Light Dry Red

Yarra Yering Light Dry Red is typically an equal blend of Pinot Noir and Shiraz. It is made from the estate Pinot Noir Block plantings in 1969, 1981 and 1984, while the Shiraz is from the Waterloo Block planted in 1995.

The Pinot Noir is fermented with whole berries and sees gentle hand plunging twice daily before basket pressing. The Shiraz is whole bunch fermented, then left for three weeks and hardly touched, apart from some light foot stomping before pressing.

The individual components spend nine months in French oak barriques in Yarra Yering's underground cellar before blending and bottling.

Crimson red, Yarra Yering Light Dry Red's varieties complement each other. The perfume and spice from the Pinot balance the underlying structure of the cool climate Shiraz. Cellaring potential is five years.