Produced from fruit off the original 1969 plantings, the 2008 Chardonnay is fermented in 1/3 new French oak and undergoes full malo-lactic. With pretty floral aromas of orange blossom and honeysuckle over a core of apricot and pineapple paste fruit, this is a concentrated, silken textured, medium-bodied wine with crisp acidity to contribute freshness. The finish is long and minerally. Delicious now, this wine should cellar nicely through 2016. Along with Giaconda, one of the most incredible visits during my recent tour of Victoria was Yarra Yering. I'm pleased to report that the new owners have not done a thing to compromise the spirit or unique methods of the late Dr. Bailey Carrodus. The winery's GM, Tim Hampton, has been with the winery since the 1980s and will remain there for the foreseeable future ensuring that techniques and quality remain consistent at this historic landmark. I arrived in the midst of the harvest and got to witness this very special winery in action. The original vineyards here were planted in 1969, today remaining unirrigated and low-yielding. The crux of the winemaking is to maintain single vineyard purity achievable by small batch fermentations in vats that were designed by Dr. Bailey to be manageable by a single man. Therefore all the wines are made in 90 custom built, wooden, square shaped, 600 kg fermenters, which neatly equate to one hogshead barrel of wine. Stalks are part of the red winemaking, a combination of natural yeasts and cultured yeasts are used, and acid is never added. The wines are not filtered, and they have their own bottling unit so that the entire job is finished on the site. After the trials of the 2007 vintage (bushfires came dangerously close to the winery that year), Yarra Yering has emerged in 2008 firing on all pistons. The 2008 line-up is extraordinary, particularly considering the challenges of the vintage. Not all these wines are available in all markets, but they can be found for a limited time at the cellar door if you're willing to make the pilgrimage - and you should consider it!Importer: Old Bridge Cellars, Napa, CA; www.oldbridgecellars.com
