From a 3.2ha block of Shiraz planted in 1973, purchased by Dr. Carrodus in the 1990s, the Underhill is 100% Shiraz sourced exclusively from the unirrigated 1973 planted 8-acre block of Shiraz at the western extremity of Yarra Yering. This is balanced, New world cool climate Shiraz – hand-harvested and destemmed with no crushing to retain whole berries, directly to the Yarra Yering half-tonne open-fermenters.
The Underhill is basket pressed and aged for 18 months in French oak puncheons (500L) only 30% new oak. The heavier clay-based soils produce a wine showing dark fruits and spice, chewy tannins.
"Hand-picked from the '73 planting, 75% whole berry/25% whole bunch, open-fermented, 10-14 days on skins, matured for 12 months in French barriques (30% new). The fragrant and oh so vitally fresh red and purple fruits, spices and pepper are a serenade to the vintage."
97 points, Wine Companion (January 2019)
"Attractive but shy perfume runs with cranberry, graphite, green herbs, and a touch of maraschino cherry. Medley of red fruits of the palate, malt-powdery oak character, mostly sour-sweet leaning fruit character, crisp feel to up front acidity, tannins fine and firm, good length, cool, somewhat tart lemony finish and residual tang. It has a nice feel, but that tightened finish, slightly shrill in the ostensibly great wine. Time, perhaps."
91+ points, The Wine Front (June 2019)
"Deepish red/purple colour with a pepper-dominant aroma, black pepper is uppermost among a basket of spices. There's a hint of vegetal note, too; definite whole-bunch nuances. The fruit flavour wins. The palate is deep in sweetly ripe dark cherry, raspberry and blackberry flavours and the tannins are nicely rounded. It has a lovely fruit-sweet core. Utterly delicious shiraz. (Single vineyard wine, vines planted 1973. Fermented with some stalks and whole berries, and aged in 500-litre puncheons)"
96 points, The Real Review (May 2019)
"Wow. This is deep and full of character with soft and fine tannins that frame beautiful ripe fruit, spices and smoke. Extremely long and flavorful. Balanced and real."
95 points, JamesSuckling.com (June 2019)
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.