2016 Old Vine Grenache

Produced exclusively from our Estate bush vines planted in 1946, high on our Estate’s deep sandy soils. Our Old Vine Grenache is complex, perfumed and elegant with a trademark tannin structure.

Detail

WINE COMPOSITION: 100% Grenache

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: Wild yeast ferment, 10 months maturation in 100% older French oak, no fining just filtration

Vineyard and Winemaking

VINEYARD INFORMATION

The 2016 growing season was marked by a very dry spring it intially seemed as if we were headed for a very early and compressed season. Summer came along, bringing with it some mild rains which slowed down the sugar ripening of the vines. This helped to give brightness and fleshiness to the wines of this vintage.
All of our Grenache grapes are hand-picked.  As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root day avoided.
The vineyard is certified Biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil, which involves no use of synthetic herbicides or fungicides, use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption.

 

REGION: Kangarilla, McLaren Vale

VINE AGE: 70 years

ELEVATION: 200m above sea level

SOIL TYPE: Weathered sands

WINEMAKING INFORMATION

The fruit for this wine was sourced from blocks 23, 24, 25 and 29. These are dry-farmed bush vines that were planted in 1946, in our ancient sands that overlie the North Maslin geology. The grapes were hand-picked, destemmed and mechanically sorted. 50% whole berries. The berries were then tipped in to open fermenters,  cold-soaked for 5-6 days and underwent wild yeast fermentation.  No pressings were used. The wine in barrel was kept on lees in older French oak for 10 months. Not fined. Certified Organic/Biodynamic.

ALCOHOL: 14.5%

TA: 5.3 g/L

pH: 3.40

PRODUCTION: 1,200 cases

Vintage Report

The 2016 growing season was marked by a very dry spring it intially seemed as if we were headed for a very early and compressed season. Summer came along, bringing with it some mild rains which slowed down the sugar ripening of the vines. This helped to give brightness and fleshiness to the wines of this vintage.

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2016 GSM

Our GSM is a careful blending of Grenache, Shiraz and Mourvèdre in which the composition varies from year to year, conveying the traditional estate blends of the southern Rhône. The backbone of this wine comes from our old bush vine Grenache planted in 1946.

Detail

WINE COMPOSITION: 58% Grenache, 24% Shiraz, 18% Mourvèdre

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING:  Whole berries cold soaked for 5 days, wild yeast fermented, 10 months maturation in older French oak on yeast lees, no fining just filtration.

Vineyard and Winemaking

VINEYARD INFORMATION

There are 100 hectares of vineyards at Yangarra in 35 individual blocks. These vineyards are spread amongst an extra 70 hectares of creeks, native vegetation and native corridors. Each block is defined by different aspects and subtle variations of the sand and Ironstone soils that overlie the ancient North Maslin Sands geological formation. Our vineyard is certified Biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil, which involves no use of synthetic herbicides or fungicides, use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption.

REGION: Kangarilla, McLaren Vale

VINE AGE: Grenache 70 year-old vines; Shiraz 17-21 year-old vines, Mourvèdre 12 year-old vines

ELEVATION: 150-210m above sea level

SOIL TYPE: Various

VITICULTURALIST: Michael Lane

 

WINEMAKING INFORMATION

The grapes from each block were hand-picked, de-stemmed and mechanically sorted. Whole berries were then transferred to open-top fermenters. We cold soaked the fermentation tanks for 5 days until the onset of wild fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. The open fermenters underwent a careful regime of plunging and drain and returns. The wine was then sent to older French oak after 10 days and kept on the yeast lees for approximately 10 months prior to blending. The wine received no fining, just filtration.

ALCOHOL: 14.5%

TA: 6.2 g/L

pH: 3.53

PRODUCTION: 2,494 cases

 

Vintage Report

The 2016 growing season was marked by a dry spring and was headed for a very early and compressed season. We had some mild summer rains which slowed the sugar ripening of the vines down, and helped give brightness and fleshiness to vintage.

The grapes were harvested in early March. As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root day avoided.

