A feature of the Langton’s Classification since its 1990 inception, “No . 1” remains one of Australia’s most sought-after Bordeaux style blends. It is principally a Cabernet Sauvignon affair, with Merlot, Malbec and Petit Verdot playing supporting roles. Described as a “classic claret-style”, it features bright, blackcurrant fruit characters, savoury complexity and fine-grained tannins. Originally made by the late great Dr Bailey Carrodus, this flagship of the Yarra has been in the hands of Sarah Crowe (James Halliday’s 2016 Winemaker of the Year) since the 2013 vintage.
Very bright, youthful, deep purple/red colour, and a lovely bouquet of blackberry and cassis, oak making a subtle contribution, the palate intense and powerful, full-bodied but not big or anywhere near a blockbuster, the tannins abundant and supple, fine-grained and persistent for the entire palate. An utterly gorgeous wine, cabernet characteristics well in evidence, but already complex, profound and multi-layered. Wonderful flavour and precision. Prodigious length, seamless harmony and great potential - although it's a great drink now.
98 points, The Real Review (July 2020)
55% cabernet sauvignon, 28% merlot, 12% malbec, 5% petit verdot. Essence of blackcurrant with a boysenberried freshness, almost into forest berry territory, with polished cedar wood oak and drifts of fragrant herbs. Pure, complete, svelte; all these words apply. Has a long run ahead of it.
96 points, Wine Companion (February 2020)
Beautiful. Memorable. Wonderful. The texture grabs you. The faintest grip, the sheath of feathery tannins at play. Scents of cassis, bay leaf, faint eucalyptus and mint, sandalwood and sweet earth. Pure flavours, come hither fruitiness, but compact, inward, extraordinarily long in character too. A cool expression, tense and taut, luxurious too, has flow, but all compact and restrained. It tastes delicious, generally, though it’s the feel, the stretch, the sense of pedigree and detail that gets you. Stellar release. And I reckon more better to come.
96+ points, The Wine Front (July 2020)
Yarra ValleyThe Yarra Valley was first planted by the Ryrie brothers who explored a way through the Snowy Mountains to the Yarra Valley, planting grapes in 1838 just three years after the foundation of Melbourne. A wine industry (developed by Swiss Settlers particularly Hubert de Castella and Baron Guillaume de Pury in the 1850s) thrived during the gold rush era and heyday of the 19th century. However, the end of the gold rush brought the wine industry into decline and it was not until the 1970’s that the modern wine industry started up again. The region is probably Australia’s best-known cool-climate area, yet it is really a patchwork of meso-climates. This varied topography creates an incredible set of variables. Vineyards are planted on elevations of 50 to 400m on varying aspects and management programmes. The more exposed sites are subject to severe spring frosts and winds. Overall, the area experiences a relatively high rainfall pattern and is known for its temperature extremes during ripening. Site selection is crucial, with the best vineyards often located where the original vines were once planted, generally on sandy clay loams and gravels. The Yarra Valley is well known for high quality Chardonnay, Pinot Noir and Cabernet Blends with Shiraz increasingly garnering attention. Sparkling wine production is also extremely important, with many of Australia’s finest examples produced in the region.