Whatever your festive traditions, from all of us at Yangarra Estate, we wish you a very happy Christmas and Summer holiday season. Please take care of yourself and your Family and Friends. 

Guillaume - Winemaker

Part of the Yangarra family for the last decade, he grew up in France and has not lost his European traditions. 

What’s your favourite Yangarra wine at Christmas?

I have four favourite wines – Kingswood Shiraz, Late Harvest, Estate Roussanne and Old Vine Grenache.

What’s your serving suggestion?

Christmas Eve dinner – my partner is Norwegian, so we usually have a Christmas eve Norwegian dinner. The traditional dish is called Pinnekjøtt. This is lamb ribs that have been salted, cured & smoked and it is delicious. I like to have Kingswood Shiraz to match.

Christmas day – I usually cook a traditional French Christmas lunch. Entrée - Foie gras as the main dish with lettuce, tomatoes, asparagus, Prunes stuffed with butter, and my favourite wine to go with Foie gras is the Late Harvest. Sweet white wine is usually enjoyed with foie gras. Main – Love the Estate Roussanne with stuffed chicken, pommes duchesses, and vegetables. I may open Old Vine Grenache with the assortment of cheese that we eat for dessert. I could also have more Roussanne with the cheese too.

Is there a story behind this selection?

The story is mainly my background, traditions and what I remember from my family Christmas Eve dinners and Christmas lunches in France, with the whole family for lunch at my grandparents, 50-60 people and I used to enjoy the food, wines, and the conviviality of the moments.

Most of my family are farmers and some are also charcutiers, fromagers plus my parent’s growing grapes so we had all that high quality and tasteful food and wines. Wine was always on the table.

Courtney - Cellar Door

One of the friendly faces welcoming you to the Cellar Door and telling sharing Yangarra's stories.

What’s your favourite Yangarra wine at Christmas?

Piquepoul

What’s your serving suggestion?

Fresh Coffin Bay oysters with fresh lemon / fresh SA King Prawns with homemade seafood sauce

Is there a story behind this selection? 

We always start family Christmas lunch with fresh oysters and prawns. Whether or not they’re pre-peeled (like my mum does at my family’s place) or we sit around the table and peel them ourselves (like we do at my partners place), it’s always a nice start to the day, and I think with this, Piquepoul makes for the perfect combo.