Little Yering Chardonnay

Yering Station's home estate dates to 1838, making it Victoria's oldest vineyard site — yet the Rathbone family's 1996 relaunch imposed a discipline: every parcel is assessed blind at an annual allocation tasting before tier assignment, meaning Little Yering earns its designation on merit each vintage rather than by formula.

That same philosophy governs the winemaking: wild yeast fermentation and barrel fermentation in French puncheons are applied even at this entry level, a commitment to texture and site expression that most producers reserve for premium tiers. The Yarra Valley's

clay-loam soils — the documented source of Chardonnay richness across the estate's five sites — combined with cool maritime influence at elevations ranging to 1,250 m, produce fruit with natural tension and restrained sugar accumulation.

Screwcap closure, in place for over two decades, preserves that primary fruit integrity through the drinking window. What sets Little Yering apart within its category is the application of Reserve-level fermentation technique — wild yeast, puncheon barrel work — a direct consequence of the estate's blind-tasting allocation system rather than a marketing decision.

Drink now through 2–3 years for peak primary fruit expression.