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Little Yering Shiraz-Viognier 2012

The Experience

Drink When...
Watching Gone With the Wind
Listen To...
Theme Tune to Gone With the Wind, by Max Steiner
Think About...
With your heart
Drink With...
Lamb chops with redcurrant and rosemary sauce

The Oddbins Take

We are into this wine. In fact we couldn’t be more into it if we were Clark Gable locking lips with Vivien Leigh in Gone With the Wind. Maybe we ought to propose that the producers rename it Gone With the Wine. Good idea? Answers on a postcard. So, our review of Gone With the Wine reads thus: the flavours are lustrous; beautifully perched at tip of the ripeness branch, just before the branch begins to bend, with spicy notes of mango providing a wonderful supporting role to the starring plum and blackberry fruit. Five stars.

The Vital Statistics

Yarra Valley, Victoria
Can Be Drunk Now - Will Evolve Over the Next 20 Years
Bottle Size
Regular - 750ml
Residual Sugar
Alcohol Units

Out of stock



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The Style

Syrah / Shiraz (95%), Viognier (5%)
Light Full bodied
Dry Sweet

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  • Little Yering Shiraz-Viognier
Little Yering Shiraz-Viognier

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Victoria's first vineyard was planted at Yering Station in 1838. The Scottish-born Ryrie brothers ventured into the Yarra Valley as they moved their cattle south from Sydney. Taking up a grazing licence of 43,000 acres, they gave the property its aboriginal name, Yering. The Ryrie’s planted two varieties, the Black Cluster of Hamburg and a white grape variety called Sweetwater. During the early 1850’s they returned to Sydney and Paul de Castella took ownership of Yering Station, developing the property from what remained primarily a cattle station into a landmark of winemaking in Victoria.

They are committed to a non-interventionist approach to winemaking, allowing full expression of the characteristics of this cool climate region, a philosophy which has seen Yering Station become a benchmark cool climate winery.

Winemaker Willy Lunn has more than 25 years’ extensive and intimate cool climate winemaking experience both in Australia and overseas and has been at Yering Station since July 2008. He grew up in a small farming community in rural South Australia and has always had a great affinity with the land. This has led him to develop a passion for regionality and making wines that are always the truest expression of place.

Following a skin contact period of 10-28 days and fermentation for 10-14 days, this wine was aged for 10 months in 36% new and 64% 2-5 year old French barriques. The art of making Shiraz Viognier is a process that the winemaking team continue to refine and enjoy each vintage. With co-fermentation of Viognier skins and Shiraz berries (picked within a similar time frame), the extraction of aromatics, colour and flavour profile makes for a wonderful wine.

Structured with precision and intensity, this Shiraz-Viognier has an abundance of pristine fruit, with classic Shiraz Viognier characters of rich plum and blackberry with an array of spice and hints of Viognier aromatics such as mango and peach. A very long and focused wine, with a wonderful texture and soft, dry tannins.

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