‘Yering Station’ vineyards were established in 1838 in the cool-climate region of the Yarra Valley by the Ryrie brothers, Scottish-born immigrants. While mainly used for cattle, the brothers planted grapes on the land, which they named ‘Yering’, the Aboriginal name for the area. After Paul de Castella purchased the property in the 1850s, he turned its focus away from cattle to wine, rewarded by winning the Argus Gold Cup for best Victorian Vineyard in 1861, and the Grand Prix at the Universal Exhibition held in Paris in 1889 – a rare feat for an international wine. In 1996, the winery was purchased by the Rathbone Wine Group, and their involvement and love of wine helped ‘Yering Station’ to thrive and become one of the biggest wineries in the Yarra Valley. Since 2008, winemaking duties have been carried out by Willy Lunn, who was completed vintages in cool-climate regions around Australia and the USA. Through a partnership with the French Champagne house ‘Devaux’, ‘Yering Station’ produces sparkling wines under the ‘Yarrabank’ label. The winery is also home to ‘Chateau Yering’, a luxury hotel with a history extending back to the early days of the winery. Grapes are sourced from five vineyards across the Yarra Glen and Coldstream sub-regions, each with its own unique terroir.
‘Yering Station’ produce a range of wines, from budget to super-premium. The ‘Little Yering Chardonnay’ is a blend of fruit from all five sites, showing melon and apple aromas and flavours and a juicy mid-palate and cool-climate elegance. The ‘Little Yering Pinot Noir’ reveals black cherry and raspberry fruit aromas and flavours, with richness and concentration on the palate and supple tannins, making for a pleasant finish. In the super-premium range is the ‘Reserve Shiraz Viognier’, their best known wine, which is ethereal and elegant, rich and complex, and is truly a luscious wine.
For more information on Yering Station and their wines, visit their website.