# Dry Red Wine No. 1 (2019)

- **Producer:** Yarra Yering Vineyards
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Malbec, Petit Verdot
- **Region:** Victoria, Australia
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red plum, black plum, fennel, black cherry, red cherry, blackcurrant, cedar, chocolate, vanilla, cloves, leather, tobacco, earth

## About this wine

Yarra Yering Dry Red Wine No. 1 is a distinguished Australian red wine from the Yarra Valley, Victoria, produced by Yarra Yering Vineyards. The wine's name originates from the first Cabernet vines planted on the estate in block No. 1, establishing its identity as a flagship Bordeaux-style blend. The vineyard's original plantings in 1969 included Cabernet and Malbec, with Merlot later interplanted and Petit Verdot planted on newer vineyard sections. The winery was founded by Dr. Bailey Carrodus, who aimed to emulate admired European wine styles. Following his passing, the estate continued under new ownership, with winemaker Sarah Crowe maintaining its high standards. The wine is recognized for its elegance, age-worthiness, and seamless integration of its constituent grape varieties.

## Interesting facts

- Named after the first Cabernet vines planted in Block No. 1.
- A classic Bordeaux blend from Australia's Yarra Valley.
- Crafted from some of the estate's oldest vines.
- Awarded Wine of the Year by Halliday Wine Companion in 2022.

## Food pairing

The wine's medium body and fine tannins are well-suited to complement the protein in red meats, softening their texture. Its bright acidity cuts through richer dishes, cleansing the palate, while potential subtle herbal or dark fruit notes can echo flavors in the food.

## Wine making process

The winemaking process for Yarra Yering Dry Red Wine No. 1 begins with hand-harvesting and rigorous berry sorting, particularly for the Cabernet Sauvignon. Merlot, Malbec, and Petit Verdot undergo whole-berry fermentation, while Cabernet components are individually berry-sorted before crushing. Fermentation takes place in small, half-tonne fermenters with twice-daily hand plunging. Some Cabernet lots experience extended skin contact for enhanced complexity. Following fermentation, the wine is matured for 15 months in French oak barrels, with 40% new oak. Components are kept separate until the final blending stage just prior to bottling.