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She's such a special wine, that a distinctive hand blown bottle was designed just for her. Tempus Two is the definition of romance and desirability, elegance and finesse, all who have countenanced her endowments agree. Tempus Two»
The seemingly countless, memorable vintages of Delatite have claimed a litany of trophies, accolades and rave reviews throughout the world of wine. Her first vines were planted in 1968 on a picturesque rise overlooking the vistas of Mt Buller. Delatite»
A compilation of the finest parcels Chardonnay available to the Brown Brothers winemaking team, hand picked and whole bunch pressed into a selection of seasoned and new French oak barriques for a rich course of ferments and completion of full malolactic, a year's maturation and the luxury of regular lees stirring battonage for textural opulence and intriguing complexity. Stone fruits and cashew, citrus and pear, elegant with crystalline minerality and struck match complexity, a long lingering palate, structured and seamless, resplendent and refined. Brown Brothers»
Charles Cimicky was inspired by his father to take over the reins at the family estate, that's when the good wines started turning into awesome wines. Today, Cimicky is one of the most meticulous winemakers in South Australia. Charles Cimicky»
From fruit grown exclusively to the prestigious Blewitt Springs Vineyard, previously the source of Shiraz grapes for several icon wines. Located at an altitude of 300 feet, Blewitt Springs is a small site enjoying cooler climes and longer ripening period than the nearby mesoclimes of Willunga and McLaren Vale. Cape Barren»
Howard Park is internationally feted as one of the new world's great Riesling wines, achieving superstar status after claiming gold at the prestigious London International. Fruit is grown to some of the most elevated vineyards around Mount Barker and the Porongurups, nourished by a continental pattern of warm days and cold nights, which translate into vibrant fruit exhibiting zest and super fine citric minerality. Howard Park»
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»
Brookland Valley have consistently led the way with innovation, quality and style. Intensely flavoured Chardonnay grapes are grown to a sunny ridge on an ancient landform, through which a small brook famously known as Wilyabrup, flows to the nearby sea. Brookland Valley»
Like an uncut diamond, the Chardonnay grape lends its sparkle to the Ruinart wines. In the constant pursuit of perfection, the Ruinart House excels in the art of handling this very special grape variety. Ruinart»
The quality of Shiraz grown to parched vineyards in Victoria's rugged western districts, has been well known throughout the world of wine since the days of gold rush and early settlement. Taltarni have since established an enviable reputation for vintages of powerfully structured, statuesque red wines, fully exploiting the soft spoken majesty and graceful intensity of Pyrenees Shiraz comes naturally. Taltarni»
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»
Galli Estate produce a variety of quality wines from fruit grown on their vineyards at Sunbury and Heathcote. Galli Estate have been very well received by reviewers, and have been recognised for quality at competitions, already receiving Gold for their Pinot Grigio, a varietal that the winemaking team find very exciting. Galli Estate»
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
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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