Clean, appealing cassis, green leaf and mint. Some cedar through the middle to end. Opens up with mulberry, brightly edged fruit which seems good friends with the leaf and breath of wood. Second day it’s still sinewy but relaxing a little. More of that cassis and mulberry woven with sparks of acidity and tightly woven tannin. Yet more evidence, should it be needed, that the Yarra Valley is such a good place for Cabernet Sauvignon when it’s this well grown and made. Frustratingly the slightly cheaper Cabernet Merlot blend from the same vintage was just a bit too dull and savoury. Often available for under $30 in the supermarket duopoly’s booze shops. Worth the trade up. Proper Cabernet.
14% alcohol but in no way breathy or warm. Screw cap. $12.50 in a mystery six pack from cellardoor.co. Good way to extract some value from the layers of TWE’s many labels.
Another from the mystery TWE Cellardoor.co $75 six pack. Started nicely pitched between the green, spent match end and the peachy sunshine limit of the swinging pendulum of Chardonnay fashion. Ripe citrus, sort of Meyer lemon and grapefruit, a slice of peach, all generous and glossy. All roped together by ripe acidity, oak spice grip and a touch of tangy yoghurt. Really good winemaking. Restraint and craft. To misquote Scott from marketing, How good’s Aussie Chardy?
13.5% alcohol I think, forgot to note, tut. Screw cap. $12.50 of mysterious value.
St Hubert’s has been a confused brand in the TWE empire of labels for quite a while now. When their friends and family direct sale website had a mystery six pack for $75, I must admit I jumped in. When six bottles of St Hubert’s turned up, they stirred some early memories of Yarra Valley joy before the Penfolds marketing department got their hands on one of the valley’s originals. This bottle was a bit subdued on opening, stalky, brown sugar and spice. As the air got to it, dried strawberry and raspberry preserves with a fleeting whiff of rose oil amongst the woody stalks. Nice use of whole bunches to lift what seems a little awkward ripeness. Although 2017 was thought a later, cooler year, the ripeness here does provoke thought about climate change and just how Pinot Noir will cope in the warmer valley floor sites. Looking forward to some Grenache grafting perhaps?
13.5% alcohol. Screw cap. $12.50 in a six pack!
90 points for some deft winemaking.
Mac Forbes’ wines with their early picked lower alcohols and gentle extraction always make me think of those Yarra Valley Pinots and Cabernets from the 1980s and 1990s, before the boom in planting and warmer seasons. Mac being a Mount Mary alumnus does a lot to focus that impression. This is just what I like in Yarra Pinot, still a bright red, perfumed with ferny undergrowth, herbs and wild strawberries grown in a wild wood. Tart raspberries expand as it ends with a wash of still keen acidity, fine tannins and a hint of lemony oak, all more water coloured than alcohol warmed. The whole thing nicely sweetened by bottle age. The fruit weight may not be loaded enough for some but this is about perfume and focus and all the better for it.
13% alcohol which is almost extreme for a Mac Forbes Pinot. Screwcap. Was about $30 on release.
Yet another Yarra Valley Cabernet, this one from under the floorboards. Still a crimson sort of red colour, as usual with Cabernet from the Valley, age is kind. Those distinctive smells of ripe blackcurrants cut with leafy green and a twang of truffle and tinned sweet corn. Little bit of blackberry to add richness. The structure has resolved, throwing a good layer of deposit on the side of the bottle. The gentle fine tannin and ripe sweet acidity that make Yarra Cabernet so attractive are there in good proportion. Sometimes a divisive set of flavours for those who find the green savoury notes difficult but for me there’s more than enough sweet fruit pushing the tang to one side. As the Pretenders sang, special, so special.
13% alcohol. Screwcap. About $30 sometime over a decade ago.
Without doubt the Yarra Valley’s best red varieties are from the Cabernet family. One day the fashion business that’s Australian wine will again trend in Cabernet’s direction, one day. In the meantime you can still buy a cleanskin with a dodgy photocopy label for under $10. It’s from the shelves of Boccaccio Cellars, the food and wine epicentre of Melbourne’s leafy suburban Balwyn where expensive German autos circle the supermarket car park and a long display of Barolo fills a shelf. This Cabernet probably comes from the vines at Hoddles Creek in the cooler altitudes of the Yarra hills and it shows with crisp red cherry and mulberry, a smidgeon of blackcurrant and a leafy edge. Despite the cool, there’s ripe tannin and a good pull of acidity. The ripeness is still there in a sort of Loire Valley way that builds length of flavour rather than width. It’s a long way from the grainy sour green of unripe Cabernet from warmer climates where sugars rise well before flavours develop. Well that’s one view, some will still see green. Still plenty here after ten years. Good honest Yarra Claret for the price of two coffees. The 2018 version still wears flares amongst the floor stacks of discounted no labels.
13.1% alcohol. Screwcap. $8!
Cabernet from a chilly upland part of the Yarra Valley in a hot vintage. Still some purple in the glass and a fresh cut of blackcurrant leaf, cassis, mint with a seasoning of truffle and oak toast. Lovely mouthwatering compression of fine just ripe tannin and crisp natural acidity. Such is the low ph crunch, the flavours just got richer over three days without a hint of oxidation. There really is something special in the way Yarra Cabernet can get flavour ripe whilst hanging onto its naturally delicious bounce. More jump than a happy frog.
13.8% alcohol. Screwcap. $20 a few years ago.
Set in the lush hilly end of the Yarra Valley a bit north of Healesville, Tarrawarra seems suited to sophisticated Chardonnay as well as having a extraordinarily beautiful private gallery which has hosted some of the best of modern Australian art. This reserve bottling from the cool season of 2012 opened pale and surprisingly unwrinkled by age. Spice and oak clear away to let grapefruit, quince and some fancy tickling floral honey combine in both smell and taste. Not huge in concentration but suave in shape and glide. Comparisons may be odious but this grape variety, its oak barrels and making methodology were born in France, so perhaps the Burgundy allusion is unavoidable and just? The acidity has the soft cool elan and delicious cut of its now unaffordable mentors. Thankfully barely any of that reductive spent matchstick that the fashionistas of modern Chardonnay deem essential. Hopefully the pendulum of trend will settle somewhere around this sort of confident balance. Lovely work of modern Australian wine art.
12.8% alcohol. Upmarket Luxe screwcap. $60 spoil at the cellar door.
Whole bunch Shiraz from the cool volcanic soil end of the beautiful Yarra Valley. Sure, there’s some mulchy almost tequila like aromas but mostly it’s lots of dark raspberries, cherries and aniseed tinged earth. A bit of bottle age has helped the typically rich but fresh Yarra fruit swallow up the stalky tannin and crisp acidity. It’s all very svelte and dress circle Yarra Valley.
13.50% alcohol. Diam. $45 a few years back.
Bright purple red, inviting fresh raspberry leaf, sprig of mint and cool rain soaked forest. A mouthful starts quietly as raspberry and plum build and then are swept up in a very crisp acid and pinpoint tannin end. Just flavour ripe but as crunchy as perhaps a Loire or cool year Bordeaux. Some more used to full whack Australian richness will recoil. If this puts on a bit of fat with age, like most of us, then it’ll cut across a cut of red meat with precision.
13.20% alcohol. Screwcap. $20.