All the fruit of the Pinot Noir Yeringberg is crushed, de-stemmed and inoculated. Fermentation is generally rapid, with temperatures reaching 32°C. Ferments are plunged by hand every 8 hours. It is pressed as soon as the ferment is dry. The Pinot Noir Yeringberg is matured in hogsheads, about 30% new, for about 18 months, with 2-3 rackings. Not filtered.
Founded by Baron Frederic Guillame de Pury in the 1860’s, Yeringberg is one of the Yarra’s first and finest wine estates. The Baron’s grandson Guill de Pury and his great-granddaughter Sandra are the current winemakers and their deep connection with the land is palpable. Rightly famed for their white Rhône varietals (no longer known as ‘White Hermitage’), specific sites in their tiny estate yield excellent results with other varieties all brought to fruition in their nation trust protected heritage winery built in 1880. After the region’s near 50 year wine hiatus, Guill started replanting vines in 1969, making the first of the new generation of Yeringberg wines in 1974. “Yarra Valley pioneers, the de Pury family are renowned for wines of finesse and elegance that epitomise the finest the region can produce. Produced from some of the oldest vines in the valley, these are long-lived wines made in tiny quantities. Yeringberg makes wines from the low-yielding vines re-established in the heart of what was one of the most famous vineyards of the nineteenth century. In the riper years, the red wines have a velvety generosity of flavour which is rarely encountered, yet never lose varietal character, while the Yeringberg White takes students of history back to Yeringberg’s fame in the nineteenth century.” – James Halliday.