2022 Yering Station Reserve Chardonnay, Yarra Valley

Barrel fermented and matured in French puncheons (14% new). A deep-ish, bright green gold. Perfectly ripened white nectarines, pear skin and lightly grilled cashew are woven together in this complex Yarra chardonnay. On the palate, this is textured and structured, finishing chalky, grapefruit pithy and long.

95 points Philip Rich winecompanion.com.au

The Yering Station Reserve Chardonnay from the Yarra Valley is a benchmark expression of cool-climate Australian Chardonnay — a wine that balances elegance, intensity, and precision in a way that’s become the signature of the estate’s top-tier whites. It’s crafted only in exceptional vintages, sourced from the best parcels across their Yarra Valley vineyards, particularly from higher-altitude blocks where cool nights and well-drained soils coax out purity and finesse.

Yering Station, Victoria’s first vineyard, dates back to 1838, and today it blends deep historical roots with cutting-edge winemaking. Chief Winemaker Brendan Hawker, who’s been steering the style since 2017, is known for his fine touch with Chardonnay. His approach focuses on restraint, texture and structure, capturing the region’s natural freshness while giving the wine the complexity and age-worthiness that elevate it beyond the everyday.

In the glass, the Reserve Chardonnay opens with pristine aromas of white peach, grapefruit zest, struck flint and roasted cashew, all beautifully woven together by the subtle toast of quality French oak. On the palate, it’s all line and length — sleek citrus and stone fruit core, beautifully integrated oak, and a chalky, mineral drive. There’s a savoury edge too, a little saline flicker and fine lees texture that add depth and dimension. It’s the kind of wine that evolves in the glass and rewards patient sipping.

2021 and 2022 have both been standouts in this label’s lineage, showing poise and tension that rival top-flight white Burgundy. Think Meursault reimagined in the southern hemisphere, but with a touch more sunshine and a eucalyptus breeze blowing through the vines.

Food pairing: Try it with spanner crab ravioli in a citrus butter sauce, roasted chicken with tarragon and lemon, miso-glazed cod, or aged Comté cheese.

Cellar potential: Excellent now for those who love youthful vibrancy, but will reward 8–12 years in the cellar as it builds creamy depth, hazelnut nuance and flinty complexity.