Yarra Yering Dry Red No. 1 2018
Medium-bodied featuring a fleshy, fruit-layered palate integrated with earthy complexity. Juicy acidity underlays soft expansive fruit and fine dusty tannins, combining concentration with finesse.
The grapes come from estate vineyards planted in 1969 on deep, grey silty-loam soils with bands of gravel. The vines are unirrigated and all of the grapes are harvested by hand into 10kg containers during the early morning.
The fruit was destemmed and partially crushed directly into half-ton capacity open-fermenters, with stalks added back to about forty percent of the fermenters. Natural yeast was supplemented with a select cultured yeast strain part-way through fermentation. One-third of the ferments were pressed after five days to complete fermentation in French oak barrels while the balance were allowed to macerate for a maximum of three weeks post-fermentation, before ageing for twenty months in new French oak barriques and bottling via gravity and without filtration.
| RRP | £77.25 |
| Vintage | 2018 |
| Alcoholic strength | 13.5% |
| Country | Australia |
| Region | Victoria |
| Subregion | Yarra Valley |
| Grapes | Cabernet Sauvignon 70%, Merlot 15%, Malbec 10%, Petit Verdot 5% |
| Body | D |
| Contains sulphites | Yes |
| Vegetarian | Yes |
| Vegan | Yes |
| Organic | No |
| Biodynamic | No |
| Closure | Cork |
It took the vision of a now legendary plant physiologist and Roseworthy winemaking graduate, Dr Bailey Carrodus, to help re-establish the Yarra Valley as one of Australia’s pre-eminent wine regions. After several years of careful research, in 1969 he purchased land at the foot of the Warramate Hills, and in 1973 produced the first vintages of his now iconic Dry Red Wine No.1 and Dry Red Wine No.2. Dr Carrodus continued to make the wines until his death in 2008. The estate’s new owners are both long term fans and they continue to honour the founder’s quest for elegance and sophistication.
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