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2010 Yering Station Little Yering Cabernet Shiraz

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Winemaker's Notes

A very cool start to the season saw us waiting in anticipation! Two heat events pushed the ripening period into March/April. The challenge being to keep the vines cool and pick them in the optimal conditions. 2010 wines show punchy fruit with a firm backbone and a great finish.

Appearance: Dark red purple.

Nose: Dark cherry and blackberry characters with hints of leather and nutmeg spice.

Palate: A concentrated palate showing ripe, elegant dark berry fruit with great intensity & weight, comple mented by soft, fine grain tannins. Great mouthfeel and structure with a powerful and persistent finish.

Cellaring: Now - 2018.

Alcohol: 14%

expert reviews about

2010 Yering Station Little Yering Cabernet Shiraz

Expert Reviews

James Halliday (2010 Vintage) says
The purple-crimson colour is good, and the two varieties both contribute, cabernet the tannin strcuture, shiraz the plum and blackberry fruit of the mid-palate. Will repay medium-term cellaring.
To 2020
Australian Wine Companion 2014 Edition
91
James Halliday (2009 Vintage) says
Light, bright red-purple; an uncommon blend in the Yarra Valley snatched from the jaws of smoke and fire in Feb '09; is distinctly rich and concentrated, French oak a contributor to the blackberry and blackcurrant fruit; if there is any smoke taint, it's so far hidden by the exuberance of the fruit. However best drunk earlier rather than later.
To 2014
Australian Wine Companion 2013
93
James Halliday (2008 Vintage) says
Australian Wine Companion 2012 2011
87
Matt Skinner (2005 Vintage) says
It's not all that often that sub $20 reds also come packing five years bottle age Ð but hey Ð we're not complaining. Soft, showing a bit of bottle development, but drinking nicely, expect a full and generous nose of spiced plum, bitter cherry, mocha and leather, while in your mouth it's soft and intense Ð its years having considerably softened and rounded out the palate. Fresh acidity and softish tannins complete the picture. Drink it with lamb chops straight off the barbecue.
Matt Skinner's Wine Guide 2011

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