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
Yering Station Cabernet Sauvignon
vintage
2010
colour
Deep, rich red, garnet
nose
The nose boasts of sweet blackcurrant, mulberry, chocolate, mocha and cedary oak
palate
Medium to full bodied, the palate is fruit forward with rich blackcurrant and cassis. Overlayed with sweet raspberries and violet undertones. The mid palate is round and supple, the tannins are fine and ripe. Intensity and concentration only found in exceptional years.
VINIFICATION
The Cabernet Sauvignon was de-stemmed and crushed into open stainless steel fermenters, roto-fermenters or closed fermenters. Extended maceration for 28 days of some selected parcels to improve tannic structure. Hand plunged and ‘rack and return’ methods of cap management allow gentle extraction of fine grain tannins whilst providing fruit concentration. 15 months in french oak adds supporting spicy, vanillan oak.
cellar
drink now - 2020
wine making varietal composition
Cabernet Sauvignon
alcohol
14.0%
fermentation method
Rotary / Open / Static
barrel origin & size
French 228 litres
time in barrel
15 months
age of barrel
25% New, 75% 1-4 Years
residual sugar
N/A
yeast type
Cultured BDX
skin contact time
14 - 21 days
fermentation time
7 - 21 days
mlf
100%
ph
3.47
viticulture region
Yarra Valley
date of harvest
April 2010
vine age
11 - 18 years
soil type
Grey loam over yellow clay
yield
2.5 t/acre
method
Hand
clone
SA125
cultivation practices
Trellis VSP
YERING STATION - 38 MELBA HWY PO BOX 390 YARRA GLEN VICTORIA 3775 - FOR MORE INFO. VISIT - www.yering.com
S T A T I O N
-
Y A R R A
V A L L E Y
-
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
Yering Station Cabernet Sauvignon
vintage
2010
colour
Deep, rich red, garnet
nose
The nose boasts of sweet blackcurrant, mulberry, chocolate, mocha and cedary oak
palate
Medium to full bodied, the palate is fruit forward with rich blackcurrant and cassis. Overlayed with sweet raspberries and violet undertones. The mid palate is round and supple, the tannins are fine and ripe. Intensity and concentration only found in exceptional years.
VINIFICATION
The Cabernet Sauvignon was de-stemmed and crushed into open stainless steel fermenters, roto-fermenters or closed fermenters. Extended maceration for 28 days of some selected parcels to improve tannic structure. Hand plunged and ‘rack and return’ methods of cap management allow gentle extraction of fine grain tannins whilst providing fruit concentration. 15 months in french oak adds supporting spicy, vanillan oak.
cellar
drink now - 2020
wine making varietal composition
Cabernet Sauvignon
alcohol
14.0%
fermentation method
Rotary / Open / Static
barrel origin & size
French 228 litres
time in barrel
15 months
age of barrel
25% New, 75% 1-4 Years
residual sugar
N/A
yeast type
Cultured BDX
skin contact time
14 - 21 days
fermentation time
7 - 21 days
mlf
100%
ph
3.47
viticulture region
Yarra Valley
date of harvest
April 2010
vine age
11 - 18 years
soil type
Grey loam over yellow clay
yield
2.5 t/acre
method
Hand
clone
SA125
cultivation practices
Trellis VSP
YERING STATION - 38 MELBA HWY PO BOX 390 YARRA GLEN VICTORIA 3775 - FOR MORE INFO. VISIT - www.yering.com
