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 from the winemaker “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. Hand-picked on the 9th and 12th of March and basket pressed, retaining earlier free run for this blend. No sulphur or acid was added to the juice. The passive oxidation as juice helps to naturally fine out the unstable phenolic compounds associated with this variety and accentuates its trademark texture. The un-fined and unsettled juice was transferred to mostly older French oak puncheons for wild yeast fermentation. No MLF. Matured for 7 months and stirred monthly with lees retained before racking and blending prior to bottling. Bottled November 2024.
“A normal wet winter was followed by a picturesque dry spring. The long range weather patterns indicated a shift from La Niña towards El Niño, which favours drier and hotter conditions. In these warmer seasons, we adjust our practices to encourage slightly higher yields and more canopy cover. However, the unexpected summer rainfall in December and January presented a unique challenge, resulting in larger bunches and berry development. Warm conditions prevailed through February and early March, promoting ripening of flavours and sugars with the balance we were aiming for. The warmth led to an intense couple of weeks, during which we harvested the majority of the grapes.
“Expect fragrance, power, and savoury textural delight.”
94 points, James Suckling “There’s a lovely freshness here, with floral and saline-edged aromas supported by delicate notes of honeysuckle, lemon confit and mandarin oranges. The palate shows great tension and purity, driven by a mineral line of acidity. Pristine and generous, without any of the fleshiness of warmer vintages. Drink or hold. Screw cap.”
93 points, Marcus Ellis, Halliday Australian Wine Companion “A warmer season than the few prior, though not hot per se, but this certainly has some power and richness to it. Poached pear and apple, custard apple, feijoa, crème brûlée, a hint of fresh mint, lime oil and some balancing rocky mineral notes. It’s textural, somewhat viscous in feel, slippery in a good way, but built for food that has a good deal of import – hot-smoked trout, mackerel, pork terrine etc. It’s an exotic release, intensely flavoured and generously proportioned, but it certainly finishes with a good deal of vigour.”
93 points, Campbell Mattinson, The Wine Front “There’s body, there’s flavour and there’s more than a little texture. This is a ripe and rich expression of roussanne. Grapefruit, grilled nectarines, stones, smoke and cooked apple characters drift into peppermint, saltbush and mineral. There’s so much going on that I double-checked and re-poured my sample to make sure that I had the right wine. There’s almost a whisper of lychee here. It’s certainly pleasurable. Flamboyant even. A flash of cedary-sawdusty character completes the picture.”
RRP $40 Our Special Price $32.99 when you buy 6 or more of this wine
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