Halliday reviewer Jane Faulkner makes a compelling case for the texture, flavour and food-friendliness of France’s Rhone white varieties, which are excelling around the country. Article includes words from Yangarra's Peter Fraser, as well as Louisa Rose (Yalumba) and Alister Purbrick (Tahbilk).
Read Jane's full article here.
Sarah Ahmed 'The Wine Detective' recently presented a McLaren Vale 'Grenache Greats' masterclass at Prowein in Dusseldorf, with the aim of showcasing top drawer, new wave McLaren Vale Grenache. We were thrilled that our 2015 High Sands Grenache was included in this masterclass.
'The envelope-pushing continues – Fraser additionally makes Grenache in concrete eggs and ceramic pots (about which you can read in this report of my visit in 2015, which also features a mini-vertical of High Sands). Though this vintage of High Sands has no new oak, in 2017, Fraser has trialled a Burgundy-coopered water-bent barrel of extra fine grain new oak with medium long toast “with some very exciting results.” “The thinking,” he added, “was how do Grand Cru Burgundies fit so much new oak, but still have this amazing perfume etc, but yet Grenache it’s a winemaking no no!” I won’t share his secret, but it points towards the ambition around a variety which, for many years, was viewed with contempt.'
.Read Sarah's full article here.
Wine and Beverage Manager David Stevens-Castro recently attended Yangarra Wines Masterclass and lunch at trendy Gold Coast venue, Glenelg Public House, in Mermaid Beach. The occasion gathered influential members of the local wine trade, including restaurant owners, buyers and venue operators.
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