Yering Station2022 Estate Chardonnay, Yering Station
Vintage: 2022
Classic cool-climate Chardonnay, with lifted aromas of white blossom, pear and grapefruit, leading to an energetic palate full of white nectarine, citrus and subtle vanilla toasty notes, wrapped up in a tightly wound core of acidity.
A jewel in the Yarra Valley crown, Yering Station produces world-class cool climate wines from its revered vineyards which are famously abound with expressive varietal flavour and integrity.
Situated just 45 kilometres east of Melbourne, the Yarra Valley is a large and diverse cool-climate wine region. Its elevation spectacularly ranges from lows of 50m to heights of 1,250m, due to the influence of the Great Dividing Range. The region is characterised by significant rainfall during winter and spring, which helps to nourish the vines throughout the dry, but cool summers.
Notable Awards
95 Pts, Halliday Wine Companion, 2023
92 Pts, James Suckling , 2023
100 Best Australian Wines, Matthew Jukes, 2023
Whats in the bottle
Chardonnay 100%
12 Mixed Bottles *
£21.56
Save £2.40
* As part of a mixed case of any 12 bottles
Free UK delivery on orders over £250. Free South Wales delivery on orders over £100
Tel : 02922 337454
In stock
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Description
With vines being first planted in 1838 by Scottish-born Ryrie brothers, Yering Station was the first vineyard in Victoria State. The brothers acquired 17,400 hectares and planted two grape varieties at the time -‘Black Cluster’ and ‘Sweet Water’. In 1850, the site was sold to a Swiss-French immigrant, Paul de Castella. He increased the vineyard by a further 20 hectares, sourcing vines from around the globe including some from Chateau Lafite. A jewel in the Yarra Valley crown, Yering Station produces world-class cool climate wines from its revered vineyards which are famously abound with expressive varietal flavour and integrity.
The Chardonnay grapes were barrel fermented with a combination of wild and selected yeasts, lasting 10 to 14 days. The wine did not go through malolactic conversion. It was racked to 500-litre French oak puncheons, of which 20% were new, where it spent nine months maturing.
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