2012 IRONHEART SHIRAZ – 97 POINTS
“You could serve this alongside any other South Australian shiraz, at any price or prestige level, and it would either hold its own or better it, even allowing for style preferences.
The Ironheart is a powerhouse. It’s saturated with dark, inky fruit, is grainy and grunty, and for all its churn and wealth it’s brilliant with balance. This is one for the deepest, darkest reaches of the cellar, to be forgotten for as long as you can hold out. The fact that it has herbal, spicy, coffeed notes pumping through its veins just compounds the attraction. In fact, for all that, it could even be argued that this wine has an elegance; or a ripped, muscular version thereof.” – Campbell Mattinson
2012 HIGH SANDS GRENACHE – 96 POINTS
“160 dozen made from the highest section of 1946 bush vine Grenache. No new oak. I like that they are making a statement about Grenache with the pricing.
This is a seriously good wine from sniff to swallow. Great depth of fruit here (raspberry and sour cherry mainly), sweet spices and earth, dried roses, all manner of layered aromatic complexity. Medium bodied, again the flood of deep ripe fruit that’s pure and fresh, rather than sweet or over-ripe. Acidity is firm, kind of like biting into fresh raspberry, and the tannin is pretty strict and dry, but gives the wine a forceful slaty texture and drives it along beautifully. Great wines have great length, and this is no exception. It’s a remarkable wine.” – Gary Walsh
2013 ROUX BEAUTE ROUSSANNE – 94 POINTS
“Born from an egg on a mountain top.
68 cases made with 50% popped into a 675 litre ceramic egg and fermented on skins and left for 120 days and 120 nights. The other half fermented off skins in a ceramic egg of the same size. The final blend was 60% skin and 40% non-skin, so you’d have to say Yangarra have a fair bit of skin in the game. Great to see the spirit of adventure happening in the McLaren Vale at the moment, at least in some quarters. Bottled September 2014.
Almond and honeyed florals, light pineapple and ripe lemon, aniseed. Velour tannin and milky texture, fresh pineapple acid tang, savoury chicken and nutty flavour in there too, but it presents as fresh and clean with an extra dimension of interest. Light grip on the finish and sour/savoury twang in the aftertaste. Fascinating wine.” – Gary Walsh
Our good friend Philip White has written up the Icon wines on his highly read blog DRINKSTER : The reviews are quite long so we won’t copy them all here, please check out the blog for full comments, a couple of highlights are below.
ROUX BEAUTE 2013, 93+++, “I don't know of any white wine like it. It's lush and calming and gentle, and then long and slow, with those dusty tannins drawing the wine to an extreme and drooly length.”
HIGH SANDS 2012 95+++, “The wine is austere and dry and velvety. It has great intensity in a supple, slender manner, and relentless dusty--no, it's sandy--tannin. So all at once it manages to tease and tantalise and give you a good solid whacking like you've never before had from a Grenache.”
IRONHEART 2012 94+++, “It's a surly, soulful, essence of Shiraz, dusty like the summer winds, irony like that smell of a rusted galvo shed in a sprinkle of rain, and all plum pudding below, oozing suety dough, partially-dried fruits, like glazed cherries, figs and molasses… All that aromatic complexity aside, the wine is dense yet elegant to drink.”
2013 YANGARRA OLD VINE GRENACHE – 4.5/5 Stars
“Yangarra's latest grenache and blends releases are a marvel, this from 60-plus-year-old vines on Blewitt Springs sandy soils nurtured into the winery with all the current techniques that let the grapes and location express themselves without being impeded. Gloriously plump and juicy with distinctive cold meat-like highlights — not unusual for the variety — with subtle exotic spices.” – Tony Love
Yangarra “Old Vine” McLaren Vale Grenache 2013: Oh so earthy, on the nose it’s the smell of damp soil which gives it a feral edge. In taste it’s an individual slightly wild and very gorgeous, it’s a lady one doesn’t insult but treats with great respect, 95 points bargain at $32
Yangarra McLaren Vale Viognier 2014: I love viognier especially Australian viognier, although I admit I haven’t tried the great Chateau Grillet for some time and I’m looking forward to a trip to Virginia later this year to see how it fares there. But for now Australia; what is notable is the texture, they are rich sensuous wines. This Yangarra made by Peter Fraser is pure delight, for me it is the taste equivalent of when I watch the sun rise at Australia’s most eastern point just south of Byron Bay. As I drink the wine (bugger tasting) it’s the feel of the sun on the body and knowing I am amongst the first in Australia that day to feel it, 95 points and well worth $25