Made predominantly from fruit from the Tibooburra vineyard (at Yellingbo in the Upper Yarra) together with a small portion from Chestnut Hill in Gippsland, this was nearly totally destemmed and fermented in open top fermenters (with 4% whole bunches) for twenty one days. Pressed to seasoned puncheons for twelve months and bottled unfined and unfiltered with 40ppm SO2 added prior to bottling, this deeply coloured, medium bodied and complex wine has mainly dark fruits together with some spice and ripe but fine grained tannins that will ensure it can be enjoyed now and over the next ten years.
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.