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Valley Clare yields a distinct style of Cabernet Sauvignon, characterized by sweet dark berry flavours, regional mintyness and rolling velvet tannins. Reilly's know Clare Valley very well, highly selective in their choice of terroir, they have set aside harvests from their most precious blocks, hand picked grapes off dry grown vines, open fermented and basket pressed, matured twenty two months in the best French oak. Reillys»
Bloodstone was originally intended for the UK Oddbins retail chain. It turned into a runaway success and went on to claim a litany of international accolades, 5 Cuisine Magazine Stars & Best Buy, as well as Gold & Double Gold at the prestigious San Francisco International. Gemtree»
After many years of dedication to formulating superb Eden Valley Riesling, Elderton have again achieved an excellent expression of the genre, paradoxically the most underrated style of wine in Australia. Small harvests of fruit which show wonderful primary, zesty characters and delicate acid structures are the foundation. Elderton»
Three British Army officers, in their capacity as agents of the East India Company, established one of Western Australia's first agricultural enterprises in 1836. Named after Captain Richmond Houghton, it was not until Thomas Yule's stewardship that vines were planted and the first vintage of Houghton wine flowed in 1859. Houghton»
Born at Guildford, very near the Houghton Swan Valley winery, Dr John Gladstones was an internationally acclaimed scientist who identified the Margaret River in 1965 as being world class for planting vines and growing grapes. Dr Gladstones also played a role in the development of the Frankland River region, Pemberton and Manjimup. Houghton»
Tio Pepe is the world's leading Fino, a very pale and dry style of wine made in the southwest of Spain. Produced since 1844 by the Gonzalez family of Jerez, Tio Pepe has a distinctive aroma and a unique taste. Tio Pepe»
A Shiraz of power and elegance, Heathcote Estate claimed a significant gold medal at the prestigious London International. Inspired by the amazing depth and character of Terra Rosa Shiraz, the Bialkower and Kirby families determined the most idyllic location to propogate vines for an ultra premium Shiraz to rival Australia's finest. Heathcote Estate»
David O'Leary and Nick Walker have amassed hundreds of gold medals and trophies between them, including the prestigious Jimmy Watson. A shared confidence in the quality of Clare Valley fruit was the catalyst for them to establish their own winery. OLeary Walker»
Blackjack has claimed the eminent M.Chapoutier Trophy for Best Shiraz at the prestigious Le Concours des Vinson on no fewer than three occasions. Block 6 is a superior parcel of distinguished vines, renowned within the Bendigo district for producing a very high quality, intensely fruit driven Shiraz. Blackjack»
The wines of Wignall were met with resounding success from the first release, inaugural vintages saw amazing results, attracting conspicuous gold medal and trophy victories. Fruit driven and voluptuous to drink, Wignall have refined the style of their Albany grown Cabernet Merlot to be perfect for today's palates. Wignalls»
Crafted by a rising star of the Padthaway region, recipients South Australian Cabernet Of Year Trophy and runner-up South Australian Wine Of Year. Five generations of viticulture make Browns one of the few family owned labels producing conspicuous local Shiraz. Browns of Padthaway»
All Saints store their ageing fortifieds in the Great Hall, an area of a castle built in the 1880s, lined with huge 100-year-old oak casks, filled with rare wines. Some of these fortified wines are up to eighty years old and form the base of the rich fortified All Saints blends. All Saints»
Yarra Burn Pinot Chardonnay Meunier 2015 $17.99 / $215.00 12
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Chardonnay Pinot Noir Pinot Meunier by Yarra Burn of Yarra Valley. Aged Chardonnay toastyness, butter and mushrooms are complemented by savoury earthy Pinot truffle flavours. A vibrant Victorian sparkler, sourced principally from fuly mature, slow ripening sites, a key driver to the exquisite styling and profound expression of fruit. Yarra Burn were the first Yarra Valley winery ever to produce a sparkling wine and still leading the way. Yarra Burn has an elegantly structured palate, offering great persistence of flavour and soft, creamy textures before a fresh, natural acid finish.
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
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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
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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
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Yarra Burn Premium Cuvee Rose
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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
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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
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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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