We last had a bottle on 11th July 2020 and this time it showed better. Red savoury fruits mainly cherry and a plum skin note. Still with that burnt bracken note which is not unattractive. On the palate like Bass Phillip but more succulent. The Macedon Ranges just north of Melbourne is a proven good area for Pinot Noir and Chardonnay - a neighbour being the highly credentialed Bindi Wines. — 13 days ago
Awesome. Great for fall. #doloresoutpost — 13 days ago
Black and red forest fruits. Cherries and currants with firm tannins. Nice finish. Great with blue cheese. Sweet, but not overpowering. — 9 days ago
Pale to mid Lemon in colour. Funky leesy struck match sulphidic notes together with grapefruit, white peach. Barrel ferment characters with lees stirring I would guess. Slightly “worked”. A light to medium weight palate showing grapefruit and mild stone fruit notes. Some good winemaking on show here from an excellent winemaker in Tom Carson. Serrat is the personal venture of Tom and his French wife, Nadege. His main job is chief winemaker for the highly credentialed Mornington Peninsula winery, Yabby Lake. — 9 days ago
All fruit at Yarra Yering is hand-picked into 10kg picking buckets in the cool of the morning, and delivered direct to the winery. The fruit is sorted, then either destemmed or crushed into the traditional Yarra Yering “tea chest” 0.5-tonne open-fermenters. Depending on the variety, stalks may be added back during the fermentation stage in baskets for easy removal when there is just enough stalk tannin present.
Occasionally there will be some 100% whole bunch fermenters for use as a blending component. The stainless steel lined wooden tea chest fermenters were designed to hold just the right amount of fruit to fit into the basket press. During fermentation they are hand plunged for gentle tannin extraction, initiated naturally or sometimes with a specific cultured yeast strain.
Once fermentation is complete they will be basket pressed, preferred for its gentle separation of wine from the grape skins and seeds before being transferred via gravity to barrel.
Completes malolactic fermentation in French oak barrels.
Pleasingly unusual in its initial presentation, redolent of roasted carrots and turmeric, Indian spiced cauliflower. Resolves into a more familiar kalamata olive and ripe red fruit character, with some notes that push the profile towards a bigger, almost chocolatey, vanilla-laced Australian character with a velvety smooth, Syrah-like mouthfeel. The sweet glazed root vegetable flavors remain, quite welcome and delicious. — 2 days ago
What a beauty! This is why I love cool climate Shiraz, it’s so much more mellow & detailed: squid ink w/dark purple at edge: glorious black & red fruit mingled w/sweet spices & white pepper w/distinct minty/menthol swirling in the background. Silky & sexy, smooth & luxurious - the only thing holding this back from higher scores was concentration & length on finish. Great QPR @ $20 — 23 days ago