2019 Yering Station Village Chardonnay
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Chardonnay to the gills. Fleshy and full of stone fruit characters, crushed fennel notesadding that bit extra. Yering Station knows chardonnay. Cedar, toast and honeycombcharacters all makes appearances here, particularly the former, and they all seemcompletely in keeping with the wine’s main serve of grilled peach flavour. In good form.
Campbell Mattinson - The Wine Front
The Brief
Alcohol
13.4%
Net Volume
750ml
Vintage
2019
Cellar to
2025
Why's this wine for you?
VINTAGE NOTES 2018 was another very solid vintage. A very late Springdelayed flowering until late November / early December. A very even fruitset and ample water, the vines flourished. Big strong canopies meant thevines were able to ripen the grapes later in the season. Warm and dry for allof February and March, the resulting wines are full of flavour, complex andbalanced.
How's it taste?
COLOUR Pale golden straw.NOSE Creamy pear and honeydew melon with subtle white florals.PALATE Soft and generous with a bright spark of freshness – likebiting into a nearly ripe pear. The wine is elegant, balancedand long in length with melon fruits and white blossom.CELLAR Drink now through to 2025.WINEMAKING Handpicked and whole bunch pressed, barrel fermented in500 litre puncheons, lees stirred.
How was it made?
W I N E M A K I N G
VARIETAL COMPOSITION 100% Chardonnay
ALCOHOL 13.4%
PH 3.33
FERMENTATION METHOD Barrel fermented
FERMENTATION TIME 12 days
BARREL ORIGIN French
TIME IN BARREL 11 Months
AGE OF BARREL 10% new, - 6 years old
MLF NA
YEAST TYPE EC1118, CY3079
SKIN CONTACT TIME NA
V I T I C U LT U R E
REGION Victoria
DATE OF HARVEST Mid February - early March
VINE AGE Average 25 years
YIELD 3 tonnes/acre
METHOD Machine harvest
CLONE P58, Mendoza, I10V5
SOIL TYPE Grey clay loam overlying siltstone
CULTIVATION PRACTICES VSP
VARIETAL COMPOSITION 100% Chardonnay
ALCOHOL 13.4%
PH 3.33
FERMENTATION METHOD Barrel fermented
FERMENTATION TIME 12 days
BARREL ORIGIN French
TIME IN BARREL 11 Months
AGE OF BARREL 10% new, - 6 years old
MLF NA
YEAST TYPE EC1118, CY3079
SKIN CONTACT TIME NA
V I T I C U LT U R E
REGION Victoria
DATE OF HARVEST Mid February - early March
VINE AGE Average 25 years
YIELD 3 tonnes/acre
METHOD Machine harvest
CLONE P58, Mendoza, I10V5
SOIL TYPE Grey clay loam overlying siltstone
CULTIVATION PRACTICES VSP
Critic Reviews
92 Points
Campbell Mattinson - The Wine Front
Chardonnay to the gills. Fleshy and full of stone fruit characters, crushed fennel notesadding that bit extra. Yering Station knows chardonnay. Cedar, toast and honeycombcharacters all makes appearances here, particularly the former, and they all seemcompletely in keeping with the wine’s main serve of grilled peach flavour. In good form.
90 Points
Jane Faulkner - Halliday's Wine Companion
It has stone fruit, spice and citrus. It’s refreshing and lively.
Customer Reviews
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