Following on from the success of the inaugural Four Pillars-Yarra Yering Bloody Underhill Shiraz Gin, which was released in August last year, the two teams have combined again for what is described as the most non-gin gin that Four Pillars has ever made.

Yarra Yering winemaker Sarah Crowe has once again parted with some of her prized Underhill Shiraz bringing together one of the Yarra Valley’s finest wines and one of its best gins.

Talking about this year’s vintage, the team said: “Growing super-premium grapes in the Yarra is challenging in the current and rather unpredictable climate, but one way to withstand nature is relying on established vineyards.

“The Underhill vineyard has been planted since 1973, and its near 50-year deep roots and solid structure allow the vines to readily adapt and produce those super-premium harvests.

“After a wet spring, resulting in the Shiraz cropping low and concentrating the flavour, the summer turned quite mild and humid. This light crop combined with mild weather meant great acid accumulation and an extended hang time, allowing awesome flavour development. Yep you guessed it – every bit as good as ‘21, maybe even a little better.”

Adding complexity to this year’s gin, the base Rare Dry Gin has been resting in ex-Yarra Yering Dry Red barrels since last year. This is a solera-style with some of last year’s gin being topped up with a fresh batch of Rare Dry Gin.

Following harvest in March whole bunches of Underhill grapes were steeped in this aged gin for three months before being gently pressed by Four Pillars Distiller Cam Mackenzie.

The final result is described as “a drink far removed from [the] regular Bloody Shiraz Gin; deeper in colour, higher in alcohol, more intense in sweetness and considerably more complex in flavour. The tannins are stronger and the amaro-like bitterness adds a dryness that makes this very sippable”.

The gin will be available from this Thursday at $175RRP.

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

Leave a comment

Your email address will not be published. Required fields are marked *