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2015 Ironheart Shiraz

The name Ironheart speaks to the reddish ironstone gravel soil and represents the most eloquent expression of Shiraz from our unique estate. This wine aspires to be a powerhouse, yet showcasing perfume and an elegant side to its dense sanguine character and tannin-built structure.

Detail

WINE COMPOSITION: 100% Shiraz

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: Wild yeast ferment, 15 months maturation in approximately 48% new French oak, no fining just filtration.

Vineyard and Winemaking

VINEYARD INFORMATION

Sourced from block 15 (1.8 Ha) which lies amongst a gravelly ironstone outcrop (where the North Maslin sand geology comes to the surface). Of the twelve individual blocks of Shiraz on our estate, this block produces the most profound fruit.

The vines are spur pruned to approximated 24 buds per vine on a single cordon, and shoot thinned to the same number every spring. We use a vertical shoot positioned trellis, but allow approximately half the canopy to be left out in a controlled sprawl, giving us nice dappled light. When bunch closure is complete, we remove any leaves surrounding the bunches to ensure no shading of any fruit.

The vineyard is certified biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil, which involves no use of synthetic herbicides or fungicides, use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption.

REGION: Kangarilla, McLaren Vale

VINE AGE: 20 years

ELEVATION: 180m above sea level

SOIL TYPE: Ironstone gravels

 

WINEMAKING INFORMATION

The fruit was hand-picked, and 25% whole bunches retained. The remaining fruit was destemmed and mechanically sorted. 5 day cold soak at approximately 10 degrees. Open fermenters used, wild yeast ferment. Plunging and some gentle délestage occurred during fermentation. The wine was kept on yeast lees in 48% new French oak and 52% older French oak for 15 months. Each year we select individual barrels that showcase the characters of the ironstone that the vine grows in. Certified organic/biodynamic.

ALCOHOL: 14.5%

TA: 6.3 g/L

pH: 3.43

YIELD: 29 hL/Ha

PRODUCTION: 5,088 bottles

Vintage Report

During the 2015 growing season, we experienced steady warm days (with only one extreme heat day) resulting in rapid sugar accumulation and resulting in a relatively early and compressed harvest.

The grapes were hand-picked on the 27th March (fruit/flower day), and yielded 29 hectolitres per hectare.  As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root day avoided.

Reviews

2015 VINTAGE

New Release - Reviews Still to Come

2014 VINTAGE:

GOLD MEDAL - McLaren Vale Wine Show 2017

97 points Halliday Wine Companion: "The flagship shiraz with fruit off two blocks, 25% whole bunches, wild yeast, French oak 40% new, aged 15 months then a barrel selection. Quality control in check. It effortlessly reaches a depth of flavour and presence while retaining its verve. Smells of a spice shop next door to a baker, with the dark fruit in line with sprightly acidity and shapely if firm tannins. Stunning now, even brighter future. Drink by 2038." (Halliday Wine Companion 2018)

96 points Huon Hooke: Very deep, dark, saturated red/purple colour; the bouquet is savoury, walnutty and dried-bayleaf scented. The wine is very full-bodied, super-ripe and almost opulent in its proportions. It has density and generous extract, licorice hints and spicy nuances. The finish rolls on and on. A big, bold, solid wine, which will live for decades. Outstanding and loaded with character. (25% whole bunches; 40% new oak; 482 dozen made. Grown on ironstone and sand) (huonhooke.com, June 2017)

96 points Campbell Mattinson: I wasn’t any kind of fan of the 2013 release, but I am of this 2014. It’s biodynamically grown, it sees 25% whole bunches, it’s cold soaked and then fermented wild in open vats before seeing all French oak, 40% new. It’s not only a vineyard selection but a barrel selection; the best barrels of the most distinctive vineyard, kind of thing. 5784 bottles made.

