Bob McDonald

9.6

The final wine at the Yarra Yering dinner in Brisbane last Thursday night 3rd October 2024 with winemaker Sarah Crowe. Fitting that Dry Red No. 1 should be the final wine - arguably the Jewel in the Crown. Initial aromatic impressions are gorgeous. This is the 50th vintage of Dry Red No. 1. A blend of Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. Brief notes - blackberry, aniseed and bay leaf. A medium bodied Cabernet with M+ intensity and finishing with fine boned tannin structure. Power with poise, concentration with finesse. Will live for 20 years plus. I have been buying on an irregular basis for many years. The 1990 was a highlight. I asked Sarah, who was Chairman of the Royal Sydney Wine Show this year to compare 3 of the main Cabernet producing areas in Australia - Yarra Valley leafy fragrance, Coonawarra Mint, and Margaret River herbaceousness. At Restaurant Dan Arnold. — 4 days ago

Ross Bathgate

9.5

Amazing! Medium bodied and silky smooth, layers and layers of spice with chocolate. — 2 months ago

Johnno Harris

9.5

Still very good. Nice and tight. Primary fruit starting to fade and evolve. Delicious! — 2 months ago

Bob McDonald

9.5

At the Yarra Yering dinner in Brisbane last Thursday 3rd October 2024 with winemaker Sarah Crowe. A blend of Shiraz, Viognier, Mataro and Marsanne. The original vineyards of Shiraz and Marsanne were established in 1969 with additional vineyards of Mataro and Viognier planted from 1984 to 1995. A lovely red berried perfume (raspberry) with some stalks added back in. Interestingly some fermenters have added frozen Viognier skins to the bottom, some have Marsanne skins. Sarah is always wanting to push the envelope with her winemaking. A classic Rhone style, blended with perfume in mind. Red wine of the year from the Halliday Wine Companion and awarded 99 points from Philip Rich from that publication. — 5 days ago

Bob McDonald

9.5

At the Yarra Yering dinner last Thursday night with winemaker, Sarah Crowe. YY was one of the first vineyards in Australia to make an excellent Pinot Noir. I remember buying a dozen of the 1986 - long since gone of course. Made by the late Dr Bailey Carrodus. A mixed planting of 4 clones in 1969. Red fruited with a touch of violets. 30% in new French barrels with the balance in used oak. The over riding lasting impression is its silky texture. — 6 days ago

Ming L

9.0

Lovely nose of peach, Asian pear, green apple, lemon, hint of flint and roasted nuts. Quite viscous on the palate, richer than the ‘19 I can remember - or any other chards from the winery I’ve tasted. Excellent intensity and purity still with beautiful acidity. — 2 months ago

Bob McDonald

9.0

Brief notes. Sweet red fruits - raspberry and strawberry. Whole bunch influence. An excellent Yarra Valley Pinot Noir with a proven track record but at the end of the day Applejack Vineyard is marginally in front of Sexton Vineyard IMO. — 2 months ago

Bob McDonald

9.7

At the Yarra Yering dinner in Brisbane last Thursday ( 3rd October 2024) with winemaker Sarah Crowe. Sarah said that Underhill was the ultimate Shiraz produced by Yarra Yering which came as a surprise but then again Dry Red No. 2 is a Shiraz blend. This was fermented and matured in a special large cask of 3500 litres. Sarah explained that the extra large cask meant less oxygen ingress, slowing down the maturation. An excellent new world cool climate Shiraz. Dark fruits and spice with chewy tannins. 98 points from James Halliday. — 6 days ago

Bob McDonald

9.3

At the Yarra Yering dinner last Thursday 3rd October 2024. Brief notes. I have been a fan of Yarra Valley Chardonnay for many years. There wouldn’t be many older blocks than these 2 YY blocks planted in 1969. Showing the flinty modern trend. White flowers - a good combination of citrus and stone fruit. Oak use is not overdone - the wine achieving great balance. Very good. — 6 days ago

Bob McDonald

9.3

See 4 previous notes on Delectable for the 2015 Primavera. This is my last bottle. The whole bunch stalky elements have toned down in the last few years. More balanced with the red fruits. Perhaps that was Steve Flamsteed’s plan and it needed to be cellared for at least 9 years.? — 2 months ago