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| Drinking Windows and Values |
| Drinking window: Drink between 2002 and 2007 (based on 73 user opinions) |
| Community Tasting History |
| Community Tasting Notes | | | Tasted by chatters on 8/26/2011: pale, clean, tawny with ruby highlights, on the nose it's all aged pinot (well, aged for cheap aussie!) - leather, tobacco but also hints of berry and earthiness - almost autumnal leafiness...I also get a bit of creaminess and, weirdly, wetness. In the mouth, well, hardly any tannin but warmth and an acidic lick, with nominal bitterness, that strolls around the mouth. Some initial muted fruit, almost sour cherry, that fades into more dominant savoury spice and slides into a longish and slightly wobbly finish with some nominal front of the gum grip. Mrs C says "Does it need cheese" (or protein in general) - where is that duck? Oh, and as I'm still meandering through the bottle, it has touches of fruit tea to it - almost rosehip? (1928 views) |
| By James Halliday
Halliday Wine Companion (10/5/2000)
(Yering Station Yarra Valley Pinot Noir) Subscribe to see review text. | By Jon Rimmerman
Garagiste (12/4/2007)
(PINOT NOIR Yarra Yering) Pinot Noir Magnum Dear Friends, The emptying of the Yarra Yering cellars continues with this collector’s item. For those of you that know what this is, you probably don’t need to read further but for those of you that don’t I'm not sure how to accurately describe this beverage but it is about as hard to get in magnum as there is in artisanal wine. Very expensive on release, it commands a place in the heart of most top collectors Down Under and is a benchmark for terroir expression with Pinot Noir in this area of Victoria. Produced for many years in the same, mysterious style, Yarra Yering' s homage to Clos de Ducs meets outer space has a fierce and almost militant following in Melbourne and other area of Australia but it has never been in favor here, mostly due to their own abstention from the point chase. They treat this wine as a garage-project (no relation) and it keeps that character all the way down the taster’s gullet. Another wine with uncanny ageing capacity despite a nearly certain advanced/aged color and composition in youth (almost every vintage of this wine has the same character on release). Do not be mislead - it will age...what it will become is anyone’s guess but that’s part of the magnetism that this wine has always possessed. In magnum format, there should be many surprises in store for the future... ONE SMALL SHIPMENT ONLY perfectly cellared since release (when I say “small” I mean really small, as in a few cases): 1999 Yarra Yering Pinot Noir Yarra Valley 1.5lt Thank you, Jon Rimmerman Garagiste Seattle, WA Aus7830 |
NOTE: Scores and reviews are the property of Halliday Wine Companion and Garagiste. (manage subscription channels) |
| Yering Station Producer website
Victoria’s first vineyard, Yering Station, was originally planted in 1838. Continuing a lively history these last 170 years, Yering Station remains true to its heritage as a family-owned and operated winery dedicated to producing wines of quality and distinction. This historical wine estate was purchased by the Rathbone family in 1996, marking the beginning of a new era. Located in the Yarra Valley, one of Australia’s foremost cool climate regions, capable of making classic styles from a wide range of varieties
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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