If you’re going to make a powerful statement then give it the scaffolding to endure. This is a McLaren Vale shiraz to reckon with. It’s inky with blackberried fruit flavour, it’s infused with saltbush, it’s sheeted with cedary oak and for all its luxury polish it roars Get Out Of My Way, I’m On The Way To The Future. This is a ship with long anchors of tannin. Go on a fitness kick, eat healthy, do your best to be around in 20 years. This is a shiraz for the ages. (The Wine Front, May 2017)

95 points James Suckling: 'Sexy red with meat, earth, blackberry and quartz aromas that follow through to a full body, round and velvety tannins and a juicy finish.Loads going on here. Love it. Drink now. Screw cap.' (jamessuckling.com. July 2017)

93 points Lisa Perrotti-Brown: "Deep garnet-purple colored, the 2014 Ironheart Shiraz offers upnotions of crushed black cherries, mulberries and plums with hints of chocolate box, licorice, tilled soil, cardamom and Provence herbs plus a hint of black olives. The medium-bodied palate is both harmonious and vivacious, packed with youthful blackberry and exotic spice flavors and a good backbone of ripe, rounded tannins. It finishes long with a pepper and herbal lift." (The Wine Advocate, South Australia Report, August 2017)

2013 VINTAGE:

97 points James Halliday: “Sombre, earthy black fruits are so intense they momentarily stop the heart from beating. The texture and mouthfeel are such that they throw down the gauntlet to anyone seeking to drink more than a glass at this early (indeed far too early) stage of its life. The balance is spot on the money, so the long-term future is assured. Screwcap. 14.5% alc. Rating 97 To 2053.” (Halliday Wine Companion 2017)

96+ points Lisa Perrotti-Brown: "The 2013 Ironheart Shiraz is another total beauty from Yangarra. The perfume alone is enough to make you swoon! Laced with violets, molten chocolate, cherry liquor, lavender and exotic spices with subtle incense nuances, it's one of those glasses that compels you to sniff again and again. The palate is very restrained and taut at this youthful stage, with firm, grainy tannins and a lively backbone framing the concentrated fruit, finishing long and minerally. Simply stunning." (The Wine Advocate)

95 points Huon Hooke: Very deep, dark red-purple hue and a tremendously concentrated aroma of graphite, pepper, spices and earth. It's very full-bodied and dense, concentrated and firm with tight tannins and relatively little fruit sweetness. Instead, there's amazing structure. The whole-bunch component gives a vegetal note to the complex bouquet. A very big, muscular, powerful wine which needs ages. (14.5% alc.) Tasted 5/4/2016 | Drink 2021 to 2043 (huonhooke.com)

2012 VINTAGE:

97 points James Halliday: Hand-picked, open fermented, 15 months on lees in French oak (40% new). Full, deep crimson-purple; this is a Shiraz with some of the accoutrements of Cabernet Sauvignon, but without any loss of its core identity; black fruits have great depth and tannin structure, the depth not greater than the length. Power and balance, and an unqualifiedly long future. 372 dozen made. Screwcap. 14.5% alc. Rating 97 To 2052 $100 (Halliday Wine Companion 2016).

2015 High Sands Grenache

High Sands is our grail. It captures the essence of our prized old vines. For us, High Sands means intense, brilliant, taut yet harmonious, serene, wholesome and complex.

High Sands is grown on the highest point of our white/grey, ancient sandy dunes, on the very top of our estate. The gnarly old bush vines were planted by Frederick Arthur Smart and his sons in 1946. His eldest son, Bernard Smart still lives adjacent to our property and to this day farms Grenache at Clarendon.

Detail

WINE COMPOSITION: 100% Grenache

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: Wild yeast ferment, 11 months maturation in 100% older French oak, no fining just filtration.

Vineyard and Winemaking

VINEYARD INFORMATION

We have six blocks of old Grenache, and block 31 (1.7 Ha) at the top of the ridge has the deepest sand, the lowest vigour and yield. These old vines are dry grown, bush or vase-shaped and thinned to ten inches from the ground to create individual microclimates and better air flow and light within the canopy.

The vineyard is certified biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil, which involves no use of synthetic herbicides or fungicides, use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption.

