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Yering Station Village Shiraz 2016

$33.00
Sale price

Regular price $33.00

Ripe fruit with a balance of savoury spice and dusty tannins fill out the mid-palate. Early spring with a dry moderate growing season. Flavour was obtained at full ripeness.

The Producer

When vines were first planted by the Scottish-born Ryrie brothers in 1838, our land named ‘Yering’ by the Aboriginal community became the first vineyard in the state of Victoria. The brothers acquired 43,000 acres and planted two grape varieties – black cluster and sweet water. They also used the land to house their cattle farm.

In 1850, the site was sold to a Swiss-Italian immigrant, Paul De Castella. He increased the vineyard by 50 acres, sourcing vines from around the globe including some from Chateau Lafite. In 1859 as operations expanded, De Castella built the Old Winery to house his winemaking equipment . Today, this historic fixture houses our iconic cellar door in tribute to our centuries-long journey.

In 1850, the site was sold to a Swiss-Italian immigrant, Paul De Castella. He increased the vineyard by 50 acres, sourcing vines from around the globe including some from Chateau Lafite. In 1859 as operations expanded, De Castella built the Old Winery to house his winemaking equipment . Today, this historic fixture houses our iconic cellar door in tribute to our centuries-long journey.

Throughout the 1800s, our vineyard was one of the largest in the area. Wines from the Yarra Valley began to make their mark on the world, with Yering Station among the leaders. In 1861, wines from our site won the prized Argus Gold Cup and in 1889 they again triumphed when awarded a Grand Prix at the World Exhibition in Paris. This marked our beginning of building global acclaim.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

Ripe fruit with a balance of savoury spice and dusty tannins fill out the mid-palate. Early spring with a dry moderate growing season. Flavour was obtained at full ripeness.

The Producer

When vines were first planted by the Scottish-born Ryrie brothers in 1838, our land named ‘Yering’ by the Aboriginal community became the first vineyard in the state of Victoria. The brothers acquired 43,000 acres and planted two grape varieties – black cluster and sweet water. They also used the land to house their cattle farm.

In 1850, the site was sold to a Swiss-Italian immigrant, Paul De Castella. He increased the vineyard by 50 acres, sourcing vines from around the globe including some from Chateau Lafite. In 1859 as operations expanded, De Castella built the Old Winery to house his winemaking equipment . Today, this historic fixture houses our iconic cellar door in tribute to our centuries-long journey.

In 1850, the site was sold to a Swiss-Italian immigrant, Paul De Castella. He increased the vineyard by 50 acres, sourcing vines from around the globe including some from Chateau Lafite. In 1859 as operations expanded, De Castella built the Old Winery to house his winemaking equipment . Today, this historic fixture houses our iconic cellar door in tribute to our centuries-long journey.

Throughout the 1800s, our vineyard was one of the largest in the area. Wines from the Yarra Valley began to make their mark on the world, with Yering Station among the leaders. In 1861, wines from our site won the prized Argus Gold Cup and in 1889 they again triumphed when awarded a Grand Prix at the World Exhibition in Paris. This marked our beginning of building global acclaim.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.