Yarra Yering
Summary
Yarra Yering is a pioneering fine wine producer operating 28 hectares of dry-grown vineyards at the foot of Victoria's Warramate Hills, specializing in Bordeaux-style blends and Shiraz from diverse soils ranging from gray clay loams to volcanic red. The estate maintains Dr. Bailey Carrodus's minimalist winemaking philosophy through hand-harvesting, open-vessel fermentation, and unfiltered bottling, with winemaker Sarah Crowe continuing the legacy of producing structured, complex wines with exceptional aging potential.
Heritage & Leadership
Yarra Yering was established in 1969 when Dr. Bailey Carrodus planted the first vines on a north-facing slope in Gruyere, in Victoria's Yarra Valley. Dr. Carrodus, who held a PhD in plant physiology from Oxford University and studied winemaking at Roseworthy Agricultural College, selected this site after an extensive search for ideal terroir. The first commercial vintage was released in 1973, marking the beginning of what would become one of Australia's most significant fine wine producers.
Following Dr. Carrodus's death in 2008, the property was acquired by two businessmen, Ed Peter and Reid Bosward. In 2013, Sarah Crowe joined Yarra Yering as winemaker and has continued to uphold the estate's tradition of producing site-expressive wines. Under her leadership, Yarra Yering received the James Halliday Wine Companion Winery of the Year award in 2017, and Crowe herself was named Winemaker of the Year by Halliday in 2017, the first woman to receive this honor.
Vineyards & Wines
Yarra Yering's 28-hectare vineyard sits on a north-facing slope at the foot of the Warramate Hills in Gruyere. The original 1969 plantings include Cabernet Sauvignon, Pinot Noir, Shiraz, and Merlot, with subsequent additions of Portuguese and Italian varieties. The vineyard is dry-grown, with vines trained on a vertical shoot positioning trellis system.
The property features diverse soil types, predominantly gray clay loams of moderate fertility, with sections of volcanic red soils that contribute to the distinctive character of the wines. Vineyard elevations range from 150 to 180 meters above sea level, creating microclimates that influence ripening patterns across the estate.
Yarra Yering produces a focused portfolio of wines, with the flagship offerings being Dry Red No. 1 (a Bordeaux-style blend dominated by Cabernet Sauvignon), Dry Red No. 2 (a Shiraz-based blend with small percentages of Viognier, Marsanne and Mataro), Underhill Shiraz (from a specific vineyard block), and Agincourt Cabernet Malbec. The estate also produces limited quantities of Chardonnay, Pinot Noir, and small-batch wines from Portuguese and Italian varieties.
Philosophy & Practice
Yarra Yering maintains a minimalist approach to winemaking that reflects Dr. Carrodus's original vision. Grapes are hand-harvested and sorted, with fermentation occurring in small batches using open fermenters. For red wines, a combination of hand plunging and gentle pump-overs is employed to extract color and tannin while preserving fruit character.
The winery utilizes a mix of new and older French oak barrels for aging, with specific protocols tailored to each wine. Dry Red No. 1 typically spends 18 months in approximately 40% new French oak, while Dry Red No. 2 sees a similar aging period with slightly less new oak influence. The wines are bottled unfiltered to preserve complexity and aging potential.
Sarah Crowe has maintained the estate's traditional practices while implementing subtle refinements in the vineyard and winery. These include more precise canopy management techniques and careful attention to picking decisions based on flavor development rather than solely on analytical measurements. The focus remains on producing wines that express the unique characteristics of the Yarra Yering site, with an emphasis on structure, complexity, and age-worthiness.