In September 2008, founder Bailey Carrodus died, and in April ’09 Yarra Yering was on the market. It was Bailey Carrodus’s clear wish and expectation that any purchaser would continue to manage the vineyard and winery, and hence the wine style, in much the same way as he had done for the previous 40 years. Its acquisition in June ’09 by a small group of investment bankers has fulfilled that wish. The low-yielding, unirrigated vineyards have always produced wines of extraordinary depth and intensity. Dry Red No. 1 is a cabernet blend; Dry Red No. 2 is a shiraz blend; Dry Red No. 3 is a blend of touriga nacional, tinta cao, tinta roriz, tinta amarela, alvarelhao and souzao; Pinot Noir and Chardonnay are not hidden behind delphic numbers; Underhill Shiraz (planted in 1973) is from an adjacent vineyard purchased by Yarra Yering in 1987. Sarah Crowe was appointed winemaker after the ’13 vintage. She has made red wines of the highest imaginable quality right from her first vintage in ’14, and to the delight of many, myself included, has offered all the wines with screwcaps. For good measure, she introduced the ’14 Light Dry Red Pinot Shiraz as a foretaste of that vintage, and an affirmation of the exceptional talent recognised by her being named Winemaker of the Year in the Wine Companion 2017. The ’16 Yarra Yerings are an absolute triumph. Exports to the UK, the US, Singapore, Hong Kong, China and NZ.
Yarra Yering was established in 1969 at the foot of the Warramate Hills in Victoria's Yarra Valley by Dr Bailey Carrodus.
The cellar door is open for wine tasting 7 days a week at this, one of the oldest and most beautiful Yarra Valley vineyards.
Vineyard management places the emphasis on sustainability, hand picking, hand pruning and cropping at low levels to produce intensely flavoured fruit with great colour and high levels of natural acidity.
The original 30 acre vineyard has gradually been expanded to just on 70 acres of vines with a broad range of varieties from Chardonnay and Pinot Noir through to Cabernet and Shiraz to Portuguese varieties planted on terraces at the top of the vineyard.
The wines are made in the Carrodus designed winery with purpose built equipment. Small batch fermentation in half tonne stainless steel fermenters, pressing in the hand cranked basket press and maturation in a mixture of new and old French oak barriques produces wines of great intensity and finesse.
Elegant, supple and strongly varietal, the wines are attractive while young but will reward cellaring under the proper conditions, reaching their peak of complexity and sophistication after 15-20 years in the bottle.
Dr Carrodus died in 2008 but the traditions he established were built upon by Paul Bridgeman, and sincel 2013 by James Halliday Winemaker of the Year, 2017 Sarah Crowe.