2024 Yarra Yering Light Dry Red Pinot Noir Shiraz, Yarra Valley

This is 60/40% pinot (whole-berry ferment)/shiraz (100% whole bunches) blended prior to bottling. A vibrant crimson purple. Uber aromatic with its aromas of bright red fruits, musk and floral notes. Loads of flavour and a touch of grip on the delicious, medium-bodied and impeccably balanced palate. Approachable now but no problems cellaring this either over the next 3–5 years.

96 Points Halliday Wine Companion (Philip Rich, February 2025)

95 Points – Ray Jordan, Winepilot, 2024

94+ Points – Campbell Mattinson, The Wine Front

The 2024 Light Dry Red Pinot Shiraz is often one of my favourite wines in the Yarra Yering release, as it seems to provide the best of both worlds: the plush density of Syrah, with the silky red fruited nature of Pinot Noir. On the nose, this vintage shows rose petals and musk sticks, layers of red berries, a gentle grip of earthy tannin and layers of red berries. Supple, vibrant and exciting, I do love this wine. This year, the 100% whole-bunch component is sticking out a little more than last, built within the pliable frame. This pretty wine is a blend of 60% Pinot Noir and 40% Syrah. 

94 Points The Wine Advocate (Erin Larkin, June 2025)

Silver Medal at the 2025 Yarra Valley Wine Show 

Silver Medal at the 2025 Melbourne Royal Wine Awards

60% Pinot noir, 40% Shiraz 

This wine is made to be an early drinking style. It will continue to evolve with suitable cellaring but is ready to enjoy now. Fragrant and floral, the palate has a light touch, and is soft and plush, with a faintest smokey grip from the use of stalks (see notes below) bringing some structure and drive to the finish. These varieties complement each other beautifully with the perfume, silk and spice of the Pinot sitting comfortably with the underlying structure of the cool climate Shiraz.

The Pinot Noir vines are of the Pommard clone, wheras the Shiraz are 1654 (large bunches considered perfect for whole bunch fermentation). Winemaking techniques encourage floral fragrance with an expansive fruit palate and fine tannin framework. Pinot Noir was fermented with whole berries in 600kg fermenters and hand plunged gently. Shiraz was 100% whole bunch fermented, left untouched for 10 days before destemming to complete ferment as whole berries. The components spent 9 months in used French oak barriques in the winery's underground cellar before blending and bottling.