A short introduction needs to be added here
The grapes selected for Yarrabank come from the Upper Yarra Valley (around 500 metres above sea level) as well as from very exposed sites on the Mornington Peninsula. Viticulture in these areas presents challenges as well as rewards.
The challenges are far out-weighed by the rewards, however are interesting to note all the same. In springtime, for example, we often have periods of warm weather - which causes the vine to bud - followed by a few days of intense cold. If the temperature falls below 0ºC, the bud is at risk of being destroyed. Rain and wind sometimes occuring at the end of Spring may impede pollination, meaning the bud fails to produce fruit (coulure). In summer, although the weather gets warmer, we can experience hail and powerful storms, putting the most delicate parts of the vine, like the leaves and bunches, in danger.
These climates and locations, however, also produce some of the best sparkling wine in the world. Our sparkling wine vineyards are situated on hillsides to receive the best sun exposure for ripeness. Furthermore, these soils are advantageous, providing a very thin layer of organic soil lies over a lean subsoil. The two fundemental advantages are the slow ripening of grapes in the moderate temperatures promoting fine and delicate aromas. And secondly, the perfect level of ripeness - consisting of the desired balance between sugar and acidity - resulting in exceptional freshness of the wine.
Since 1996 Yarrabank cuvées have been produced by an ongoing joint venture between Champagne Veuve A. Devaux and Yering Station. Made in the Traditional Method, Yarrabank is now recognised as one of Australia’s top sparkling wine labels. First created in 1993, the venture reflects the commited vision of Champagne Devaux president Laurent Gillet, to produce a benchmark Australian sparkling wine.
Today the Yarrabank partnership combines centuries old tradition from Champagne with a comtempory approach to winemaking. There is a real exchange between the wineries, with winemakers each year traveling from Devaux to Australia to assist with assemblage. Whilst Yering Station winemakers continue to travel to Champagne for vintage to experience first-hand the structure of grapes needed to make great sparkling wine.
The traditional Method used for Yarrabank is a complex and rigorous series of winemaking procedures which takes at least three years to complete. Each bottle is treated individually from the time of tirage* to comsumption.
The exclusive use of Chardonnay and Pinot Noir grapes hand picked with the perfect balance of ripeness and acidity ensures that the Yarrabank style is maintained. Chardonnay fruit gives lightness, elegance and finesse whilst the Pinot Noir enhances palate length and mouthfeel. Our cool climate vineyards in the Upper Yarra Valley and Mornington Peninsula offer differing soils and exposure to optimise the diverse characters of the two grape varieties. This gives our winemakers a fantastic range of base wine component to produce complex and balanced sparkling wine.
Chief Winemaker - William (Willy) Lunn
Willy grew up in a small farming community in rural South Australia and has always had a great affinity with the land. This has led him to develop a passion for regionality and making wines that are always the truest expression of place.
His introduction to winemaking was straight out of high school, working at Petaluma under the watchful eye of Brian Croser. Beginning as a cellar hand in 1984, he rapidly progressed to a senior winemaking position. His attention to detail and focus on quality during his 15 years at Petaluma forged the “no compromise for quality” philosophy that continues to guide him today.
A love of travel led him around Australia and beyond, and in 1988 he landed at Argyle winery in the Willamette Valley (Oregon US.) where he joined friend and mentor, Rollin Soles. Together, they started making cool climate sparkling wines that were later destined for the White House. It was at Argyle in those early days that his love of cool climate viticulture and ultra premium winemaking came to fruition. The friendship lasted twenty years and would bring him back to Argyle to run their winemaking in 2003.
He completed a Bachelor of Applied Science (Oenology) at Adelaide University in 1996 and has been involved in wine judging both in Australia and abroad.
Following his period at Petaluma, Willy spent two years as winemaker at Shaw and Smith winery in the Adelaide Hills where he honed his experience making award winning Chardonnay, Shiraz and Sauvignon Blanc.
In 2003, Rollin Soles lured him back to Argyle winery to concentrate his efforts making ultra premium, world class Pinot Noir, Chardonnay and sparkling wines. In 2008 they were awarded Argyle’s 9th Top 100 wine in Wine Spectator for their sparkling which holds the distinction of being the highest rated US sparkling wine. His experience with Rollin Soles in the US, has lauded Argyle winery as contributing to the reinvention of the Oregon wine industry by increasing the quality of Oregon’s vineyards and winemaking.
It is a great boon to Yering Station that Willy has taken over the role as Chief Winemaker marking a new, exciting chapter for the Rathbone family’s journey in the wine industry and the unsurpassed quality of their regionally acclaimed wines.
Willy’s commitment to encouraging a strong team spirit throughout the winery will continue to allow the passionate team at Yering Station to thrive.
