The wine has a wonderfully aromatic nose, with vibrant fruit and floral notes of berries and plums. It starts with juicy fruit on the palate, but then the tannins shift, adding a savory, rustic touch, with earthy and iodine notes that lead to a dry, savory finish that blends seamlessly with the fruit.

The grapes are hand-harvested with Shiraz being 60% and Cab Sav 40%, sorted, and placed in two clay amphorae, where they are gently hand-plunged twice a day. After two months on the skins, the wine is separated and aged in the amphora for 12 months. This slow micro-oxygenation process softens the tannins while maintaining the purity of the fruit and terroir.

After Bailey Carrodus passed away in September 2008, Yarra Yering went up for sale in April 2009. Carrodus hoped any buyer would continue managing the vineyard and winery, maintaining the wine style he crafted over 40 years. A group of investment bankers bought the estate, honoring Carrodus's vision. The vineyards, known for low yields and no irrigation, consistently yield intensely flavored wines. Dry Red No. 1 is a cabernet blend, Dry Red No. 2 is a shiraz blend, and Dry Red No. 3 is a mix of Portuguese varieties. Underhill Shiraz comes from vines planted in 1973. Winemaker Sarah Crowe, starting in 2013, transitioned the range to screw caps and introduced the Light Dry Red Pinot Shiraz in 2014, earning recognition as Winemaker of the Year in 2017.