Yarra Yering Dry Red No. 2 2017
Blackberry and tar scents with some earthy notes and dried herbs in the background. Medium-bodied, yet firmly structured, this is pleasantly restrained with ample fruit leading into a pleasantly earthy and mineral finish.
The grapes come from estate vineyards planted 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 two-thirds of the fermenters.Natural yeast was supplemented with a select cultured yeast strain part-way through fermentation. All of the stalk-free ferments and some with the added stalks were pressed after seven to ten days to complete fermentation in French oak barrels. The balance were allowed to macerate for a maximum of two weeks post-fermentation, before ageing for twenty-one months in French oak barriques, half new and half two-year-old, and bottling via gravity and without filtration.
| RRP | £77.25 |
| Vintage | 2017 |
| Alcoholic strength | 13.5% |
| Country | Australia |
| Region | Victoria |
| Subregion | Yarra Valley |
| Grapes | Shiraz 96%, Mataro 2%, Viognier 1%, Marsanne 1% |
| 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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