Yering Station

Victoria's first vines were planted at Yering Station in the Yarra Valley in 1838. This cool climate area is particularly known for its aromatic and crisp pinot noirs, chardonnays and shiraz. The Scottish Ryrie brothers, who are known as the founders of Yering Station, worked as cattle farmers in addition to wine growing, but in 1850 they decided to focus on other businesses instead of wine growing, so the farm changed hands. The next owner of the farm, the Swiss-French immigrant Paul de Castella, expanded the garden area of the farm and acquired climbing material from Bordeaux, among others, Château Lafite Rothschild. However, the ownership of the farm changed several more times, before in 1996 the farm was bought by the well-known Rathbone family in Australia. In the hands of Rathbone, Yering Station has become one of the country's most iconic wineries in a few decades, and in particular the Scarlett Pinot Noir, named after the estate's late winegrower, enjoys a cult reputation after receiving a 99-point rating from James Halliday.

The shelters at Yering Station are divided into five different sections in the Yarra Glen and Coldstream sub-regions. In addition to the sanctuary area bearing the farm's name, there are the Laura Barnes, Carrs, Muirs and Springlane areas, each of which has its own special characteristics. Located 45 kilometers from Melbourne, the orchards rise from 50 meters to as much as 1250 meters above the Great Dividing Range, creating several microclimates and different soil profiles in the area. Annual rain is mainly received in winter and spring, so summers are dry but cool. In tending the orchards, technological innovation is combined with the precise work of several pairs of hands under the leadership of head winegrower Rod Harrison.

The aim of the farm's wine production is to produce top-quality wines without needlessly complicating things. Darren Rathbone, who works as the estate's managing director and chief winemaker, has created the spontaneous fermentation process, manual maceration and slow maturation in French oak barrels as the basic pillars of winemaking. The farm's wines respect the weather conditions of the region, the characteristics of the orchards and high-quality grape material, and the final results created by the skilled winemaking team are very balanced and memorable.

https://www.yering.com/