REGION: Kangarilla, McLaren Vale

VINE AGE: 68 years

ELEVATION: 210m above sea level

SOIL TYPE: Weathered sands

 

WINEMAKING INFORMATION

The fruit was hand-picked and mechanically berry-sorted, with only 50% of that crushed. 5-day cold soak at approximately 10 degrees. Open fermenters used, wild yeast ferment. Plunging only took place during fermentation. No pressings used. The wine was kept on yeast lees in 100% older French oak for the 11 months of maturation. Each year we select individual barrels that showcase the pedigree of the deep sand, with intense fragrance juxtaposed with intense fruit expression and gritty long tannin structure. Not Fined. Certified organic/biodynamic.

ALCOHOL: 14.5%

TA: 7.4 g/L

pH: 3.22

YIELD: 15hL/Ha

PRODUCTION: 3,120 bottles

 

Vintage Report

The 2015 stamp of full throttle acidity and tannin that has run through our Old Vine and Ovitelli Grenache is very evident in the High Sands. It is youthful and will benefit from some time bottle or time in a decanter. During the 2015 growing season, we experienced steady warm days (with only one extreme heat day) resulting in rapid sugar accumulation and resulting in a relatively early and compressed harvest.

The grapes were hand-picked on the 5th March (fruit day), and yielded a mere 15 hectoliters per hectare.  As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root day avoided.

Reviews

2015 VINTAGE

New Release - Reviews Still to Come

2014 VINTAGE:

97 points Halliday Wine Companion: "Fruit off Block 31 from the highest section - 210m and the deepest sand for the '46 planted bush vines. 50% whole berries, wild yeast and on lees in used French oak for 1 year. No need for winemaking accoutrements - a pure expression of that discrete spot. Perfectly modulated, the tannins enmeshed with the fruit from whence they came, excellent fruit yet the most savoury and earthy toned and deepest of the three Grenaches. Drink by 2034." (Haliiday Wine Companion 2018)

96+ points Gary Walsh: "Beautiful fragrance here – fresh field roses, raspberry, aniseed and dried mint, almost a chocolate thing going on too. Medium bodied, gentle sweep of sweet fine grained tannin, plump red berries lend succulence, but it’s not confected or gooey in any sense. Dusty and spicy, great length of flavour, with earthy tannin grounding it and pushing it long. Incredibly good wine. Hard to choose between the 2013 and 2014. The former with maybe more length and impact, the latter all grace and charm. 96+ points, though could even twist my arm to 97.  Drink 2020-2037." (The Wine Front, June 17)

95 points Lisa Perrotti-Brown: "The 2014 Grenache High Sands has a medium garnet-purple color and opens with the most incredible perfume of violets, black forest cake and mulberries with hints of star anise, underbrush, tapenade and cloves plus a waft of Sichuan pepper. Medium to full-bodied, the palate is densely packed with berry, earth and mspice layers, supported by grainy tannins and seamless freshness, finishing with epic length." (The Wine Advocate, South Australia Report, August 2017)

95 points Huon Hooke: "Deep red colour with a good purple tint; the bouquet is sweetly ripe and berry-like, with some seaspray-like notes. The palate is rich and deep, opulent and flavoursome, with charm and character. It's very intense, powerful, concentrated and long on the finish. The tannins are ample and firm, and oak is beautifully handled and under-played. A superb, luxurious wine. (Biodynamic. Grown on sand. Hand-picked, destemmed, berry-sorted, 50% crushed, wild fermented, aged on lees in 1 and 2 YO French oak. Unfined. 3336 bottles)." (The Real Review, July 2017)

95 points Toni Patterson: 'Winemaker Peter Fraser has crafted a serious, structured, aromatically captivating grenache, of a style rarely seen in Australia, with intense red and black fruits and a complex tannin profile. It is made from old vines grown in white/grey sand and undergoes meticulous berry sorting before a wild fermentation; the result being a wine with great purity and clarity. Alluring, charming florals are gradually unveiled as the wine sits in the glass, and the progression of flavour is simply outstanding. Sweet-fruited, tight, concentrated and bright. Needs some time, but the patient will be amply rewarded.' (The Real Review, June 2017)

93 points James Suckling: 'Serious Grenache with strawberry, mineral and citrus character. Medium to full body, firm and silky tannins and a chewy finish. Needs time to soften. Drink in 2020. Screw cap.' (jamessuckling.com, July 2017)

