Subtle and focused, with dried sage, minerally clay and peppery accents to the firm, dense core of black currant and huckleberry notes. Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. Drink now through 2026. 1,500 cases made, 64 cases imported.??–MW??Region: Australia / Victoria / Yarra Valley Select to Add

Sleek and inviting, with red berry and floral flavors picking up hints of chocolate and green olive on the finish. Has presence and persistence. Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. Drink now through 2020. 800 cases made, 64 cases imported.??–HS??Region: Australia / Victoria / Yarra Valley Select to Add

Supple, subtle and distinctive for the licorice and mineral nuances that surround an expressive core of plum and fresh currant fruit, coming together harmoniously on the long finish. Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. Best from 2014 through 2021. 50 cases imported.??–HS??Region: Australia / Victoria / Yarra Valley Select to Add

Fresh and vibrant, with a thin veil of firm tannins wrapping around a lean core of minty, red pepper–accented black cherry fruit, finishing with refinement. This shows vibrancy, but feels tight. Needs cellaring. Cabernet Sauvignon, Merlot, Malbec and Petit Verdot. Best from 2013 through 2020. 50 cases imported.??–HS??Region: Australia / Victoria / Yarra Valley Select to Add

The 2008 Dry Red No. 1 is a blend of 66% Cabernet Sauvignon, 20% Merlot, 10% Malbec and 4% Petit Verdot and is matured in 100% new oak. With a deep garnet-purple color it is scented of warm blackberries and black currant, eucalyptus, some cinnamon, pencil shavings, and dark chocolate. The palate is a little tight and restrained yet displays remarkable intensity supported by medium to firm finely grained tannins and high acidity. The finish is very long. Give this beauty a good 5 years cellaring, and consider drinking it 2015 to 2025. Along with Giaconda, one of the most incredible visits during my recent tour of Victoria was Yarra Yering. I'm pleased to report that the new owners have not done a thing to compromise the spirit or unique methods of the late Dr. Bailey Carrodus. The winery's GM, Tim Hampton, has been with the winery since the 1980s and will remain there for the foreseeable future ensuring that techniques and quality remain consistent at this historic landmark. I arrived in the midst of the harvest and got to witness this very special winery in action. The original vineyards here were planted in 1969, today remaining unirrigated and low-yielding. The crux of the winemaking is to maintain single vineyard purity achievable by small batch fermentations in vats that were designed by Dr. Bailey to be manageable by a single man. Therefore all the wines are made in 90 custom built, wooden, square shaped, 600 kg fermenters, which neatly equate to one hogshead barrel of wine. Stalks are part of the red winemaking, a combination of natural yeasts and cultured yeasts are used, and acid is never added. The wines are not filtered, and they have their own bottling unit so that the entire job is finished on the site. After the trials of the 2007 vintage (bushfires came dangerously close to the winery that year), Yarra Yering has emerged in 2008 firing on all pistons. The 2008 line-up is extraordinary, particularly considering the challenges of the vintage. Not all these wines are available in all markets, but they can be found for a limited time at the cellar door if you're willing to make the pilgrimage - and you should consider it!Importer: Old Bridge Cellars, Napa, CA; www.oldbridgecellars.com