Yering Station Reserve Cabernet Sauvignon 2023
- 97
- $130
- Drink by: 2025-2035
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One portion is on skins for 19 days, the other for 10 weeks. Matured in 16% new oak for 15 months. Satsuma plums, steeped goji berries and redskin is countered by blackcurrants and fig skin. Carob and nigella seed spice. Oak trails in the fruits wake, sounding echoes of cassia and brown earth. This is stunning now, shockingly so! Tannins a fine sandpaper surface extended out by fine acidity. Yes there is the framework for another decade in your cellar but you absolutely must try this now, if only just to gauge just how bloody stellar it’s going to be in say 8-10 years. I am shooketh, this is the beauty of Yarra Cabernet and it’s pretty hard to beat. Serve with milky slivers of Hanwoo beef, lightly charred and wonder why we ever deviated from cool climate Cabernet and beef.
Shanteh cut her teeth at Sydney’s Award-Winning Quay restaurant where she worked for over a decade and was Head Sommelier from 2018 till 2022. She has been nominated for the Good Food Guide Sommelier of the Year award on three occasions and claims that her experience as a Len Evans scholar as one of the highlights of her career. Shanteh hosts her own weekly podcast ‘Over A Glass’ with the Deep in the Weeds Network and spends her time writing for various publications and judging at numerous wine shows across the country.