2013 VINTAGE:

97+ points Lisa Perrotti-Brown: "The 2013 Grenache High Sands has a medium/deep ruby-purple color and simply stunning nose of crushed raspberries, Bing cherries and potpourri with hints of lavender, star anise, vanilla, cinnamon stick and pepper. The concentrated, full-bodied palate juxtaposes remarkable freshness and a firm, finely grained backbone with voluptuous fruit spanning extraordinary depth. Heady, multilayered and yet with a solid backbone that suggests great ageing potential, Yangarra hits a whole other level with this vintage of High Sands! It's delicious now, but should greatly reward another 3-5 years of patience and drink a further 20+ years. Wow." (The Wine Advocate)

97 points James Halliday: “This is in another league altogether. There is a total fusion between the fruit and tannins first up, oak likewise subsumed by the fruit. There is a bright display of a blaze of red fruits, so vivid that the structural components are relegated to the back of the stage, where they will remain for the life of the wine. Screwcap. 14.8% alc. Rating 97 To 2033.” (Halliday Wine Companion 2017)

96 points Gary Walsh: "271 cases. 210 meters above sea level. 1946 planting. Only old oak. 50% whole bunch. The 2012 was very easy to judge in the glass, while this 2013 took a while to get my head around. As an aside, a Nebbiolo/Burgundy glass ended up being the best vessel for delivery of this wine. Needs a decant or plenty of air, if you open one now.

Very earthy, peppery and spicy, boot polish, Old Jamaica chocolate, dried roses, raspberry, cherries, dried mint – so much going on! Medium bodied, deeply fruited, tannic, but in a very silky way (likely that will make sense should you taste it). Plush raspberry flavour, meat and spices, fresh acidity, distinct ‘mineral’ feel. Long and almost blackcurranty in the aftertaste, with a trail of fine silty tannin. A vin de garde; feels unevolved and painfully young at present. Challenging. I thought about it. And thought some more. Drank some. Then drank some more. And in the end? A conclusion and a score." (The Wine Front, March 2016)

2012 VINTAGE:

97 points James Halliday: " From the highest section (210m) of the ’46 bush-vine Grenache, hand-picked, mechanically sorted, cold soak, open fermented, hand-plunged, wild yeast- fermented, on lees in used French oak for 12 months. Deep, bright colour; the complex dark fruits of the bouquet lead into a palate of exceptional depth and dimension, not least the firm tannins more often encountered in Cabernet than Shiraz, and almost never in Grenache. Amazing. 160 dozen made. Screwcap. 14% alc. Rating: 97 To: 2042 $125." (2016 Australian Wine Companion).

2016 Roux Beauté Roussanne

Roux Beauté began as a winemaking trial in 2013, with the intention of growing and making an extraordinary Roussanne. The grapes fermented and matured on their skins in big 675L ceramic eggs. The resulting wine is luxuriously textured, and showcases the varietal flavours of Roussanne and the distinctive characters of the site. It will age wonderfully given time in the cellar. The name “Beauté” captures our intention to beautifully express the Roussanne varietal and its site. Roux, the French word for ‘russet’, is the likely part origin of the name Roussanne, and refers to the reddish tinge that forms on the skin of the yellow-green fruit.

Detail

WINE COMPOSITION: 100% ROUSSANNE

REGION: Estate-grown in Kangarilla, McLaren Vale

WINEMAKING: Wild yeast, fermented and aged in ceramic eggs, with 60% of the blend fermenting on skins for 137 days before pressing. Certified organic/biodynamic.

Vineyard and Winemaking

VINEYARD INFORMATION

We have a total of 3.5 hectares of Roussanne planted on our single vineyard estate. Roux Beauté is specifically hand-picked from Block 6 (1.0 Ha), our oldest Roussanne planting, which is 13 years old. These vines grow in soils of weathered sands and ironstone gravels.

The vineyard is certified Biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil, which involves no use of synthetic herbicides or fungicides, use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption.

