Description
“Venerable vines, fastidious viticulture and cutting-edge winemaking kit. It’s a killer combination, and the reason why Yangarra is producing some of the best wines in the Vale right now.” – Max Allen, The Weekend Australian.
This cutting edge McLaren Vale producer is making delicious energetic estate grown wines from it’s biodynamic vineyards. We have been bowled over by every wine in their line up … a rare occurrence in this business!
In James Halliday’s 2018 Australian Wine Companion, Yangarra was awarded as “Ten of the best value wineries” He wrote: “In the 2016 Wine companion winemaker Peter Fraser was awarded the coveted Winemaker of the Year recognition, so it’s no surprise that every one of his 11 wines this year should receive the value rosette: two from the highest category (receiving 97 points), the remainder bar one scoring 95 or 96 points.”
About this wine: Intrigued by this rare golden beauty, whose origins lie in the Rhône Valley of southern France, we have been producing Roussanne since 2007. Expect fragrance, power, and savoury textural delight with great rewards in the cellar, for those who can wait.
Sourced from two blocks within our estate, the late ripening (28th March) Block 6 brings a more restrained and finer expression, while the early ripening (11th March) Block 20 gives bolder characters and generosity. Hand-picked and basket pressed, with low extraction to reduce any potential broadness. No acidification. No sulphur added until post fermentation to limit the binding of excessive varietal trademark tannin and accentuate texture. The un-fined and unsettled juice was transferred to French oak puncheons (25% new), where it underwent wild yeast fermentation. 10% of the blend had extended skin contact. The wine was matured for 5 months, stirred monthly with the lees retained. Bottled October 2021.
A favourable growing season, with good winter rains, a mild flowering and fruit set period and continued spring rainfall to ensure a healthy canopy. Yields showed good balance between vine vigour and moderate berry size. The ripening period that began late January was very cool, with some welcome rainfall in midFebruary. This delayed harvest, with cold nights and mild sunny days, produced excellent fruit ripeness and intensity. The freshness and bright natural acidity of the fruit were a real feature.
94 points, Ned Goodwin for Halliday Wine Companion “Hand picked, basket pressed and fermented spontaneously in French oak puncheons (25% new). Sea spray, rooibos, quince and lemon pith. Stone fruits tucked amidst the fray. A fine, textural, forceful and filigreed finish, marked by a burst of fruit weight.”
RRP $40 Our Special Price $29.99 when you buy 6 or more of this wine
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