted by MichaelSy on 11/16/2019 & rated 96 points: A wonderful Pinot Noir that really showcases the winemakers ability to make a wine of balance, length, complexity and intensity.
There is not as much earth and umami in this Pinot Noir as some might expect in a Burgundy or Central Otago. This is more floral - violets, red fruits and light black fruits. It's the perfect weight of alcohol, acid and fruit, all so wonderfully integrated. I really loved drinking this wine and it stood out from a wide range of Pinots from across Australia. Something truly special. (1337 views) | | | Tasted by MC2 Wines on 7/2/2019: Return to Aus; 6/23/2019-7/5/2019 (Adelaide, South Australia wine regions, Tassie, Yarra, etc.): From some fairly old plantings in the valley (69, 81, 84). This is more on the savory side. Some red fruits. A nice spice. The biggest difference I get between this one and the Carrodus that we had alongside is the texture of the wine. This was a touch more disjointed. Still good, but that did seem to go up a level. (1987 views) |
| NOTE: Scores and reviews are the property of JancisRobinson.com and JamesSuckling.com and Halliday Wine Companion and The WINEFRONT and Vinous. (manage subscription channels) |
| Yarra Yering Producer Website
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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.
2017 Yarra Yering Pinot NoirRegion: Yarra Valley, Victoria, Australia.
Varietals: Pinot Noir
Appearance: Bright crimson
Vines: Fruit for this wine was sourced from the Yarra Yering planting of Pinot Noir, containing some of the oldest vines of their type in the Yarra Valley. A mixed planting of 4 clones was undertaken in 1969, then followed up with replication in 1981 (top of the slope) & 1984 (bottom of the slope).
Cellaring: Pinot noir is such an enjoyable young wine, if you can keep yourself away for up to 10 years under suitable cellaring conditions you will be rewarded.
Vintage 2017: A late start to harvest due to good rainfall and a cool to mild summer without any heat spikes to advance ripeness. Picking lasted 10 weeks at a leisurely pace delivering grapes with beautiful flavour development coupled and good acid retention.
Analysis: ALC: 13.5%
The grapes were hand-picked and chilled overnight. Processing the following day along a fruit sorting table and destemmed gently into our signature “tea-chest” small fermenters. Stalks were added to some of the fermenters to contribute subtle structure, complexity and aroma. Working of the ferment by gentle hand plunging twice daily contributes to the soft fruit palate along with gentle pressing. Maturation for 10 months in all French barrels with 30% new and the balance older oak.
Aroma & Bouquet: Violet perfumed nose, mixed cherry fruits with a pinch of aniseed spice.
Palate: Cherry fruits explode on the palate then transform into the classic Pinot silky smooth palate. Elegance combined with fine tannin structure. A medium-bodied yet powerful style so immediately delicious.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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