REGION: Kangarilla, McLaren Vale

VINE AGE: 13 years

ELEVATION: 150m above sea level

SOIL TYPE: Weathered sands mixed with ironstone gravels

WINEMAKING INFORMATION

This Roussanne was hand-picked and mechanically sorted. 50% of the parcel was destemmed and crushed then fermented on skins 675L ceramic eggs. It remained on skins for 137 days before pressing. The remaining 50% was pressed into another two 675L ceramic eggs and went through fermentation without skin contact. The final blend of this vintage of Roux Beauté was comprised of 60% extended skin contact batch, and 40% without skin contact. Not fined. Certified organic/biodynamic.

ALCOHOL: 13.5%

TA: 6.2 g/L

pH: 3.45

YIELD: 41hL/Ha

PRODUCTION: 3,060 bottles

Vintage Report

The 2016 growing season was marked by a dry spring and was headed for a very early and compressed season. We had some mild summer rains which slowed the sugar ripening of the vines down, and helped give brightness and fleshiness to vintage.

The grapes were hand-picked on the 3rd of March (leaf/fruit day), and yielded 41 hectoliters per hectare. As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root day avoided.

 

Reviews

2016 VINTAGE

New Release - Reviews Still to come

2015 VINTAGE

96 points Halliday Wine Companion: "Using two ceramic egg vessels, half the fruit is fermented on skins for 160 days in one, the other half with juice only. The final outcome a 60/40% blend respectively. What a wine. Complex yet refined, notes of preserved ginger, herbal tea, honey comb and clotted cream with neat phenolics and gossamer-like acidity. Drink by 2032." (Halliday Wine Companion 2018)

95 points Campbell Mattinson: "Grown biodynamically. Fermented in two ceramic eggs: one left on skins for a whopping 160 days, one fermented as juice only. Final blend is 60% of the extended skin contact egg portion. Bottled unfined. I suspect that the ‘part extended skin contact/part fermented as juice’ approach is the secret here.

It’s a killer wine. Body, soul, aroma, flavour and length. Honeysuckle and stone fruits, more spice than your average temple, custard apples, tea, kiwi fruit, anise and more. It has power, texture and persistence but, almost regardless, its personality is captivating, and makes you want to delve ever deeper. It is a truly brilliant white wine." (The Wine Front, June 2017)

94 points James Suckling: 'A much more complex wine here. This has a different palate structure too with a more sleek, polished and elegant texture. Superb freshness and gently layered, pastry-like texture. A long, satisfying finish. Drink now. Screw cap.' (jamessuckling.com, July 2017)

92 points Lisa Perrotti-Brown: "The 2015 Roux Beaute Roussanne has an alluring baked apricot, honeysuckle, brioche and marzipan-scented nose with hints of struck match, wet pebbles and yeast extract. The medium-bodied palate delivers the structure, texture and depth of a great Chardonnay with all the character of a very smart Roussanne. There's plenty of savory intensity supported by a satiny texture and an invigorating backbone of freshness, finishing long and toasty." (The Wine Advocate, South Australia Report, August 2017)

90 points Huon Hooke: "Deep yellow, bright colour; the bouquet is restrained but spicy with traces of apricot and faint traces of spice. The palate is likewise, fairly full-bodied, broad, a tad clumsy, with obvious tannins which add a certain texture, happily without attendant bitterness. The aftertaste resonates on and on. It's quite a big wine. It needs food: I'd suggest roast chicken. (Fermented in two 675-litre ceramic eggs. 60% of blend had 160-day extended skin contact; 40% was whole-bunch pressed)." (The Real Review, June 2017)

2014 VINTAGE

94 points Gary Walsh: " Two concrete eggs, with one left on skins for 100 and something days. Final blend is 60% of the extended skin contact egg. I'd love to have tasted a 100% verson, though that's just me.

Honey and almonds, something like chicken stock, subtle apricot perfume. Juicy and almost peachy, with citrus and almonds, suede-like tannin, spot on acidity and a savoury, yet honey nut cornflake infused finish. Yum. Feels a little bolder than last year, but tastes just as good". (The Wine Front, March 2016).

