REVIEWS AWARDS
2015
YERING STATION RESERVE PINOT NOIR
TA S T I N G N O T E S REVIEWS COLOUR Burmese Ruby NOSE Black cherry fruit complimented with savoury spices.
Earthy and brooding yet complex and pretty.
PALATE
Intense red and black fruit. Rich and powerful yet elegant and graceful. Fine grain tannins provide texture and support, finishing with incredible length. It will gain greater complexity as it slowly ages.
CELLAR
Now - 2030
WINEMAKING VARIETAL COMPOSITION 100% Pinot Noir ALCOHOL
13.5%
FERMENTATION METHOD 100% whole berries, cold soaked 4 days, 1.5-5.0 tonne open top fermenters FERMENTATION TIME
14 days
BARREL ORIGIN & SIZE French oak 500L BARREL AGE
25% new, 75% 1-4 years old
TIME IN BARREL
12 Months
MLF 100% YEAST TYPE
Wet cultured BGY
RESIDUAL SUGAR
0.49 g/L
V I T I C U LT U R E
2015 was an exceptional year. A classic Yarra Valley growing season: a wet spring followed by moderate daily temperatures and cool nights. Perfectly balanced vines allowed the grapes to ripen in optimal conditions. In these reserve years, the pristine fruit flavours combined with intensity and power give the wine balance and longevity. REGION
Yarra Valley
DATE OF HARVEST VINE AGE YIELD METHOD
Late April - early May 15-28 years 2.2 tonnes/acre Hand picked
AWARDS
CLONE MV6 SOIL TYPE Alluvial loam, yellow clay over deteriorated mudstones CULTIVATION PRACTICES VSP
YERING STATION RESERVE PINOT NOIR
TA S T I N G N O T E S REVIEWS COLOUR Burmese Ruby NOSE Black cherry fruit complimented with savoury spices.
Earthy and brooding yet complex and pretty.
PALATE
Intense red and black fruit. Rich and powerful yet elegant and graceful. Fine grain tannins provide texture and support, finishing with incredible length. It will gain greater complexity as it slowly ages.
CELLAR
Now - 2030
WINEMAKING VARIETAL COMPOSITION 100% Pinot Noir ALCOHOL
13.5%
FERMENTATION METHOD 100% whole berries, cold soaked 4 days, 1.5-5.0 tonne open top fermenters FERMENTATION TIME
14 days
BARREL ORIGIN & SIZE French oak 500L BARREL AGE
25% new, 75% 1-4 years old
TIME IN BARREL
12 Months
MLF 100% YEAST TYPE
Wet cultured BGY
RESIDUAL SUGAR
0.49 g/L
V I T I C U LT U R E
2015 was an exceptional year. A classic Yarra Valley growing season: a wet spring followed by moderate daily temperatures and cool nights. Perfectly balanced vines allowed the grapes to ripen in optimal conditions. In these reserve years, the pristine fruit flavours combined with intensity and power give the wine balance and longevity. REGION
Yarra Valley
DATE OF HARVEST VINE AGE YIELD METHOD
Late April - early May 15-28 years 2.2 tonnes/acre Hand picked
AWARDS
CLONE MV6 SOIL TYPE Alluvial loam, yellow clay over deteriorated mudstones CULTIVATION PRACTICES VSP
