tasting notes wine making viticulture
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 Cane Cut Viognier
vintage
2015
colour
Bright yellow gold
nose
Very aromatic nose with lots of ginger spice, bergamt and candied orange peel
palate
Spices on the nose carry through to the palate with the added layers of tropical lychee and apricots. There is an unctuous mouthfeel but the wine remians fresh and vibrant thanks to a mineral line of acidity running through
cellar
Drink now to 2018
wine making This Viognier from our Springlane vineyard had 80% of its cane cut, effectively pruning the vines, once the bunches had reached optimal ripeness. Cutting the canes stops the ripening process but as the bunches themselves have not been touched, they are left naturally to start to desiccate. As Viognier has a naturally thick and tough skin, we destem and crush the berries into a picking bin, the extra moisture provided by the ‘fresh’ berries helps to rehydrate the desiccated berries and extract more sugar and flavour.
varietal composition
100% Viognier
alcohol
10%
fermentation method
Fermented in a stainless steel tank
Barrels
Nil
residual sugar
200 g/L
yeast type
EC1118
fermentation Time
18 days
viticulture region
Yarra Valley
date of harvest
Early April
vine age
10 years
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 Cane Cut Viognier
vintage
2015
colour
Bright yellow gold
nose
Very aromatic nose with lots of ginger spice, bergamt and candied orange peel
palate
Spices on the nose carry through to the palate with the added layers of tropical lychee and apricots. There is an unctuous mouthfeel but the wine remians fresh and vibrant thanks to a mineral line of acidity running through
cellar
Drink now to 2018
wine making This Viognier from our Springlane vineyard had 80% of its cane cut, effectively pruning the vines, once the bunches had reached optimal ripeness. Cutting the canes stops the ripening process but as the bunches themselves have not been touched, they are left naturally to start to desiccate. As Viognier has a naturally thick and tough skin, we destem and crush the berries into a picking bin, the extra moisture provided by the ‘fresh’ berries helps to rehydrate the desiccated berries and extract more sugar and flavour.
varietal composition
100% Viognier
alcohol
10%
fermentation method
Fermented in a stainless steel tank
Barrels
Nil
residual sugar
200 g/L
yeast type
EC1118
fermentation Time
18 days
viticulture region
Yarra Valley
date of harvest
Early April
vine age
10 years
YERING STATION - 38 MELBA HWY PO BOX 390 YARRA GLEN VICTORIA 3775 - FOR MORE INFO. VISIT - www.yering.com
