The Yarra Valley is internationally acclaimed for it's ultra fine Pinot Noir. Winemaker Tom Carson’s particular passion for the variety is only furthered by his great affinity to the region. The slightly undulating Yering Station site is planted to some carefully tailored clonal selections. Foot stomping, boots on, is an ancient technique still employed at the estate for its uniquely gentle extraction of juices and flavour. The finishing touch to Yering Station's Pinot Noir is the inimitable ageing under distinguished French oak, a portion of which are always new

Grapes are crushed and kept on skins for seven to fourteen days, extracting just the right amount of colours and tannins. Some of the components are wild yeast fermented, as opposed to the easily handled cultured yeast, enhancing the complexity. Treated to a combination of whole bunch and oak barrel fermentation, open and steel roto fermenters for seven to ten days. As the fermentation begins to gain momentum, a cap of skins and solids forms above the juice, containing much of the flavours which produce exceptional Pinot Noir. The full complement underwent, and completed 100% malolactic fermentation in barrel, before eleven months maturation in 228 litres French oak Foudres

Stronger colour than many from ’07; likewise, more powerful than prior vintages, with tannins quite evident, although not excessive; plum and black fruits will hold the palate for the longer term. Screwcap. 13% alc. Rating 94 Drink 2014 $26 Date Tasted Aug 08 James Halliday Australian Wine Companion 2010