Little Yering Pinot Noir

Victoria's first vineyard, established in 1838, Yering Station is known for their dynamic and progressive Yarra Valley wines like this premium Pinot Noir.

     The Yarra Valley is internationally acclaimed for its Pinot Noir ; and Chief Winemaker Willy Lunn's particular passion for the variety is only furthered by his great belief in its potential in this region. Much of the Pinot Noir is whole bunch pressed in stainless steel, temperature controlled, open tank fermenters. Foot stomping is an age-old technique still employed at Yering Station for its uniquely gentle extraction of juice and flavour. A percentage of the Pinot Noir will be wild yeast fermented to gain further complexity in the wine, rather than using a more predictable, cultured yeast. As the fermentation begins to gain momentum, a cap of skins and solids forms above the juice. This cap contains much of the flavour and elements necessary to produce exceptional Pinot Noir and each tank is hand-plunged three times daily during fermentation to enhance the final quality of the wine. The finishing touch in Pinot Noir making at Yering Station is aging in French oak barriques, a portion of which is always brand new.