Yerong Creek Estate's wine-making

A passion for fine wines is the driving force behind a family-owned winery in southern New South Wales which is now producing some of the Riverina's most sought-after labels.

The expanding range of Yerong Creek Estate boutique wines continues to develop in the fertile Yerong Creek Valley and is one of the emerging success stories in the local wine industry.

The fruit is hand picked and transported to the winemaker where it is pressed lightly. The Chardonnay juice is then fermented in stainless steel tanks or French oak barrels - these methods producing either a dry Chardonnay or the sweeter whites, Sweet Katharina and Alice Lillian.

The Shiraz wines are traditionally made using open tub ferments and hand plunging. They are matured in mainly older American oak, therefore not letting new oak overpower the wine.

The wines are then barrel matured for 16-18 months before bottling.

Yerong Creek Estate's wines are made to be enjoyed - they are attractive when young, but will certainly reward careful cellaring.

Yerong Creek Estate's wines are produced by contract winemaker Cofield Wines at Wahgunyah, ensuring a consistent high quality wine.

The latest success for Rob and Julie Yates has been the Spirit of Yerong Fortified Wine. It was named Best Fortified Wine at the 2005 Winewise Small Vignerons Awards and was awarded a silver medal at the 2005 Cowra Wine Show. Find out more information on Yerong Creek Estate's award-winning wine.

Yerong Creek Estate uses their own Shiraz and Chardonnay grapes to produce their white and red wines. They have experimented with their Chardonnay to produce a range of styles.

Yerong Creek Estate's Shiraz vintages are big, full of colour and have lovely ripe raspberry flavours.