Ron R

9.4

It’s been years since I tasted this wine. Indeed, I was drinking the stuff made by Dr Bailey Carrodus before he passed. I’m pleased to note that the current winemaker hasn’t stepped off the reservation.
Nose is brambly and dense. Notes of figs, dates and cedar waft from the glass. Not as dense on the mid-palate as i recall, but well balanced, with no overbearing oak. Texture on the palate invokes a crunchy mouthfeel. This will benefit from more cellaring, but drinking very well right now.
Thanks to @Bob McDonald for reminding me how much I have missed this wine. — 19 days ago

with Anne-marie

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. — 2 months ago

Bob McDonald

9.0

Delectable - this is a new cuvée for Yarra Yering known as Amphora. Fermented in a 500 litre clayware Amphora. The final Shiraz Cabernet blend was 60/40. Sarah found the Cabernet component from the Amphora was less leafy. The whole amphora exercise was mainly an experiment. Not sure if she will continue with this in future years. — 2 months ago

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. — 2 months ago

Bob McDonald

9.6

At the Yarra Yering dinner last Thursday night (3rd October 2024) with winemaker, Sarah Crowe. This is a fascinating wine with Dr Carrodus planting these Portuguese varieties in 1969 to make Port initially. Touriga Nacional, Tinta Cao, Tinta Roriz, Tinta Amarela, Alvarelhao and Sousao. These varieties were replanted in 1990 and now used in a field blend style to make the Dry Red No. 3. Wild herbs, crushed lavender. Sarah said these are high tannin grapes using whole berries in the ferment. The first working of the must is with the feet as is traditional in Portugal. A very fragrant wine with powerful fruit, charred meat and liquorice spice from the Touriga Nacional. A multi awarded wine for Yarra Yering. — 2 months ago

William Douglas

9.6

2014 vintage. 3 hour decant.
3/6.5/9.5 = 19 out of 100 say 96.
High quality Barossa Shiraz with an awesome bouquet apparent as soon as it’s released from the bottle (though I always think blending Viognier is cheating in that regard). Still a strong tannin/acid structure so still not at its peak - say 5 years more at least. High alcohol content but integrated perfectly - didn’t even notice. Really pleasant long linger. Standish is an artist so you must collect and try. My next move is to try back to back with a Yarra Yering Dry Red No. 2 — a month 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. — 2 months ago

Bob McDonald

9.2

At the Yarra Yering dinner in Brisbane last Thursday 3rd October 2024 with winemaker, Sarah Crowe. Brief notes. Cassis, dark berry fruits and chocolate. Yarra valley Cabernet providing a leafy aromatic lift combining with the plummy Malbec. An ideal steak wine. — 2 months 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. — 2 months ago

Ross Bathgate

9.5

Amazing! Medium bodied and silky smooth, layers and layers of spice with chocolate. — 3 months ago