# Dry Red Wine N°1 (2011)

- **Producer:** Yarra Yering
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon 63%, Merlot 16%, Malbec 13%, Petit Verdot 8%
- **Region:** Victoria, Australia
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €91
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, redcurrant, cedar, graphite, fresh herbs, vanilla, cloves, cedar

## About this wine

Dry Red Wine N°1 by Yarra Yering is the estate's signature Bordeaux-style blend, originating from the Yarra Valley in Australia. The wine's name and identity are deeply connected to the estate's history, with the 'No. 1' designation referring to the first block of Cabernet Sauvignon planted in 1969. The 2011 vintage, produced in a notably cool and wet year, showcases the winery's ability to craft elegant and pure wines even in challenging conditions. Yarra Yering, founded by Dr. Bailey Carrodus and now led by winemaker Sarah Crowe, is an iconic estate committed to producing wines of exceptional quality and longevity, reflecting the unique terroir of the Yarra Valley.

## Interesting facts

- The 'No. 1' in the name refers to the first block of Cabernet Sauvignon planted at Yarra Yering in 1969.
- The 2011 vintage was exceptionally cool and wet, a testament to winemaking skill in challenging conditions.
- The wine is bottled unfined and unfiltered to preserve its texture and integrity.
- This wine is the estate's most classically styled and was one of the first two wines produced by Yarra Yering.

## Food pairing

The wine's medium-firm, silky tannins are well-suited to complement the protein in red meats, softening as they interact. Its crisp acidity cuts through richer dishes, while the wine's structure and dark fruit notes harmonize with earthy flavors and savory elements.

## Wine making process

The winemaking process for Dry Red Wine N°1 begins with hand-harvested and sorted fruit from Yarra Yering's original vineyard. Fermentation takes place in small, open-top vats with manual plunging, with different varietal components treated distinctively – Cabernet Sauvignon is crushed, while Merlot, Malbec, and Petit Verdot undergo whole-berry fermentation. Following fermentation, the wine is aged for 18 months in French oak barriques, with a portion of new oak. The components are kept separate during aging and blended before bottling. The wine is intentionally bottled unfined and unfiltered to preserve its natural texture and integrity.