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Yarra Yering, Dry Red No2, Yarra Valley, 2016

5 in stock

Although wine was an important industry in the Yarra Valley throughout

the 1800s, by the 1920s it had largely halted as farmers favoured the

greater returns available from sheep farming. 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 preeminent wine regions. It was during his years studying at

Queen’s College, Oxford that Dr Carrodus’ wine philosophy was formed.

Here he encountered the renowned wines of the Old World that were

staples of the college cellars and these inspired him to visit the leading

wineries of France, Spain, Italy and Portugal to study their production.

He carried this knowledge with him and after taking up a position

at Melbourne University, he set his mind on finding the ideal site to

produce his own wines in a similar style to those he had grown to love.

After several years of careful research, he settled on the Yarra Valley as

the ideal site and in 1969 he purchased land at the foot of the

Warramate Hills. Here, the gentle slope with its northerly aspect and

deep grey silty loam shot through with bands of gravel fulfilled all of

his requirements: good drainage, all-day exposure to the warm sun,

and enough elevation from the valley floor to avoid the spring frosts.

He named his vineyard Yarra Yering 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, when

the winery was purchased by businessmen Ed Peter and Reid Bosward.

As long-term fans of Yarra Yering, they continue to honour the founder’s

quest for elegance and sophistication, ably supported by winemaker

Sarah Crowe, who in 2017 was named Winemaker of the Year by James


95% Shiraz, 2% Viognier, 2% Mataro, 1% Marsanne

Fruit was hand-picked, bunch sorted and destemmed

directly to the Yarra Yering half-tonne open fermenters.

As much whole berry as possible is retained to

encourage perfume. Some stalks were added back to

some of the fermenters in order to contribute structure

and aroma. Some fermenters added frozen Viognier

skins to the bottom, some with Marsanne skins. The

wine was aged for 12 months in French oak barriques,

30% new, before blending and bottling.

Intense perfume, mixed berry fruits, floral notes

and spice.

Primary fruit leads onto savoury graphite and white

pepper underpinned by stalkiness and concentrated


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