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Yabby Lake are well renowned for producing some of the finest Pinot Noir and Chardonnay in not only Mornington Peninsular but the whole country.
They focus individual parcels of these varieties and consistently churn out some of the region’s most elegant and thought-provoking wines.
2011 was a cool year on the Peninsula, the natural acidity in certain parcels of the Yabby Lake crop the fruit lent itself perfectly to making a premium vintage sparkling.
“The 2011 growing season was cooler and wetter than average and subsequently produced delicate and composed wines. A perfect season for sparkling wine.” offers Tom Carson, the Yabby Lake winemaker.
He has knocked this out of the park. Made in the traditional method with a small portion of 2010 reserve Chardonnay thrown in for a little extra gravitas, this is the goods.
What It Tastes Like
“The tension of the cold ‘11 vintage is captured in a high-tensile style of lemon and apple fruit, with complexity and texture built by a touch of ‘10 chardonnay and 4 years on yeast lees. Subtle dosage of 3.5g/l upholds tension on the finish, which will benefit from time in bottle to soften and build depth.” - James Halliday (Australian Wine Companion)
91 points “The tension of the cold ‘11 vintage is captured in a high-tensile style of lemon and apple fruit, with complexity and texture built by a touch of ‘10 chardonnay and 4 years on yeast lees. Subtle dosage of 3.5g/l upholds tension on the finish, which will benefit from time in bottle to soften and build depth.”
- James Halliday (Australian Wine Companion)
With the drought in Victoria finally broken, winter rain in 2010 was above average and was followed by two wet spring months in September and October. Fortunately it dried up in late November and early December to allow flowering and fruit set to occur. This cold, wet weather pattern continued into 2011 with February and March both two degrees below average temperatures. Fortunately April temperatures returned to normal allowing fruit to ripen slowly into vintage, which was two to three weeks later than has been ‘the norm’. Meticulous vineyard management allowed us to produce fruit of exceptional quality from this lower yielding year.
Traditional Method. Whole bunch pressed, only the cuvée used (512.5L/t). Primary fermentation in stainless steel before bottling and secondary fermentation in bottle for 4 years on lees.
Bottle Size: 750ml
Drink Until: 2026
The Mornington Peninsula has become a go-to destination for lovers of modern Australian Pinot Noir and Chardonnay. Mornington’s perfect climatic conditions for producing these varieties has seen it become, in only a relatively short time, one of the premier regions for these varieties in the country. The wines are beautiful. The best examples are wines which show a restrained power. Both intensity and elegance. It’s a region which will continue to blossom and mature for many years to come.
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