HALLIDAY WINE COMPANION 2017
HALLIDAY WINE COMPANION 2017
97 Points
2014 YERING
S TAT I O N
R E S E RV E S H I R A Z VIOGNIER
98/2% mostly from the Carr’s Vineyard, hand-picked, small batches co-fermented with viognier, cultured yeast, matured in French oak (35% new) for 16 months; 10% Old Beenak Road Shiraz blended in. Given that viognier is only 2%, it technically can’t be shown on the front label (5% minimum), but its impact is little different to 5%. The vivid crimsonpurple colour is great, the tannins are super supple and smooth, the oak present and correct, which leaves the fruit as lord of all of it sees, its heart beating strong and true. Great wine.
96 Points
2014
Y E R I N G S TAT I O N R E S E RV E C A B E R N E T S AU V I G N O N
From the Yeringberg Vineyard, hand-picked, destemmed, fermented in a mix of open and Potter fermenters, cultured yeast, the Potter ferments given 3-4 months extended maceration, matured in French oak (30% new) for 18 months. Bright crimson; elegance, balance and purity are the watchwords for this cabernet; it shows just how suited the Yarra Valley can be for cabernet if the right sites are chosen. Lateral winemaking has paid off handsomely.
95 Points
2 0 1 4 Y E R I N G S TAT I O N C H A R D O N N AY
Hand and machine-harvested from Valley Floor and higher vineyards, half cultured yeast, half wild-fermented in French puncheons (20% new), 4 months lees stirring, 10 months in barrel. As might be expected, attests to the quality of the vintage first and foremost. This is a first class illustration of the inherent strength of high quality Yarra chardonnay, fruit, acidity and oak all singing from the same page.
95 Points
2 0 1 3 Y E R I N G S TAT I O N SHIRAZ VIOGNIER
Bright hue; red cherries and spices play tip and run on the expressive and inviting bouquet; the palate texture a mix of silk and taffeta, the juicy gently spiced red fruit flavours a sheer delight. A first class now or later style.
96 Points
2014
Y E R I N G S TAT I O N R E S E R V E C H A R D O N N AY
Hand-picked, whole bunch-pressed, fermented in French oak puncheons (30% new) with a mix of wild and cultured yeast, 5 months lees stirring, matured for 10 months. Still pale straw-green; the bouquet is reductive, but the palate has an explosive powerhouse of grapefruit, flinty acidity and quality French oak. This was a great vintage for Yarra Valley chardonnay, and the wine has a great future.
95 Points
2 0 1 4 Y E R I N G S TAT I O N PINOT NOIR
MV6 from a single vineyard in Gruyere, destemmed to small open fermenters, 5 days cold soak, cultured yeast, matured for 10 months in French oak (20% new). Light, bright colour; it has a perfumed bouquet, then a pure stream of cherry and plum fruit running confidently through to the finish, its banks of earthy tannins merely suggesting which way the stream should flow.
95 Points
2 0 1 4 Y E R I N G S TAT I O N OLD BEENAK ROAD SHIRAZ
Hand-picked, destemmed 3 days cold soak, open-fermented, cultured yeast, matured in French oak for 15 months. A medium-bodied cool climate shiraz, packing a considerable punch without apparent effort. The layers of dark fruits (berries and plums) build progressively, but the tannins stay in their hutch, leaving oak to provide context, fruit the length.
94 Points
2 0 1 3 Y E R I N G S TAT I O N C A B E R N E T S AU V I G N O N
Open-fermented, 80% with 21 days on skins, 20% for 42 days (fermentation 21 days), matured in French oak (25% new) for 18 months. This bold approach, seeking to extract every bit of fruit, has worked, moving the wine into its own course left of centre of the usual Yarra Valley elegance, but making up for that through its intensity.
97 Points
2014 YERING
S TAT I O N
R E S E RV E S H I R A Z VIOGNIER
98/2% mostly from the Carr’s Vineyard, hand-picked, small batches co-fermented with viognier, cultured yeast, matured in French oak (35% new) for 16 months; 10% Old Beenak Road Shiraz blended in. Given that viognier is only 2%, it technically can’t be shown on the front label (5% minimum), but its impact is little different to 5%. The vivid crimsonpurple colour is great, the tannins are super supple and smooth, the oak present and correct, which leaves the fruit as lord of all of it sees, its heart beating strong and true. Great wine.
96 Points
2014
Y E R I N G S TAT I O N R E S E RV E C A B E R N E T S AU V I G N O N
From the Yeringberg Vineyard, hand-picked, destemmed, fermented in a mix of open and Potter fermenters, cultured yeast, the Potter ferments given 3-4 months extended maceration, matured in French oak (30% new) for 18 months. Bright crimson; elegance, balance and purity are the watchwords for this cabernet; it shows just how suited the Yarra Valley can be for cabernet if the right sites are chosen. Lateral winemaking has paid off handsomely.
95 Points
2 0 1 4 Y E R I N G S TAT I O N C H A R D O N N AY
Hand and machine-harvested from Valley Floor and higher vineyards, half cultured yeast, half wild-fermented in French puncheons (20% new), 4 months lees stirring, 10 months in barrel. As might be expected, attests to the quality of the vintage first and foremost. This is a first class illustration of the inherent strength of high quality Yarra chardonnay, fruit, acidity and oak all singing from the same page.
95 Points
2 0 1 3 Y E R I N G S TAT I O N SHIRAZ VIOGNIER
Bright hue; red cherries and spices play tip and run on the expressive and inviting bouquet; the palate texture a mix of silk and taffeta, the juicy gently spiced red fruit flavours a sheer delight. A first class now or later style.
96 Points
2014
Y E R I N G S TAT I O N R E S E R V E C H A R D O N N AY
Hand-picked, whole bunch-pressed, fermented in French oak puncheons (30% new) with a mix of wild and cultured yeast, 5 months lees stirring, matured for 10 months. Still pale straw-green; the bouquet is reductive, but the palate has an explosive powerhouse of grapefruit, flinty acidity and quality French oak. This was a great vintage for Yarra Valley chardonnay, and the wine has a great future.
95 Points
2 0 1 4 Y E R I N G S TAT I O N PINOT NOIR
MV6 from a single vineyard in Gruyere, destemmed to small open fermenters, 5 days cold soak, cultured yeast, matured for 10 months in French oak (20% new). Light, bright colour; it has a perfumed bouquet, then a pure stream of cherry and plum fruit running confidently through to the finish, its banks of earthy tannins merely suggesting which way the stream should flow.
95 Points
2 0 1 4 Y E R I N G S TAT I O N OLD BEENAK ROAD SHIRAZ
Hand-picked, destemmed 3 days cold soak, open-fermented, cultured yeast, matured in French oak for 15 months. A medium-bodied cool climate shiraz, packing a considerable punch without apparent effort. The layers of dark fruits (berries and plums) build progressively, but the tannins stay in their hutch, leaving oak to provide context, fruit the length.
94 Points
2 0 1 3 Y E R I N G S TAT I O N C A B E R N E T S AU V I G N O N
Open-fermented, 80% with 21 days on skins, 20% for 42 days (fermentation 21 days), matured in French oak (25% new) for 18 months. This bold approach, seeking to extract every bit of fruit, has worked, moving the wine into its own course left of centre of the usual Yarra Valley elegance, but making up for that through its intensity.
