Founded in 1969 by the eccentric genius Dr Bailey Carrodus, Yarra Yering is the estate that single-handedly put Victoria’s Yarra Valley back on the global fine wine map. After studying at Oxford, Carrodus returned to Australia determined to create elegant, sophisticated wines that emulated the great landmarks of Europe. Today, under the exceptionally talented winemaker Sarah Crowe, this historic property operates with a total focus on dry-grown, unirrigated vines planted on ancient gravel and clay soils. For the everyday drinker, this minimal intervention approach means the fruit achieves an incredible natural concentration without the need for artificial watering, resulting in remarkably pure, vibrant wines that possess legendary longevity.
These cool-climate wines are celebrated for their incredible freshness, perfume, and understated power, feeling silky and lighter on the palate while carrying an extraordinary depth of flavour. Their iconic white wine, Yarra Yering Chardonnay, tastes like a beautiful balance of crisp citrus, ripe yellow plum, and a creamy, flinty texture that leaves your mouth watering. On the red side, their delicate Pinot Noir delivers a gorgeous basket of soft field strawberries and sweet cherries, wrapped in fine, silky spices and a touch of savoury earthiness.
Rather than using traditional regional names, the flagship blends here are known simply by numbers, and our single-bottle access allows you to explore them without committing to a full case. Yarra Yering Dry Red No. 1 is their original Bordeaux-style masterpiece, offering a deeply concentrated, structured taste of blackcurrant, cedar wood, and fine, gravelly tannins. If you prefer a softer, more aromatic profile, Yarra Yering Dry Red No. 2 is a stunning Northern Rhône-style blend of Shiraz with a tiny touch of white Viognier, delivering a supple, fleshy palate of dark raspberries, cracked black pepper, and pretty floral aromas.
For those who love a broader, more muscular red, the Yarra Yering Underhill Shiraz—sourced from a distinct vineyard block acquired in the 1980s—is deep, savoury, and packed with complex notes of dark plums, smoked meats, and structured spice. The remarkable balance of bright acidity and fine tannins makes these wines exceptionally food-friendly and versatile. While they have the pedigree to evolve beautifully in a cellar for twenty years, they are entirely approachable and rewarding to open right now.
Pair the structured Dry Red No. 1 with a classic roast leg of lamb or a rich beef Wellington. The more perfume-driven Dry Red No. 2 and the Underhill Shiraz are magnificent matchings for a weekend steak night or slow-braised duck.