This wine also reflects my relationship with one of the great vineyards of Australia. Yeringberg is a jewel of the Yarra Valley. Its magnificent Coldstream location and ideal viticultural attributes provide ideal growing conditions for silky, elegant and complex wines. Planted in 1999 to a northerly aspect on rocky, well-drained soils, Syrah at Yeringberg produces grapes with effortless balance and a distinct purity that is a signature of this site.
Vintage 2014 in the Yarra Valley can best be describes as “high quality, low quantity”. Vines showed wonderful balance, albeit small yields. Warm days and moderately cool nights and mornings throughout the ripening period led to stunning flavour development, phenolic maturity and natural acid retention.
lt was tracking well through winter and spring with good rainfall contributing to an even and healthy budburst in September. After negotiating some frost pressure on new green shoots early in October, the cold, wet conditions continued throughout the flowering period of November and in to December with below average maximum temperatures, together with persistent wind and gloomy skies. This led to smaller than average, yet beautifully balanced crops. The welcome warmth returned in January and continued throughout the rest of vintage with near perfect ripening conditions until harvest in mid-March.
Straight-up winemaking. No Pumps. No augers.
Whole bunches were taken from the vine, and most were placed directly in to a small open fermenter. Roughly 20 percent were dropped through a de-stemmer to sprinkle some whole berries throughout. The harvest was simply placed in a cool corner of the cellar and left alone to ferment naturally.
Towards the end of fermentation, the grapes were intermittently foot-stomped over the coarse of three days, followed by a few days of delestage to aerate the wine, evolve the tannins, open the aromas and stabilize the magnificnet colour. The fruit was then de-stemmed for a further three weeks of fermentation and maceration on skins.
The wine was then basket pressed to large format (500L) French oak puncheon barrels, of which 10% were new and the remainder ranging from three to five years old.
Maturation took place on lees for 20 months prior to racking and bottling without filtration in December 2015 under Diam 10 closure, sealed with black wax. Bottles were laid down for almost two years prior to release in October 2017.
The resulting wine displays vast aromatic range, deep, complex flavours and a structure with such impeccable intricacy. Its soft but firm touch can be enjoyed now, but as this site has demonstrated over the many decades, Syrah from Yeringberg is sure to age for many, many years to come.
20 months elevage on lees
Bottled December 2015
2 years bottle maturation prior to release
117 cases produced
No Fining. No Filtration.
Minimal Sulphites added