2013 VINTAGE

96 points James Halliday: "Destemmed and mechanically berry sorted, 50% crushed, tipped into two 675l ceramic eggs. Fermentation occurs in the eggs; remains on skins for 120 days post-fermentation, the pressings not used. The colour is clear and bright; a perfumed bouquet, then a palate brimming with bright red fruits supported by a spider web of ultra-fine tannins. It is the perfume that is so extraordinary. 94 dozen made. Screwcap. 14.5% alc. Rating 96 To 2023". (The 2016 Australian Wine Companion).

2017 Roussanne

Rarely grown in Australia, we follow traditional winemaking to produce a Roussanne that is vibrant with modest viscosity and capacity for ageing.

Detail

TASTING NOTE

"From its silky, slightly smoky, oriental fragrance, which somehow smells like pale gold, through its mellow middle to the fine drawn-out tannins of its tail, it is simply one smooth lovely ride. Its flesh is plush without pudge, its acid solid but reserved, its length, poise and form just perfect. It will live, mellow, burnish and bloom for many years in the cellar." - Peter Fraser, winemaker

WINE COMPOSITION: 100% Roussanne

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: Grown on a 2 acre block on ironstone gravelly sand. Hand-picked and whole berry pressed using basket press. Wild yeast ferment , 7 months in barrel (older oak) and stirred on lees.

Vineyard and Winemaking

VINEYARD INFORMATION

In 2003 we grafted Roussanne over Cabernet Sauvignon roots and began the journey with this obscure variety (which is equally as rare in its original home of the southern Rhône), known for its savoury flavours, textural palate and rewards in the cellar. Our Roussanne is planted in soils of weathered sands mixed with ironstone gravels. We find it very important to shoot and bunch thin in February just before the berries begin accumulating sugar, and follow up with some leaf plucking, as the extra sunlight allows for the tannins to be tamed and ripeness to occur at lower sugar levels resulting in a more balanced and restrained style.

REGION: Kangarilla, McLaren Vale

VINE AGE: 12 years

ELEVATION: 150m above sea level

SOIL TYPE: Weathered sands mixed with ironstone gravels

VITICULTURALIST: Michael Lane

WINEMAKING INFORMATION

The grapes were hand-picked and carefully basket pressed, with only 60% of the extractable juice used to eliminate any potential broadness. No sulphur was added,
and the juice was transferred to barrel without any settling or fining, where it underwent wild yeast fermentation. The wine was matured for 7 months, the lees retained and stirred monthly, and received no fining, just filtration.

BARREL AGING: 7 months, older french barrels

ALCOHOL: 13.5%

TA: 5.77 g/L

pH: 3.28

PRODUCTION: 1200 cases

WINEMAKER: Peter Fraser

Vintage Report

We had a very dry spring in the growing season which lead to a very early and condensed harvest in 2016. Fortunately we had some summer rains which slowed things down a little and I think added some brightness and freshness to the 2016 wines. Roussanne ripens relatively slowly, with less sugar accumulation than many varieties, but we keep an eye on the freshness of flavour and the balance of natural acidity.

Reviews

2016 VINTAGE:

95 points Halliday Wine Companion: "Whole berries, basket-pressed to French oak, 5% new, wild ferment and 7 months on lees. While there's a whisper of nashi pears, daikon, camomile, fennel and white pepper, this runs on a savoury track with fine acidity keeping it from ever becoming too big. Lovely drink. Drink by 2022." (Halliday Wine Companion 2018)

95 points Anthony Keys: 'Twisting the glass in different directions, one can see hints of green or yellow. It’s rich on the nose, as in a faint scent of a rose. There is also a hint of damp, fresh earth. In the mouth it oozes across the palate (if the taster takes time) with a slight herbal edge to the richer apricot central spine. The wine rolls to the centre, where all flavours combine and finish the journey building in intensity, with great satisfaction for the drinker.' (The Keys Report, February 2017)

