2018 Yarra Yering Underhill Shiraz 375ml Half Bottle

375ml Half Bottle.

Overview

Yarra Yering Underhill Shiraz is a single-vineyard, cool-climate Shiraz from an unirrigated block planted in 1973. Hand harvesting, whole-berry fermentation, basket pressing and restrained French oak maturation create a balanced expression of this historic Yarra Valley site.

Vineyard

The fruit comes exclusively from a 3.2-hectare, eight-acre Shiraz block at the western extremity of Yarra Yering. Planted in 1973 and acquired by Dr Bailey Carrodus during the 1990s, the unirrigated vineyard is distinguished by heavier clay-based soils.

Winemaking

The fruit was harvested by hand and destemmed without crushing to retain as many whole berries as possible. Fermentation took place in Yarra Yering’s half-tonne open fermenters. The wine was basket pressed and matured for 18 months in 500L French oak puncheons, including 30% new oak.

Producer Tasting Notes

“The heavier clay-based soils produce a wine showing dark fruits and spice, chewy tannins.”

Critic Reviews

95 Points - Campbell Mattinson, The Wine Front
Tasted July 2020
“A wine with long fingers and arms. It was grown on a single block of shiraz, planted in '73. It eats elegance for breakfast, berried fruit for lunch, herb and wood spice notes for afters. Plum, char, smoked herbs, fresh red cherries, a slip of creamy/smoky oak. The balance of this wine is an experience in itself. Best of all: it pushes out gloriously through the finish.”

Awards

• Gold Medal and Best Shiraz - Shiraz 2018 & Younger, Melbourne Royal Show

Producer

Yarra Yering was established in 1969 by Dr Bailey Carrodus and released its first vintage in 1973, helping lead the modern revival of the Yarra Valley wine region. Winemaker Sarah Crowe joined the estate in 2013 and was named Halliday Winemaker of the Year in 2017.

Specifications

• Vintage: 2018
• Producer: Yarra Yering
• Range: Underhill
• Variety: 100% Shiraz
• Vineyard Size: 3.2 hectares
• Planting Year: 1973
• Region: Yarra Valley, Victoria
• Country: Australia
• Viticulture: Unirrigated
• Harvest: Hand-harvested
• Fermentation: Whole berries in half-tonne open fermenters
• Pressing: Basket pressed
• Maturation: 18 months in 500L French oak puncheons, including 30% new oak
• Drinking Window: 2022-2032