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A solid Cabernet Sauvignon with profound structure and vigorous fruit, the essential Coonawarra style, exuding rich bramble, berries and cassis aromas characters over soft, elegant tannins. Extended maturation in the finest French oak contributes to the wine's overall balance and drinkability. Hollick»
Outstanding Langtons Classification. The locals around the Lovedale property say that the sandy soils are so poor, that even the rabbits have to bring a tucker box just to survive! The lean and mean terroir is elemental to the long lived, fine boned style. Mount Pleasant»
Rob Sticks Dolan's career in the wine industry began under the tutelage of Greg Clayfield and John Vickery at the enduring Rouge Homme. Dolan established his affinity for Pinot Noir on the international stage when he claimed the prestigious Bouchard-Finlayson Trophy for Champion Pinot Noir at the prestigious London International. Sticks»
Zilzie know from good Shiraz, they have grown the finest fruit for decades and now retain access to the most splendid vineyards. The quality of their winemaking has claimed thirty trophies since they embarked on their own label. Zilzie»
Paringa is one of Victoria's leading estates, having claimed Royal Melbourne Most Successful Winery Trophy and earning impressive international acclaim for it's founder, the eminent Lindsay McCall. His style is defined by his passion for viticulture and devotion to the art of making nothing but the finest wines. Paringa Estate»
Peter Lehmann has always been Riesling's most outspoken advocate, he has claimed best Riesling trophy at the prestigious London International on more occasions than any other, he declares Riesling to be his wine of choice if marooned on the proverbial desert island. Early picking of fruit from a superior single vineyard in the salubrious climes of Eden Valley has produced a fresh, lively Riesling, expect this captivating wine to exhibit genuine charm and offer great longevity as it narrowly missed being bottled behind Lehmann's flagship Riesling label.. Peter Lehmann»
An exciting innovation in a Methode traditionnelle, enriched by strawberry. A component of Pinot Noir is treated to extended time on skins for perfect uptake of charming rose colour, to be blended back with Chardonnay after primary ferments. Lindauer»
A passionate, family owned and operated winery who've been rewarded with highly coveted Royal Melbourne Gold for their impressive Langhorne Creek reds. Temple Bruer have been waving the magic wand with their brilliant efforts at Merlot, scoring further medals at the Small Winemakers and Rutherglen Wine Shows. Temple Bruer»
David O'Leary really knows about things Cabernet Sauvignon, having claimed a Jimmy Watson Trophy and twice International Red Wine Maker of the Year. From low yielding vines up to fifty years of age, grown to superior sites within the Armagh Valley and Polish Hill River districts, the O'Leary Walker team create a powerful and complex, exquisitely perfumed and seamlessly layered Cabernet Sauvignon, framed by judicious oak and supported by graceful tannins, reflecting the idyllic growing climes of Valley Clare. OLeary Walker»
The top shelf in toothsome and dulcetly fragrant, fruit forward frizzante wines, fashioned for those who know what they like and take their Moscato seriously. Brown Brothers make the best Moscato in the land, their dedicated Muscat vineyards have been trained to deliver harvests of the most luscious fruit. Brown Brothers»
It was the great Cabernet wines of Bordeaux which inspired Bill Taylor to diversify from imports and retail into the highly fraught pursuit of grape growing. An ardent enthusiast of Chateau Mouton Rothschild, Taylor had a keen enough palate and nose to determine that the most auspicious lands for Cabernet Sauvignon were amongst the idyllic rolling pastorals of Valley Clare. Taylors»
Of particular importance to Shadowfax are the very close relationships with a select group of growers who provide harvests of the most intensely flavoured fruit. A prolific trophy winner, Shadowfax are a refreshing new wave, vigorously fruit driven, livelier than her Victorian siblings, characterised by slatey, flavoursome acidity, a touch of lees complexity and judicious dryness. Shadowfax»
Yarra Burn Pinot Chardonnay Rose 2004 $275.88/Case of 12
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Chardonnay Pinot Noir Pinot Meunier by Yarra Burn of Yarra Valley. Winsome raspberry and cream characters, a lactic/yoghurt texture, Yarra Burn has a flavoursome, fine and elegant palate, fresh acidity and a balanced, light tannin finish. A mostly Pinot Noir/ Meunier rosey pink sparkler from select parcels of fruit grown to cool climate vineyards in the Yarra Valley and Tasmania. Yarra Burn pioneered sparkling winemaking in the Yarra Valley, and through the continued dedication of a highly awarded sparkling winemaking team, create one of the region's most desirable pink Cuvees. Enjoy with fresh seafood and lighter cuisines.
FromYarra Burn
VarietalChardonnay Pinot Noir Pinot Meunier
RegionYarra Valley / Victoria
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Yarra Burn Limited Release Pyrenees Shiraz 2003
Currently out of stock
By Yarra Burn
Varietal Shiraz
Region Pyrenees / Victoria
Yarra Burn Limited Release Pyrenees Shiraz 2003 - Buy online
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Yarra Burn Pinot Chardonnay Meunier 2015
Currently out of stock
By Yarra Burn
Varietal Chardonnay PinotNoir PinotMeunier
Region Yarra / Victoria
Yarra Burn Pinot Chardonnay Meunier 2015 - Buy online
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Yarra Burn Pinot Chardonnay Rose 2004
Currently out of stock
By Yarra Burn
Varietal Chardonnay PinotNoir PinotMeunier
Region Yarra / Victoria
Yarra Burn Pinot Chardonnay Rose 2004 - Buy online
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Yarra Burn Premium Cuvee Brut
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By Yarra Burn
Varietal PinotMeunier PinotNoir Chardonnay
Region Yarra / Victoria
Yarra Burn Premium Cuvee Brut - Buy online
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Yarra Burn Premium Cuvee Rose
Currently out of stock
By Yarra Burn
Varietal Chardonnay PinotNoir PinotMeunier
Region Yarra / Victoria
Yarra Burn Premium Cuvee Rose - Buy online
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Yarra Burn Sauvignon Blanc Semillon 2008
Currently out of stock
By Yarra Burn
Varietal SauvBlanc Semillon
Region Yarra / Victoria
Yarra Burn Sauvignon Blanc Semillon 2008 - Buy online
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Yarra Burn Shiraz Viognier 2006
Currently out of stock
By Yarra Burn
Varietal Shiraz Viognier
Region Heathcote Yarra / Victoria
Yarra Burn Shiraz Viognier 2006 - Buy online
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Yarra Burn

