Last Friday, we were lucky enough to have Mark Hasima, from Yarra Yering Vineyard, brave the train from London Waterloo and visit Berrys Bros. & Rudd in sunny Basingstoke! He came armed with the new 2006 Vintage of YY and some older vintages of the famed No 1, No 2 and Underhill. Mark is great ambassador for YY; a quintessential strapping Aussie male with forthright views and most importantly a passion for what he does. When speaking to Mark you really do get the influence of his mentor, the owner of Yarra Yering, Dr Bailey Carrodus, a legend in the Australian wine industry.

YY has been a favourite with BBR (see picture of me at YY right) and our customers for several years, with the style being a cross between Australian flamboyance and the Old World’s restraint and class. During the tasting Mark was keen to point out that one of the key ingredients to YY’s success is the vintage variation that the estate experiences (being based in the cooler climate of the Yarra Valley in Victoria). This was very apparent in the tasting, with the open knit and flashy style of 2004 appealing to all (think Elton John), whilst the structured and tannic 2005‘s gave about as much away as a Fabio Cappello interview in English! The 2006‘s were a balance between the two earlier vintages, looking very impressive (particularly the monolithic No 1).

In an age where globalization and commercialisation are so apparent, where we are drinking brands rather than particular wines on their own merit, it is great and fascinating to see subtle style changes each year, not by winemakers choice but on the decision of Mother Nature. Many wine lovers in Europe lambast the New World for lacking the variation and complexity of the old World regions…well taste three vintages of the YY No 2. and think again my friend!

We should embrace different vintage characteristics as this is what makes wine so interesting. So 2007 Bordeaux isn’t going to be a legendary year to drink in 20 years time. Well to be honest I’m bloomin happy with that, as I need something soft and approachable to drink at some point in the next 20 years!!! Drinking the great vintages is always good, but to really appreciate these you have to drink the vintages where the vigneron had to earn his living!