Bob McDonald

9.3

A beautiful top shelf Margaret River Cabernet drinking well at 16 years of age. Deep Ruby in colour. You would never know it was that age from the colour. My 2nd last bottle. A blend of 96% Cabernet Sauvignon, 3% Malbec and 1% Cabernet Franc. Trademark herbaceous notes with mulberry and spice. 2008 was a hot and dry vintage in Margaret River. Severe winds at flowering drastically reduced the crop to the lowest yet recorded - under 1 tonne per acre. Shelley Anne named after Stuart Watson’s wife. Stuart is the chief winemaker and one of the owners. — a month ago

Sylvain Rhainds

9.3

Quelle jeunesse insolante. Fruit a la tonne et matière en contrôle !! Wow — 3 years ago

Jaz

9.1

Juicy, spicy pinot — 4 years ago

Yan Gagnon

9.2

Beaucoup de marqueurs ici, coing, cuir, acacia, orange crush, fruits de la passion, une tonne de mangue et vanille. Une bouche tout comme le nez avec vanille, bois, fruits de la passion (vomi - bille). Une moyenne amertume est présente en fin de bouche. — 5 months ago

Dawn E.

9.1

Really enjoying this wine! Color is medium tranclucent ruby red. Careful 14% alc...very quaffable and smooth, no burn
Blackberries, dark cherries, herbs, crushed rock and pencil lead. Random bottle pick-up as well! — 2 years ago

Isabel Inkster

9.2

Nutty, with some unripe white peach/green apple. Touch of malo balanced by healthy acidity. Burgundy-adjacent. — 4 years ago

ben shipley

9.1

Buttery bourbon chard. With a little marketing they could sell a tonne of this in Australia. — a year ago

Sébastien F

9.0

Nez fruité sur la reserve, Bouche fraiche salivante équilibrée. — 2 years ago

Nicolas Duchesneau

8.9

Fruits a la tonne et un peu de chauffe mais j’ai bien aimé — 3 years ago

Devin Bray

9.4

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. — 4 years ago