http://www.yarraburn.com.au/ - Yarra Burn - Tasting Notes On Australian & New Zealand wines
In August 1975 David and Christine Fyffe purchased a property near Yarra Junction that has softly undulating good soil and fabulous views to Mt Donna Buang

In the spring that followed they erected makeshift houses to stay in while they planted vines on their days off from running Mayerling Cellars. Initial plantings were 2 acres each of pinot noir, cabernet sauvignon and half an acre of gewrztraminer, which was fairly quickly replanted with merlot when it lost popularity. The original name Settlement Vineyards was already registered so they settled on Yarra Burn, as the property is located half way between the two small townships of Yarra Junction and Wesburn. Part time study in viticulture and oenology at Roseworthy and Charles Sturt and help from consultants contributed to Yarra Burn's success. In late 1977 the Fyffes sold their bottleshop to build a house and an estate winery at Yarra Burn. They were encouraged and assisted by their friends at Jean Jacques by the Sea in establishing an onsite restaurant.

http://www.yarraburn.com.au/ - Yarra Burn - Tasting Notes On Australian & New Zealand wines

The first wines were released from the vintage of 1978, two editions of shiraz from grapes grown to other Yarra Valley vineyards. The first was the Launching Place Shiraz and the other was a Shiraz from what is now the Yarra Yering Vineyard in Coldstream. In the spring of 1978 they expanded the vineyard and planted chardonnay to add to the range. The operations grew and Yarra Burn went on to experience great success in wine competitions in the mid-eighties, the Pinot Noir and Cabernet Sauvignon from 1984 receiving 8 Gold Medals and 7 trophies between them.

It is only with great patience involving 30 years of experience and experimentation, that the winemakers at Yarra Burn have found the perfect sites for each noble variety and, from them, nurtured wines of unique elegance and finesse. David and Christine Fyffe reckon that the Yarra Burn site chose itself, really. The cool breezes that sweep over the vineyard from the mountain peaks are replaced by the blissful warmth of the afternoon sun. The soil is fertile. And winter rain is plentiful. But don't let that fool you, this idyllic setting exacts a price. Every detail has to be just so.

The Yarra Valley is Victoria's oldest winegrowing region, and the coldest on the Australian mainland. Unlike the typical homogeneous, flat and warm-climate regions of Australia, the Yarra Valley is despite its singular name actually a series of valleys framed to the east by the Great Dividing Range and dominated by the majestic Mount Donna Buang. What these valleys have in common is that they all drain into the Yarra River. But the region is characterised by startling differences in soil composition, sun exposure, altitude and accessibility.

http://www.yarraburn.com.au/ - Yarra Burn - Tasting Notes On Australian & New Zealand wines

The terroir changes noticeably from hill to hill and sometimes even on the same hill. Naturally, this presents a winemaker with a vast palette of opportunities (including innumerable ways to go wrong). Little wonder that the region foundered in the 1930s. In the 1960s, however, the Yarra Valley found a new awakening. And Yarra Burn was one of the pioneers of this second wave, encouraged and intrigued by its obvious potential.

The south-facing slope of one hill at Yarra Burn is mountain-goat steep. That's why, to quote the brave souls who have to work it, it's become known as Bastard Hill. Needless to say, it's a risky place to work, ideally requiring one leg that's 15 centimetres shorter than the other for maximum stability. But it's also a risky place to grow grapes. Facing south and being so high, grapes take an inordinate amount of time to ripen. So those years when the grapes are at their zenith (and only those years), Yarra Burn favour them with kid-gloves treatment to make wine under the Bastard Hill label.

The chardonnay fruit is 100% hand-picked, bunch-pressed, barrel fermented in a combination of new and used French oak and then given malo-lactic fermentation. Likewise for the pinot noir, the bunches are hand-picked, placed in open-top fermenters and the cap is plunged by hand. The result is a benchmark, finely structured, richly flavoured and surprisingly long-lived wine. Not surprisingly, they're a bastard to find supplies of too.

Every uphill step of the way, making wine here is a hands-on, labour-intensive process. But it is, after all, a labour of love. Because what all of this intensive work yields is intensive fruit. The flavours are complex. And the wines tend to accept more of the winemaker's craft without losing their natural balance. They also thrive in the exclusively French oak which induces finer tannins than its American counterpart.

http://www.yarraburn.com.au/ - Yarra Burn - Tasting Notes On Australian & New Zealand wines

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