Explore the wines of Yarra Yerring

Find out more about the wine and the rave reviews from critics [link to PDF]

“The word Iconic is bandied about far too casually, but in the case of Yarra Yering it is totally appropriate. As the pioneers of the modern Yarra Valley wine industry, they have been making distinctly European style wines now for over 50 vintages and are widely regarded as one of Australia’s greatest producers. I have admired their wines personally since the early 1990s and so was thrilled when we secured the right to distribute them in the UK. This is a portfolio that any lover of classical elegance needs to explore.”

Peter Mitchell MW

Wine Director, Jeroboams

The Story of Yarra Yerring

Yarra Yering is one of Australia’s most iconic wine producers, established in 1969 by Dr Bailey Carrodus in Victoria’s Yarra Valley. Carrodus was instrumental in reviving winemaking in the region after commercial wine production had largely ceased in the 1920s. They have 90 acres of dry-grown vines located at the foot of the Warramate Hills and are renowned for their signature structure, understated power, and enduring longevity. Their portfolio includes the iconic Dry Red Wine No. 1, No. 2, No. 3, Underhill Shiraz and the Carrodus range, alongside individual varietal wines.

Fruit is hand-picked and carefully sorted, with traditional small-batch fermentation in Yarra Yering’s distinctive open “tea chest” fermenters, a technique designed to achieve fine tannins and gentle extraction. Winemaking at Yarra Yering is headed by Sarah Crowe, whose distinguished career includes making history in 2017 as the first woman to receive James Halliday’s Winemaker of the Year award. Her accolades have continued, including Winemaker of theYear honours from Gourmet Traveller Wine in 2021 and the Australian Society of Viticulture and Oenology in 2022. Under her leadership, Yarra Yering has also been recognised as The Real Review’s Winery of the Year threetimes, in 2021, 2024 and 2026.

Vintage Notes

2022

The 2022 vintage at Yarra Yering in the Yarra Valley was an excellent, cool growing season defined by low yields from poor flowering and wet La Niña conditions. This produced small, highly concentrated berries with fresh natural acidity and profound aromatic depth. Winemaker Sarah Crowe guided an even, patient harvest that resulted in stellar critical acclaim, notably with the 2022 Dry Red Wine No. 2 winning Red Wine of the Year and Shiraz of the Year at the Halliday Wine Companion Awards 2025

2024

The 2024 growing season was far from straightforward. A particularly wet January – the wettest recorded at Yarra Yering in more than 55 years – made for a challenging start, marking the vineyard’s third consecutive difficult season. Yet warm, dry conditions through February and March provided an ideal counterpoint, allowing the fruit to ripen slowly and evenly and ultimately laying the foundations for an exceptional collection of wines

2022 Dry Red No. 1, Yarra Yering

Yarra Yering Dry Red No. 1 is the estate’s iconic Bordeauxstyle red blend. First made in 1973 by founder Dr. Bailey Carrodus, it is anchored by Cabernet Sauvignon and supported by Merlot, Malbec, and Petit Verdot from original 1969 plantings. Hand-harvested and sorted, only the best berries make the cut. Cabernet is crushed for structure, while Merlot, Malbec, and Petit Verdot undergo whole berry fermentation for fragrance and weight. Mostly fermented in half-tonne fermenters, hand plunged daily. Some of the Cabernet ferments in 3,500 L oak cask, with up to eight weeks on skins for complexity. Matured 15 months in French oak barriques, 35% new.

2022 Dry Red No. 2, Yarra Yering

Fruit was hand-picked, transferred across a sorting table and destemmed directly to the Yarra Yering half-tonne open fermenters. As much whole berry as possible is retained to encourage perfume. A small portion of fermenters had frozen Viognier skins; tiny yields this year, added to the bottom. The wine was aged for 15 months in French oak barriques, 25% new before blending and bottling

2022 Underhill Shiraz, Yarra Yering

A single block of Shiraz planted in 1973, with a slight west-facing slope and clay-based soil, it’s perfectly suited for cool-climate Shiraz. Half of the block ferments in a 3500L oak cask. 20% whole bunch, topped up for maturation with 100% whole bunch. The remainder ferments in half-tonne open fermenters, hand plunged twice daily. Pressed to release the last fermenting juice, then aged for 12 months – 50% in French oak puncheons (10% new)

2022 Agincourt Cabernet Malbec, Yarra Yering

A blend of Cabernet Sauvignon, first planted in the Agincourt block in 1995, and Malbec planted in 1990. Hand-harvested; the Cabernet is destemmed, berry sorted, then crushed into half-tonne open fermenters. A small amount (5%) was whole-bunch fermented for extra lift and perfume. Malbec is destemmed into small fermenters and hand plunged twice daily. Maturation in French Bordeaux-shaped barrels, 15% new oak to enhance the juicy fruit palate and immediate enjoyment

2024 Chardonnay, Yarra Yering

The original Chardonnay block, planted in 1969 with cuttings taken in 2000 and 2012 being planted, make up 55% of the blend. Modern clonal material is originating from Burgundy; Clone 95, planted in 2012 making up the remaining 45%. Hand harvested grapes are chilled overnight before whole bunch pressing, yielding exceptionally high-quality juice. Fermented in 228L French oak barriques, 30% new. Both wild and cultured yeasts contribute complexity. Natural acidity is preserved by inhibiting malolactic fermentation. Aged for 10 months in cool underground cellar before blending, then four months in stainless steel on full yeast lees

2025 Pinot Noir, Yarra Yering

The Yarra Yering planting of Pinot Noir contains some of the oldest vines of their type in the Yarra Valley. A mixed planting of four clones was undertaken in 1969. Ferments are hand-plunged twice daily for minimal extraction, yielding a soft, fruit-driven palate. Gently pressed from skins and seeds, the wine then matures for 10 months in French oak (30% new). Aged for 10 months in cool underground cellar before blending, then four months in stainless steel on full yeast lees.