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YARRA YERING Dry Red Wine No.2 2013

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Dry Red Wine No.2 Dry Red Wine No.2

YARRA YERING Dry Red Wine No.2 2013

One of three wines from Yarra Yering featured in the original 1990 Langton’s Classification, Dry Red No. 2 is recognised as the first Côte Rôtie style wine made by anyone in Australia. Its fruit is sourced from 1973 plantings of Shiraz, often backed by small amounts of Mataro, Marsanne and Viognier. A highly collectable and cellar-worthy offering from one of the cornerstone wineries of the Yarra Valley.
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One of three wines from Yarra Yering featured in the original 1990 Langton’s Classification, Dry Red No. 2 is recognised as the first Côte Rôtie style wine made by anyone in Australia. Its fruit is sourced from 1973 plantings of Shiraz, often backed by small amounts of Mataro, Marsanne and Viognier. A highly collectable and cellar-worthy offering from one of the cornerstone wineries of the Yarra Valley.
  • Style: Red
  • Vintage: 2013
  • Region: Yarra Valley
  • Code: YYDR2
  • Varietal: Shiraz
  • Country: Australia

Region Yarra Valley

Yarra Valley The 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

Yarra Valley

The 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.
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Winery YARRA YERING

Langton’s Selections ^3Yarra Yering Dry Red No.1 Cabernet, ^4Yarra Yering Dry Red No.2 Shiraz, Yarra Yering Pinot Noir The late Dr. Bailey Carrodus was one of the great characters of the Yarra Valley, producing highly individual wines that owe as much to his high quality vineyards as to his winemaking theories. They are wines literally out of the box. Hundreds of enthusiasts throng to his cellar door to pick up a few precious bottles of No. 1 or No. 2 each year. Carrodus established Yarra Yering in 1969, purchasing prime vineyard land at Gruyere near Coldstream in the Yarra Valley Victoria, once a thriving wine community during the late 1800s. His search for suitable vineyard land was based on a simple premise: that it should be where vines had thrived before and had avoided the threat of spring frost damage. Armed with a contour map he eventually chose what is now regarded as one of the choicest vineyard sites in the region. His vineyard, now about 70 acres, is planted o
Langton’s Selections ^3Yarra Yering Dry Red No.1 Cabernet, ^4Yarra Yering Dry Red No.2 Shiraz, Yarra Yering Pinot Noir The late Dr. Bailey Carrodus was one of the great characters of the Yarra Valley, producing highly individual wines that owe as much to his high quality vineyards as to his winemaking theories. They are wines literally out of the box. Hundreds of enthusiasts throng to his cellar door to pick up a few precious bottles of No. 1 or No. 2 each year. Carrodus established Yarra Yering in 1969, purchasing prime vineyard land at Gruyere near Coldstream in the Yarra Valley Victoria, once a thriving wine community during the late 1800s. His search for suitable vineyard land was based on a simple premise: that it should be where vines had thrived before and had avoided the threat of spring frost damage. Armed with a contour map he eventually chose what is now regarded as one of the choicest vineyard sites in the region. His vineyard, now about 70 acres, is planted on a north-facing midriff of hillside on deep, broken-up secondary gravelly soils with excellent drainage. The cellar was originally set up so a single person could run it. The winery is making more wine than the early days, but the system is kept more or less intact. His objective is to make wines of complexity, palate evenness and after taste. He likes to ferment his wines at warm temperatures in small open fermenters. Indeed, he has 92 of them. Carrodus believes that he should keep in the background and allow the wines to speak for themselves, but admits that the wines do have some of the winemaker’s thumbprint. All of Yarra Yering's wines attract a loyal following. Carrodus preferred a sprawling canopy for his Cabernet. In making No 1, a Cabernet dominant Bordeaux blend, Carrodus sought to make a wine of “complexity, palate evenness and after taste”. Vinification in small open fermenters, designed to fill a single hogshead of free run wine, is followed by maturation in 'closely textured' new Seguin Moreau French oak for around 22 months. Carrodus likens seasoning of wine in oak like salt in porridge, "If it is pronounced it makes it taste terrible." Yarra Yering Dry Red No 1 has bright blackcurrant fruit characters, savoury complexity and fine grained tannins. The wines easily age for between 10 and 15 years developing extraordinary exotic gamey nuances over time. No 2 – which has a touch of Viognier – is vinified in open fermenters before extended skin maceration to increase complexity and tannin balance. At dryness the wine is drained and pressed and then transferred into 30% new and previously used 'closely textured' Seguin Moreau French oak for a maturation period of up to 22 months. It is hard to pin point this style as it is quite individual and subject to vintage variation. The best vintages show intense raspberry/choco-berry aromas, touches of white pepper, ripe tannin structures and plenty of flavour complexity. Yarra Yering Merlot, produced in tiny quantities, was once one of the most expensive Australian wines, but now looks more reasonable value. Yarra Yering has also released a Dry Red No 3, a Sangiovese-based wine, although it has yet to have a presence on the secondary market. The Chardonnay is very individual, but is the weakest card in the pack. Certainly, the Yarra Yering reds have a house style showing an exotic complexity and perhaps revealing a combination of unique vineyard site and winemaker philosophy. Yarra Yering has slowly slipped down Langton’s Classification but the quality of the vineyards are outstanding. It is something of a dark horse, but on reflection this has always been its charm. Andrew Caillard MW, Langton's
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