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Originally released in 1976, the Koonunga Hill range has established a sound reputation for quality and consistency, while availing red wine enthusiasts of the opportunity to approach the enduring Penfolds style. The inaugural 1976 vintage of Koonunga Hill Shiraz Cabernet was a legendary wine, still drinking well at Penfolds red wine recorking clinics. Penfolds»
An impressive succession of highly awarded vintages, twice in a row Gold Medal Liquorland Top 1OO, Gold & Silver New World Wine Awards and second equal at the prestigious UK Wine Magazine taste off. Flanked by the ocean, mountains and rivers of the South Island, Waipara Hills yield the most stylish wines. Waipara Hills»
Widely regarded as one of New Zealand's leading winemakers, Alan McCorkindale has over three decades experience at crafting some of the South Island's most memorable vintages. McCorkindale's efforts have claimed many trophy and gold at prestigious competitions including twice International White Wine of Year at the distinguished London International Wine Challenge. Munamuna»
A single vineyard, strongly terroir wine by maestro Ken Helm AM, from fruit picked off neighbour Al Lustenberger's property, only released under the premium black label if it reaches the highest quality benchmarks. Since 2005 the collaboration of Lustenberger and Helm has claimed more than fourteen trophies. Helm»
Positioned half way between Avoca and Ballarat, the boutique Amherst Winery has only ten acres under vine. The small yields translate into extraordinarily structured, powerfully intense wines, brimming with fine aromatics and lined with silky tannins. Amherst»
An auspicious construct of Barossa Shiraz, which has claimed significant awards throughout its illustrious history, including gold at the prestigious London International. Peter Scholz is one of the Barossa's most capable and respected winemakers with a heritage that dates back to early settlement. Willows»
Capel Vale have played an important role in the establishment of the Western Australian wine industry and the recognition of southwest Australia as a world class winegrowing region. They established their first vines in 1974 after determining that the Capel area, near Geographe Bay, was ideally suited to viticulture. Capel Vale»
With a booty of twenty gold medals to date, Grant Burge's Filsell vineyard, bearing century old vines, is considered one of the finest in Barossa Valley, consistently yielding fruit of great intensity and concentration.. . Grant Burge»
Penfolds Grange 1972 won a Gold and four other medals at Australian wine shows in 1973, 1976 and 1977. Originally described by the winemakers as, medium deep brick red in colour, intense liquoric dark chocolate blackberry violet aromas with hints of vanilla spice. Penfolds»
Carol and Tony Dunn established their McLaren Vale homestead to herds of angora goat in the 1990s. Conspicuous trophy victories and industry accolades however, proved unnegotiable at a time when the market for mohair and fine fleece was on the decline. Braydun Hill»
Excellent Langtons Classification & Gold Medal 2008 Concours Mondial de Bruxelles. Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. dArenberg»
Originally crafted by the legendary Colin Preece and labelled as Burgundy, Chalambar has become one of the most highly sought Seppelt releases each year, due to its consistency, quality and value. The House of Seppelt are custodians to one of Australia's most precious cellars, constructed by miners who took up viticulture when the Victorian gold ruch was in decline. Seppelt»
Yering Station
Little Yering Chardonnay 2013
Available by the dozen
By Yering Station
Varietal Chardonnay
Region Yarra / Victoria
Each $16.99
Dozen $201.00
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Little Yering Pinot Noir 2014
Available by the dozen
By Yering Station
Varietal PinotNoir
Region Yarra / Victoria
Each $16.99
Dozen $201.00
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Yarrabank Creme de Cuvee NV
Available by the dozen
By Yering Station
Varietal Chardonnay PinotNoir
Region Yarra Mornington / Victoria
Each $29.99
Dozen $357.00
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Yarrabank Cuvee 2010
Available by the dozen
By Yering Station
Varietal Chardonnay PinotNoir
Region Yarra / Victoria
Each $32.99
Dozen $393.00
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Yering Station Chardonnay 2013
Available in cartons of six
By Yering Station
Varietal Chardonnay
Region Yarra / Victoria
Each $33.99
Dozen $405.00
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Yering Station Mr Frog Cabernet Shiraz 2008
Currently out of stock
By Yering Station
Varietal CabernetSauv Shiraz
Region Yarra / Victoria
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Yering Station Mr Frog Chardonnay 2012
Currently out of stock
By Yering Station
Varietal Chardonnay
Region Yarra / Victoria
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Yering Station Mr Frog Pinot Noir 2012
Currently out of stock
By Yering Station
Varietal PinotNoir
Region Yarra / Victoria
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Yering Station Pinot Noir 2012
Available in cartons of six
By Yering Station
Varietal PinotNoir
Region Yarra / Victoria
Each $32.99
Dozen $393.00
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Yering Station Reserve Chardonnay 2012
Available in cartons of six
By Yering Station
Varietal Chardonnay
Region Yarra / Victoria
Each $99.99
Dozen $1197.00
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Yering Station Reserve Pinot Noir 2013
Available in cartons of six
By Yering Station
Varietal PinotNoir
Region Yarra / Victoria
Each $99.99
Dozen $1197.00
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Yering Station Reserve Shiraz Viognier 2003
By Yering Station
Varietal Shiraz Viognier
Region Yarra / Victoria
Each $69.99
Dozen $837.00
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Yering Station Shiraz Viognier 2013
Available in cartons of six
By Yering Station
Varietal Shiraz Viognier
Region Yarra / Victoria
Each $32.99
Dozen $393.00
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Yering Station Village ED Pinot Rose 2013
Available by the dozen
By Yering Station
Varietal PinotNoir
Region Yarra / Victoria
Each $19.99
Dozen $237.00
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Yering Station Village Pinot Noir 2012
Currently out of stock
By Yering Station
Varietal PinotNoir
Region Yarra / Victoria
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Yering Station

http://www.yering.com/ - Yering Station - Tasting Notes On Australian & New Zealand wines
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.

http://www.yering.com/ - Yering Station - Tasting Notes On Australian & New Zealand wines

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.

Today Yering Station remains true to its heritage as a family-owned and operated winery dedicated to producing wines of quality and distinction

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.

http://www.yering.com/ - Yering Station - Tasting Notes On Australian & New Zealand wines

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.

http://www.yering.com/ - Yering Station - Tasting Notes On Australian & New Zealand wines

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