2021 fall. As always, this is darker with a lower center of gravity than the frappato wines, but well balanced with crunchy acidity — 3 years ago
All fruit at Yarra Yering is hand-picked into 10kg picking buckets in the cool of the morning, and delivered direct to the winery. The fruit is sorted, then either destemmed or crushed into the traditional Yarra Yering “tea chest” 0.5-tonne open-fermenters. Depending on the variety, stalks may be added back during the fermentation stage in baskets for easy removal when there is just enough stalk tannin present.
Occasionally there will be some 100% whole bunch fermenters for use as a blending component. The stainless steel lined wooden tea chest fermenters were designed to hold just the right amount of fruit to fit into the basket press. During fermentation they are hand plunged for gentle tannin extraction, initiated naturally or sometimes with a specific cultured yeast strain.
Once fermentation is complete they will be basket pressed, preferred for its gentle separation of wine from the grape skins and seeds before being transferred via gravity to barrel.
Completes malolactic fermentation in French oak barrels.
Pleasingly unusual in its initial presentation, redolent of roasted carrots and turmeric, Indian spiced cauliflower. Resolves into a more familiar kalamata olive and ripe red fruit character, with some notes that push the profile towards a bigger, almost chocolatey, vanilla-laced Australian character with a velvety smooth, Syrah-like mouthfeel. The sweet glazed root vegetable flavors remain, quite welcome and delicious. — 4 years ago
Sake World 2024 Had to judge given it’s the same glass throughout the tasting but like this the best of the two from this brand. Free pour/no press. — a month ago
Still brooding, expressing dark chocolate, charred plum, coffee. Nostalgic. On the downside. Drink now — 8 months ago
2015 vintage.
Tinto Fino (Tempranillo) grown in gravel soils outside the village of Sotillo de La Ribera in the vineyards of Nogales, Monticello and Arenales at 870-890 meters.
Manual harvesting in individual boxes , gravity feed , natural yeast and 18 months barrels aging.
Bright, deep ruby red in the glass.
Dark plums, underbrush, rosemary and herbs on the nose.
Black fruits, currants, savoury, earthy, and tobacco with an astringent, long dry finish.
The oak is well balanced so give it 5 years.
We grilled rack of lamb and many Chorizo Sausage with this wine. — 3 years ago
Get some of this direct from the winery. For the loot, one of the very best Cali SB’s out there…
Bivio, Montclair, NJ. — 2 months ago
Amazing. Excellent WA fruit creating a stellar wine. — 2 years ago
Jess
Medium ruby color.
Aromas of black cherry, spice.
Dry. Flavors of rich black cherry, black raspberry, spice. Medium, velvety tannins.
Intensity: 4/5
Complexity: 2/5
Balance: 5/5
Finish: 5/5 — 24 days ago