tasting notes wine making viticulture - Xanadu Wines

Y E R I N G

S T A T I O N

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Y A R R A

V A L L E Y

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V I C T O R I A ’ S

F I R S T

V I N E Y A R D

tasting notes product

Yarrabank Late Disgorged

vintage

2004

colour

Meadow hay

nose

Oyster shell minerality combined with mature yeast development. Lovely honeycomb notes combine with ripe apple.

palate

Incredibly focused line of intense mineral fruit typical of Yarrabank Late Disgorged. A creamy mousse rich with toasty toffee like flavours only found with extended yeast autolysis.

cellar

drink now - 2015



winemaker comment



Grapes picked at optimal ripeness with a balance of intense natural acidity and tight focused flavours. Grapes are gently pressed to retain freshness and purity. Only the heart run of the berries are used and the fermented in tank to maintain a pristine line of concentration.



wine making varietal composition

54% chardonnay 46% pinot noir

alcohol 13% mlf

0%

pressing

Whole bunch pressing using only the cuvee (first 512.5 litres per tonne of fruit)

tirage date

July 2004

time on lees

8 years

yeast type

EC1118/DV10

reserve wine

15% kept in 5,500 litre foudre

liquoring

No liquoring

viticulture region

Yarra Valley

date of harvest

Mid March 2004

vine age

15-25 years

yield

2.5 tonnes / hectare

method

Handpicked in small baskets



YERING STATION - 38 MELBA HWY PO BOX 390 YARRA GLEN VICTORIA 3775 - FOR MORE INFO. VISIT - www.yering.com