2016 Yering Station Shiraz-Viognier Yarra Valley Victoria Australia is sold out.

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A Rare Prize That’s Eluded Most Collectors

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  • 95 pts James Halliday
    95 pts JH
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2016 Yering Station Shiraz-Viognier Yarra Valley Victoria Australia 750 ml

Sold Out

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  • Curated by unrivaled experts
  • Choose your delivery date
  • Temperature controlled shipping options
  • Get credited back if a wine fails to impress

A Rare Value Catch from Victoria’s Grandmaster Estate

Few wineries evoke the glory of Yarra Valley like Yering Station, a 180-year-old Victoria institution lauded by Vinous as among the “all-star line-up of Australian producers” and boasting a world-class Pinot Noir that’s landed on Wine Spectator’s Top 100. 

But one rare prize from this estate has eluded a number of collectors and Australian enthusiasts, due to its scarcity and demand: the oft-sold-out blockbuster Shiraz-Viognier bottling, a cuvée that’s “rapidly becoming a favorite” according to Wine Enthusiast, combining dark fruit muscularity and tannic elegance with absolute finesse.

Today, thanks to our in with winemaker Willy Lunn, a friend since his Oregon days, we have the nation’s best price on this beautifully polished, deep, sophisticated Shiraz—just $24 on bottles! With a powerful 95-point statement from Australian critic James Halliday, it’s frankly a steal even at the list price of $30. “Black cherry, plum and spice fill every corner of the mouth, the juicy display tempered by ripe but soft tannins and cedary oak,” raves Halliday.

Yering Station’s history begins in 1834, when two Scottish brothers ventured into the territory, planting the first-ever vineyard in Victoria and keeping the land’s Aboriginal name. Swiss winemaker Paul de Castella took over the property in the 1850s and became the region’s viticultural pioneer, earning international success with a Grand Prix award at the Universal Exhibition in Paris back in 1889.

Today, winemaker Willy Lunn, whom we first met back when he was at top Willamette Valley winery Argyle, keeps this estate’s incredible legacy alive. He’s become a star of Australian viticulture in his own right and one of its best-known cool-climate specialists. For this beloved cuvée, he co-ferments the Shiraz with 1.5% Viognier as opposed to blending afterward, allowing the two varieties to meld completely into one seamlessly integrated wine. There’s just enough French oak to hone the blackberry power to a glossy shine, sprinkled with spice and kissed with smoke.