WINTER WHITE MUSEUM 6 PACK

Winter White Museum Selection

The white varieties grown in the mediterranean climate and sandy soils at Yangarra all hail from the southern Rhone. These varieties have great texture, savoury characters and fragrance, which make them food friendly,  whilst also known for their capacity for cellaring. We have selected an exclusive range of current release and aged whites from our temperature-controlled museum for you to enjoy exploring this August. 

2023 Yangarra Estate Roussanne

"It’s all quite arresting. And compelling." 95 POINTS - Campbell Mattinson, The Wine Front, Sep 2024

"It’s very fine expression of the grape, and further emphatic proof of its suitability to the Vale." 95 POINTS - Marcus Ellis, Halliday Wine Companion, Oct 2024

"This is just outstanding. A textural feast! Snappy with its juicyness but a distinct chalky pucker also in the textural mix. Sea spray, grilled nuts, almost a fino sherry like character, nashi pear, ginger, lime and pink grapefruit going on too. Energy plus and so darn delicious. It strikes a chord for being really interesting and really good." 94 POINTS - Mike Bennie, WBM

2018 Yangarra Estate Roussanne

"Beautifully fresh, peachy stone fruit and a wet-stone edge with flinty lemon peel and lightly spiced bread dough. There’s a very attractively fleshy feel on the palate, wielding both succulence and weight, as well as a bright, fresh and mouthwatering finish." 93 POINTS - Nick Stock, Jamessuckling.com

2023 Yangarra Roux Beaute Roussanne

"The compression of power is becoming a key feature of what is one of Australia’s finest white wines. It’s refreshing to see the varietal hegemony of the usual suspects being consistently challenged. This, from a celebrated cool year, is at the start of a long and promising journey, somewhat shy, but layered with interest. Green almond, pear, pickled peach, pineapple quince, lemon balm, mint, young sage, oyster shell and a rocky, pumice-like mineral note, which is echoed by the ultrafine pithiness of the palate. It’s another superb release, but it’s one that needs a little time to settle into its long stride." 97 POINTS - Marcus Ellis, Halliday Wine Companion

2016 Yangarra Roux Beaute Roussanne

"50% fermented on skins in two ceramic eggs, 50% fermented in ceramic eggs but not on skins. Final blend is 60% of the extended skin contact egg portion. Bottled unfined. 250-ish dozen made. Beautiful white wine. It crackles, it floats and it charms. Spice, florals, stone fruit and mineral. There’s grip to the finish but it doesn’t gather; it’s exquisitely well pitched and balanced. A class. Heady with florals but taut and controlled." 94 POINTS - Campbell Mattinson, The Wine Front

2015 Yangarra Viognier

"Estate-grown, 1 tonne/acre, hand-picked, basket-pressed, fermented in stainless steel, matured for 4 months in used French oak...this is a juicy viognier with light chalky acidity." 92 POINTS - James Halliday, Halliday Wine Companion

2021 Late Harvest Viognier

Aromatic and inviting, the nose is bursting with luscious notes of dried apricot, honey, and subtle floral undertones. On the palate, this late harvest Viognier is rich and opulent, with a silky texture that coats the mouth. Flavors of dried apricot dominate, accompanied by nuances of candied citrus peel and a touch of vanilla. The sweetness is well-balanced by a refreshing acidity.