REVIEWS AWARDS
2014
YERING STATION RESERVE C A B E R N E T S A U V I G N O N
REVIEWS TASTING NOTES COLOUR
Dark brick ruby red red
NOSE
Classic Cabernet, tomato leaf herbeaciousness, coupled with black currant ripeness and a touch of red cedar.
PALATE
The middle palate concentrated with ripe red and black fruit. Christmas cake spice with very elegant yet persistant fine subtle tannins. This wine is juicy yet sophisticated.
CELLAR
W I N E
Now - 2020
M A K I N G
VARIETAL COMPOSITION 100% Cabernet Sauvignon ALCOHOL
13.8%
FERMENTATION METHOD 100% open fermenter FERMENTATION TIME
21 days
BARREL ORIGIN
French 225 and 500 Litres
TIME IN BARREL
18 Months
AGE OF BARREL
36% new 64% 2-5 years
YEAST TYPE
Wet Cultured CSM and BDX
SKIN CONTACT TIME
21-45 days
V I T I C U L T U R E REGION
Yarra Valley
DATE OF HARVEST
Late April 2014
VINE AGE
AWARDS YIELD
15-25 years
SOIL TYPE
Grey loam over yellow clay
METHOD
2.1 tonnes/acre Hand picked
CLONE Reynella
CULTIVATION PRACTICES Trellis VSP
YERING STATION RESERVE C A B E R N E T S A U V I G N O N
REVIEWS TASTING NOTES COLOUR
Dark brick ruby red red
NOSE
Classic Cabernet, tomato leaf herbeaciousness, coupled with black currant ripeness and a touch of red cedar.
PALATE
The middle palate concentrated with ripe red and black fruit. Christmas cake spice with very elegant yet persistant fine subtle tannins. This wine is juicy yet sophisticated.
CELLAR
W I N E
Now - 2020
M A K I N G
VARIETAL COMPOSITION 100% Cabernet Sauvignon ALCOHOL
13.8%
FERMENTATION METHOD 100% open fermenter FERMENTATION TIME
21 days
BARREL ORIGIN
French 225 and 500 Litres
TIME IN BARREL
18 Months
AGE OF BARREL
36% new 64% 2-5 years
YEAST TYPE
Wet Cultured CSM and BDX
SKIN CONTACT TIME
21-45 days
V I T I C U L T U R E REGION
Yarra Valley
DATE OF HARVEST
Late April 2014
VINE AGE
AWARDS YIELD
15-25 years
SOIL TYPE
Grey loam over yellow clay
METHOD
2.1 tonnes/acre Hand picked
CLONE Reynella
CULTIVATION PRACTICES Trellis VSP
