The last fruit to be harvested from the vineyard after some extended hang time to accumulate additional ripeness, in particular of the grape tannins. Handpicked, the grapes are destemmed and crushed together in a ‘field blend’ style by blending the varieties. Immediately we begin working of the grape must with the feet as in a traditional lagar in Portugal to extract all of the tannins from both skins and seeds. Frequent foot stomping occurs throughout the next few days. Fermentation is initiated until the target final Baumé of 3.5 is reached, the wine is pressed from its skins and brandy spirit added to halt the fermentation and increase the alcohol to the desired level. Maturation in very old casks for about 8 months before bottling.

A vintage fortified wine made from a purpose-planted terraced block of the Portuguese grape varieties Touriga Naçional, Tinta Cão, Tinta Roriz, Tinta Amarela, Alvarelhão.

Paying homage to the classic Portuguese Vintage Ports, Yarra Yering plantings date back to 1990, embodying the forward-thinking continuance & evolution of the Yarra Yering vineyard.

Powerful, concentrated & complex. Intensely aromatic, redolent of star anise & plums, lusciously warm & rich, it will reward years of patience & careful cellaring.