Our 2015 Roux Beauté Roussanne has been named as one of the most exciting whites ahead of this Saturday's release of the Top 100 Wines liftout in The Advertiser.

Resident wine writer Tony Love investigates our use of Ceramic Egg vessels at Yangarra.

THEY look more like a scene from the crazy 1990s sci-fi comedy Coneheads, but nestled in a barrel shed in Kangarilla, 15 alien-shaped vessels are changing the way a portfolio of premium wines is now being made.

Award-winning Yangarra Estate Vineyards is harbouring the bunch of ceramic eggs among its thousands of traditional oak barrels, and the new-age vessels have become the secret weapon in winemaker Peter Fraser’s crowning achievements out of Yangarra’s biodynamic vineyards at the eastern end of the McLaren Vale region.

The super-premium Yangarra 2015 Roux Beaute Roussanne is one of the most exciting whites included in this winter’s Top 100 Wines liftout published on Saturday in The Advertiser.

Crafted from the rare roussanne grape, the wine is made even more extraordinary by Peter Fraser’s decision to use the 675 litre ceramic eggs to ferment and mature the wine.

He also uses the egg vessels for a highly acclaimed “Ovitelli Grenache” red.

Both varieties lead a range of wines Yangarra have championed that are called Rhone Valley varieties, including shiraz, grenache, mourvedre and the whites viognier and roussanne, plus several other lesser known grapes.

The ceramic eggs provide a softer style of extraction from the grapes, and encourage vibrant fruit characters as well as a balanced and mid-weight viscosity to the roussanne.

Peter treads a fine line in his winemaking between traditional and some techniques used by the natural stylists, and he’s been careful to stick to the more scientific side of the craft rather than follow the more esoteric ideas associated with the egg shaped vessels.

“It’s about how we use the vessels, and how elegant the wines are,” Mr Fraser says.

“They really suit the wine we want to make and they give us a really great result.”

He admits there are still some winemaking mysteries associated with the eggs, but the anxiety is worth it for the quality of wine in the end.

July 14th 2017 | 0 Comments | Tags:

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