2024 Yarra Yering Dry Red No 2, Yarra Valley

Deep rich ruby with a bright purple edge. Blood plum and dark exotic spice aromas. Plum and raspberry fruit base with layers of iodine, charcuterie, black pepper, clove and nutmeg unfolding through the glide. Gossamer acidity and silken yet powerful tannins ensure remarkable length and a poised, fragrant finish. Drink to 2044.

98 points Stuart Knox for The Real Review, January 2026

A blend of 99/1% shiraz/viognier. Fermented with whole berries and matured in barriques (30% new). A medium-deep crimson purple. Concentrated with dark fruits, cedar and melted licorice. There's an earthiness, too. The palate is medium to full bodied, powerful and plush yet beautifully balanced. The tannins are subsumed by the fruit. Everything is in place for this beauty to become softer and more complex over the next 15–20 years. Drink to 2040.

97+ points Philip Rich for Halliday Wine Companion, April 2026

The 2024 Dry Red No 2 is perfumed, floral and fine on the nose, with rose petals, pomegranate, white flowers and paprika dolce. The tannins show immense finesse on the plate. This wine is elegant, restrained and lovely. Drink to 2034.

95 points Erin Larkin for The Wine Advocate

The 2024 Dry Red No. 2 is a Shiraz wine with fruit sourced from the original 1969 vineyard as well as blocks planted in the 1990’s on the acquired neighbouring property. The wine also features a tiny 1% inclusion of Viognier from vines planted from 1984 to 1995.

All fruit was hand-picked, chilled overnight, transferred across a sorting table and destemmed directly to the Yarra Yering’s half-tonne open tea chest fermenters. As much whole berry as possible was retained to enhance perfume, and a small portion of fermenters had frozen Viognier skins added to the bottom. The wine was aged for fifteen months in French oak barriques of which 35% were new.

About this producer

Yarra Yering is a Victorian icon established in 1969 by Sydney-born Dr Bailey Carrodus. Yarra local Andrew Gorge has led the team looking after the 36 hectares of vineyards since 2012, with Brokenwood alumna Sarah Crowe joining as his counterpart at the winery a year later. With the luxury of time, quality is prioritised above all else whilst delivering innovation and creativity.