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Established 1853 by George Friedrich Schmidt, who acquired eighteen choice hectares of viticulture at Tanunda along Siegersdorf Road, for the peppercorn price of a pound per acre, Haan endures as one of the Barossa's quietly achieving, arcane old vineyards. Distinguished in the 21st century by a streak of prestigious industry accolades, Australian Wine Producer of Year, Gold Medal and Trophy for Best Blended Red at the illustrious London International Wine & Spirit Competition. Much of Haan's modest production is always retained by the softly spoken estate's most ardent enthusiasts. Shrewd aspirants will also seize the opportunity to retain a case or two of.. Tanunda tradition»
Crafted from small parcels of single vineyard, Gippsland fruit, treated to the traditional old world regimens of whole bunch and wild yeast ferments. These are a range of new world Chardonnay and Pinot Noir to match the classic Cru La Bourgogne, the cool ripening climes provide the perfect chill to encourage velvet tannins. Home Block Chardonnay, a big burgundian style with weighty palate and outstanding length, driven by powerful orchard fruit complexity, supported by textural and seductive, creamy oak richness. Exclusively Myrtle Point grown Pinot Noir, its bright sassafras, cherry fruit complexity is supported by charming pastoral elegance, a touch of.. All that's good from gippsland »
By those wonderful folks who bring us Shaw & Smith. Tolpuddle was planted to vine in 1988, on a highly precious site along Back Tea Tree Road, just outside of Hobart. The inaugural vintage claimed Tasmanian Vineyard of Year in 2006. The illustrious Messrs Martin Shaw and Michael Hill Smith acquired the property in 2011, with a view to elevating the excruciatingly limited release Tolpuddle to the status of a national Grand Cru. A singular experience in new world Pinot Noir, Tolpuddle unravels endless layers of pastoral complexity, powerfully structured yet elegant, immaculate and poised... From little vineyards great wines grow»
Samuel Smith migrated from Dorset England to Angaston in the colony of South Australia circa 1847, he took up work as a gardener with George Fife Angas, the virtual founder of the colony. In 1849, Smith bought thirty acres and planted vines by moonlight, the first ever vintages of Yalumba. One of his most enduring legacies were some unique clones of Shiraz, which were ultimately sown to the illustrious Mount Edelstone vineyard in 1912. Angas's great grandchild Ron Angas acquired cuttings from the Edelstone site and migrated the precious plantings to his pastures at Hutton Vale. The land remains in family hands, a graze for flocks of some highly fortunate.. The return of rootstock to garden of eden»

Yering Station Village Cabernet Sauvignon CONFIRM VINTAGE

Cabernet Sauvignon Yarra Valley Victoria
Crafted from the best Cabernet Sauvignon available to the Yering Station winemaking team, traditional old world vinification techniques are employed to infuse character and enhance the final Cuvée, an extended term of macerations on skins achieves a rich structural density, extracting a judicious amount of tannin to ensure a palate of suppleness. Yering Station are advantaged by the eldest and most auspicious vineyards, one of a few select Victorian winemakers who are sufficiently practiced to orchestrate a pure Yarra Valley Cabernet Sauvignon.
Available by the dozen
Case of 12
$299.00
The characteristic cool nights and favourable ripening conditions of the Yarra Valley maintain a good balance of grape acidity and flavour ripeness at harvest. Crafted from grapes, Reynella and CW44 clones, a combination of harvested and hand picked, off fully mature vines, planted to grey loam soils over yellow clay, trained to trellis vertical shoot positioning. Vineyard yields are purposely kept low. Components are vinified in a combination of open and rotary fermenters for a fortnight, completion of malolactic and eighteen months maturation in a combination of new and prior use French 228 litre oak barriques.
Dark red/ purple hue. Fully aromatic blackcurrant nose, dark cherry and blackberry characters with hints of leather and nutmeg spice, layers of scented cedar/ oak. The blackcurrant characters follow through in abundance onto the distinctly regional Cabernet palate. Dark berry fruit persists with great intensity and weight, complemented by soft, fine grain tannins.
Yering Station
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Yering Station
Yering Station is Victoria's first ever vineyard, planted in 1838 in the heart of the Yarra Valley

The Scottish-born Ryrie brothers ventured into the Yarra Valley as they moved their cattle south from Sydney. Taking up a grazing license of 43 000 acres, they named the property Yering, its Aboriginal name. The Ryrie's planted two varieties, the Black Cluster of Hamburg and a white grape variety called Sweetwater. During the early 1850s they returned to Sydney and Paul de Castella took ownership of Yering Station, developing the property from what remained primarily a cattle station into a landmark of winemaking in Victoria.

Yering Station

During the 1850s Yering Station began to take shape. Paul de Castella extended the vineyards and cultivated the varieties with new cuttings imported from France. In 1861 Yering Station won the Argus Gold Cup for the best Victorian vineyard. De Castella advocated for strong communication between vineyard and winery. In 1889 Yering Station won a Grand Prix at the Universal Exhibition in Paris. Only fourteen such awards were ever granted internationally. The winery received the sole award for a wine produced in the southern hemisphere.

After changing hands several times throughout the early-to-mid 1900s, Yering Station was purchased by the Rathbone family in 1996. A further 100 acres of vines were planted and winemaker Tom Carson joined the young team. That same year a joint venture was signed with Champagne Devaux, a leading Champagne house in France, to make the now famed Yarrabank sparkling. The Rathbone family made plans for the development of a state-of-the-art winery to accommodate and complement the anticipated increase in winemaking standards.

In recent times, the Yering Station vision has culminated in some exciting recognition with the International Winemaker of the Year at the highly coveted International Wine and Spirit Competition, London in 2004 and the property's induction into the Australian Tourism Awards Hall of Fame in 2006.

Yering Station

Depending on the season, harvest at Yering Station begins around late February / early March and is a bustling, exciting time of year in the vineyards and winery. Fruit arrives freshly picked in the cool of morning and is handled before the heat of the day to ensure optimum flavour is preserved. Depending on its destination, fruit will either go straight through the crusher de-stemmer, or be loaded into one of two air bag presses for a highly controlled and gentle extraction of juice.

As a family-owned winery Yering Station is renowned for producing award-winning wines of world-class quality and distinction and has been recognised for its commitment to excellence. Sometimes particular varieties such as Pinot Noir and Shiraz will be pumped directly into open tank fermenters for the delicate treatment of whole bunch pressing. White and red wines are treated differently once de-stemming has occured. White wines, including Yering Station Sauvignon Blanc, Marsanne, Viognier, Roussanne, Pinot Gris and Chardonnay are placed immediately in the press for extraction of juice and removal from skins.

White wines are then stabilised in stainless steel, temperature controlled vats before movement to oak occurs. All juice spends some period in French oak barriques, from a minimum of one month for the Sauvignon Blanc, to eight months for the Chardonnay. The use of French oak helps to impart flavour and gives an added dimension and character to the wine.

The choice of 100% French oak at Yering Station is made for its gentle flavours which complements the more delicate, cool climate, Yarra Valley fruit. A carefully balanced percentage of slightly aged and new oak, combined with a blend of wild and cultured yeast are trademarks of Chief Winemaker Tom Carson's exacting expertise and sharp instinct when it comes to winemaking.

Yering Station