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 2014 Yering Station Village Chardonnay COLOUR Pale straw with green hues NOSE Lovely white peach & pear fruit. Creamy ‘barrel ferment’, cashew nut supported by a citrus/ mineral freshness. PALATE An intoxicating mix of stone fruit purity and an edgy flintiness. Vanillin oak spice richness finishing with a crisp clean acid tail. CELLAR
Now - 2018
WINEMAKERS NOTE
Hand-picked and gently pressed has maximised the ‘fruit core’. Barrel fermented and partial lees stirring added complexity and richness. 2014 vintage will age gracefully with lovely natural acidity.
WINE MAKING VARIETAL COMPOSITION
100% Chardonnay
ALCOHOL 12.5% FERMENTATION METHOD
100% Barrel Fermentation
FERMENTATION TIME
11 Months
SKIN CONTACT TIME
Nil
BARREL ORIGIN
French 228 & 500 Litres
AGE OF OAK BARREL
10% new; 90% seasoned
TIME IN BARREL
11 Months
YEAST TYPE
Wild ferment & Cultured CY3079
VITICULTURE REGION
Yarra Valley
DATE OF HARVEST
February 2014
VINE AGE
9 - 14 years
YIELD
2.5 tonnes/acre
METHOD
Machine & Hand havest
CLONE
Mendoza, P58, 76, 95
SOIL TYPE
Grey loam over yellow clay
CULITAVATION PRACTICES
Trellis VSP
38 MEL BA HW Y P O B OX 3 9 0 YA R R A GL EN V I C TOR IA 3775 - FOR MOR E IN FO. V IS IT - w w w . y e r i n g . c o m
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 2014 Yering Station Village Chardonnay COLOUR Pale straw with green hues NOSE Lovely white peach & pear fruit. Creamy ‘barrel ferment’, cashew nut supported by a citrus/ mineral freshness. PALATE An intoxicating mix of stone fruit purity and an edgy flintiness. Vanillin oak spice richness finishing with a crisp clean acid tail. CELLAR
Now - 2018
WINEMAKERS NOTE
Hand-picked and gently pressed has maximised the ‘fruit core’. Barrel fermented and partial lees stirring added complexity and richness. 2014 vintage will age gracefully with lovely natural acidity.
WINE MAKING VARIETAL COMPOSITION
100% Chardonnay
ALCOHOL 12.5% FERMENTATION METHOD
100% Barrel Fermentation
FERMENTATION TIME
11 Months
SKIN CONTACT TIME
Nil
BARREL ORIGIN
French 228 & 500 Litres
AGE OF OAK BARREL
10% new; 90% seasoned
TIME IN BARREL
11 Months
YEAST TYPE
Wild ferment & Cultured CY3079
VITICULTURE REGION
Yarra Valley
DATE OF HARVEST
February 2014
VINE AGE
9 - 14 years
YIELD
2.5 tonnes/acre
METHOD
Machine & Hand havest
CLONE
Mendoza, P58, 76, 95
SOIL TYPE
Grey loam over yellow clay
CULITAVATION PRACTICES
Trellis VSP
38 MEL BA HW Y P O B OX 3 9 0 YA R R A GL EN V I C TOR IA 3775 - FOR MOR E IN FO. V IS IT - w w w . y e r i n g . c o m
