In 1969, Dr Bailey Carrodus planted the first vines on the slopes of Warramate Hills, and in doing so revived a winemaking tradition that had been absent from the Yarra Valley for nearly fifty years. A biologist, oenologist, and man of few words, Carrodus bequeathed to the Australian wine world a unique style: that of dry, unirrigated, single-site wines of uncommon complexity and longevity. Yarra Yering is today one of the most sought-after addresses in the southern hemisphere.
History / Heritage
Bailey Carrodus was an exceptional figure: a doctorate in plant physiology from Oxford, oenology studies at Roseworthy, and stays in the great vineyards of Europe. In 1969, he carefully selected a north-facing slope of the Warramate Hills, grey clay over gravel, well-drained, sheltered from spring frosts, and planted 12 hectares without irrigation. In 1973, he produced the first commercial wine from the Yarra since 1921, simply named Dry Red No.1 and Dry Red No.2. Yarra Yering quickly acquired an international reputation. Carrodus, intensely private, passed away at his home on the estate in 2008. The property was acquired by a group of passionate Singaporean investors. Since 2013, winemaker Sarah Crowe, named Winemaker of the Year by James Halliday in 2017 and 2021, has perpetuated the founder's legacy with talent and humility.
The Terroir
The 70 acres (approximately 28 hectares) of Yarra Yering grow without irrigation on the north-facing slope of the Warramate Hills, at sufficient altitude to escape spring frosts. The soils, grey clay over gravel beds, combine good water retention with excellent drainage, forcing roots to dig deep. The full-north exposure guarantees maximum sunshine in a naturally cool climate. The grape varieties present reflect Carrodus's very personal vision: Cabernet Sauvignon, Merlot, Malbec, and Petit Verdot for the No.1; Shiraz, Marsanne, Roussanne, and Viognier for the No.2; Pinot Noir; and the Underhill cuvée, from a distinct block of Shiraz.
Viticulture and Winemaking
Yarra Yering remains faithful to its founder's principles: no irrigation, low yields, and continuous manual work. Red harvests involve hand plunging throughout fermentation, in the famous "tea chest fermenters", stainless steel vessels lined with timber, invented by Carrodus and still used today. Ageing takes place in French oak barrels, with malolactic fermentation carried out in barrel for the reds. Sarah Crowe has introduced more whole-cluster inclusion and refined the ageing work while preserving the soul of the wines. No systematic filtration.
Wines / Key Cuvées
The Dry Red No.1 is the estate's flagship Bordeaux-style blend, led by Cabernet Sauvignon with Merlot, Malbec, and Petit Verdot, complex and long-lived, as befits the great vintages of the Yarra. Blackcurrant, graphite, fresh herbs, silky tannins, and a rare persistence. The Dry Red No.2, a Rhône-style blend built around Shiraz, is more expressive and floral, with white pepper, garrigue, and a contained generosity. The Pinot Noir has a taut lightness that evokes the finest Chambolle-Musigny at its best.
Yarra Yering is one of those rare addresses where each vintage tells the same terroir differently, and where fidelity to an artistic vision is confirmed decade after decade.
Discover our full selection of wine, Champagne, and spirits producers from the world's finest terroirs.
