2020, Little Yering, Yering Station

A juicy, fruity and cool-climate Shiraz, with spicy plum and blackberry fruit layered with a touch of violet and white pepper on the soft, lush palate.

About the Winery: Yering Station was the first vineyard in Victoria State, established in 1838 by the Ryrie brothers. It expanded significantly under Paul de Castella and is now a jewel in the Yarra Valley, producing world-class cool climate wines from revered vineyards known for expressive varietal flavour and integrity.

Grape Variety: 99% Shiraz, 1% Viognier - Shiraz provides a rich, dark fruit profile with spicy notes, while a touch of Viognier adds aromatic lift and complexity, often contributing floral and apricot nuances. The small Viognier component (typically co-fermented) can polish tannins, enhance colour stability, and bring a silkier texture.

Appearance: Deep ruby with youthful purple hues and a bright, translucent rim.

Aroma: Spicy plum, blackberry, violet, and white pepper notes.

Palate: A soft, lush palate with juicy, fruity characteristics, featuring spicy plum and blackberry fruit, complemented by hints of violet and white pepper. The finish is refreshing with natural acidity.

Body: Medium - The wine has a balanced structure, offering a good presence on the palate without being overly heavy, supported by fine tannins.

Acidity: High - The cooler site and excellent diurnal temperature shifts contribute to intense aromatics and natural, refreshing acidity, providing balance and freshness to the wine.

Cellaring Potential: Medium (5–10 yrs) - Matured for 18 months in oak, this wine has the structure and fruit concentration to develop further complexity over several years.

Perfect Pairing: Roasted Lamb, Beef Stew, Hard Cheeses

Serving Temperature: 15–16°C for reds

About Shiraz: In cool climates like the Yarra Valley, Shiraz shows red-to-black fruits (plum, blackberry), pepper spice, and floral lift, with medium body, fine-grained tannins, and vibrant acidity, favouring elegance over weight.

About Viognier: Used sparingly to boost perfume and texture, Viognier brings hints of apricot, peach skin, and jasmine. When co-fermented, it can integrate seamlessly, softening tannins and heightening aromatic complexity without adding sweetness.

The information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change.