Ripe and somewhat lush like many of the new release Yering Station wines but to my mind this pulls it off spectacularly. I have a big soft spot for Yarra Valley Cab Sauv, cooler climate Cabernet produces a delightful fruit bomb with a velvet lusciousness that is right up my alley.
There really is a lot to like about this Cabernet, from the get-go a plethora of rich ripe fruit engulfs the nose, with notes of mint and truffle in the mix. The palate is beautifully weighted, with blackcurrant, dark chocolate and tobacco hints all vying for attention. Tannins are soft and elegant but provide more than sufficient backbone for a long, silky finish.
The pedigree of prior vintages suggest that cellaring for 15-20 will benefit, but this is drinking very, very well in its youth. Don't hold back!
Awards and Accolades
96 Points - James Halliday, Australian Wine Companion "From the Yeringberg Vineyard, hand-picked, destemmed, fermented in a mix of open and Potter fermenters, cultured yeast, the Potter ferments given 3-4 months extended maceration, matured in French oak (30% new) for 18 months. Bright crimson; elegance, balance and purity are the watchwords for this cabernet; it shows just how suited the Yarra Valley can be for cabernet if the right sites are chosen. Lateral winemaking has paid off handsomely."
93 Points - Campbell Mattinson, Australian Wine Companion "From 15-25 year old vines. Single vineyard “near Spring Lane in Coldstream”. Open fermented an into French oak for 18 months – small and large format. 30% new. Reserve cabernet from Yering Station; it can be a controversial beast. This 2014 release though steers the ship towards elegance. It’s firm but floral with creamy oak giving curranty, sweet-sour fruit a soft, smooth ride. It’s so contained it feels coiled; a twist of bitter herbs to the aftertaste gives you something to ponder. That firmness makes it a difficult wine to rate; much will depend on how it unfurls. But for taste, texture and style it is a very fine wine."
From the Winery
DATE OF HARVEST Mid April VINE AGE 15-25 Years YIELD 2 t/acre METHOD Hand picked FERMENTATION METHOD 100% open fermenter TIME IN BARREL 18 months YEAST TYPE Wet Cultured and CSM and BDX BARREL ORIGIN & SIZE French 225 & 500 litres SKIN CONTACT TIME 21-45 days FERMENTATION TIME 21 days
Don't Pay: $38.00
WBW Rating: 96/100
Closure: Stelvin
Region: Yarra Valley, VIC
Winemaker: Willy Lund
Drink now until: 2030
Alc/Vol: 13.8 %