95 points Angus Hughson: 'Bright lights gold and quite a pretty, semi-aromatic style showing acacia, lemon rind and tropical fruits. Dry, full bodied and textural in the mouth, it is very savoury and powerful with balancing acid that drives a long and robust finish with some attractive phenolic grip. A lovely complex, wine with the balance to improve in bottle.' (winegenius.com, May 2017)

92 points James Suckling: 'Custard apple, apple pie and lemon notes too. There's a fluid palate texture with honey and lemon flavor. Neatly balanced. Drink now. Screw cap.' (jamessuckling.com, July 2017)

90 points Lisa Perrotti-Brown: "The 2016 Roussanne opens with fragrant white peach, orange blossom and allspice notes with touches of baking bread and honeycomb. The light to medium-bodied palate is elegantly played, with a quiet intensity of savory and spice box flavors complementing the stone fruit, finishing long and lively." (The Wine Advocate, South Australia Report, August 2017)

90 points Huon Hooke: 'Medium yellow colour with a slight brassy tint. The aromas are steely, stony-mineral and spicy with ripe fruit nuances. The palate is open-knit, soft, round, slightly oily and seems to have moderate acidity. Seemingly, a trace of barrel fermentation adding an extra dimension. Good intensity, flavour and balance.' (The Real Review, June 2017)

90 points Toni Patterson: 'Rich and expressive with hints of almond, sour-sob, scented flowers and butter. The palate is beautifully sweet-fruited, with generous white peach and lemon zest. The wine has appealing texture and soft edges.' (The Real Review, February 2017)

2015 VINTAGE:

93+ points Gary Walsh: "Fresh perfumed, fennel seed, white flower and vanilla perfume, ripe lemon. Rich and almost creamy, maybe a little under-powered, but full of character. Airy kind of feel to it, and a good finish. Tasty. In evolution, but fine now too. 2017-2024" (The Wine Front, June 2016)

2014 VINTAGE:

94-95 points Gary Walsh: "Lemon barley, pie apple, honey and white flowers, touch of cedar and spice. Smooth, mellifluous tone, savoury and earthy with poached chicken and lemon zest. Super length. Beautiful complex wine. 2016-2022" (The Wine Front, June 2016)

94 Points James Halliday (The Australian Wine Companion, 2016).

2013 VINTAGE:

93-94 points Gary Walsh: "Preserved lemon, spice, fennel and honey. Bright and crunchy, with flesh and savoury flavours, cool acidity and chalky texture, long finish. Super release. 2016-2022" (The Wine Front, June 2016)

2012 VINTAGE:

93 points Gary Walsh: "Lemon curd, slight spice, light buttery tones, melon and juicy citrus acidity, good crunch on the finish and pleasing sense of harmony. Think this is just about in the zone. 2016-2020" (The Wine Front, June 2016)

2011 VINTAGE:

93 points Gary Walsh: "Slightly earthy, spice, delicate fruit, savoury style, bottle aged with crisp acidity and crunchy length. Lighter iteration, but thoroughly charming and interesting. 2016-2021" (The Wine Front, June 2016)

2010 VINTAGE:

89 points Gary Walsh: "Honey and ripe line, briny, nectarine. Lightly toasty and honeyed, juicy lemon and fine acid cut, nice texture of gentle chalkiness, finishes with buttered lime marmalade on toast. Slight old butter character in the aftertaste. 2016-2018"  (The Wine Front, June 2016)

2009 VINTAGE:

90 points Gary Walsh: "Funky estuarine smells, spice, low flavour, all tang and lemon with a slightly warm and loose finish. Like the spice and funk, and it looks pretty young, but doesn’t have a great deal of flavour or length. 2016-2020" (The Wine Front, June 2016)

2008 VINTAGE:

93-94 points Gary Walsh: "Dazzling golden colour. Spicy, waxy, nutty flavour with silky glossy texture cut by lemon zest acidity, honeycomb and cling peach, finishes bright and zingy. 2016-2020" (The Wine Front, Gary Walsh)

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2014 Roussanne

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2012 Roussanne

2011 Roussanne

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2017 Grenache Rosé

We pick our bush vine Grenache early in the season capturing the pink lady apple crunchiness of the skins, leading to a very pale coloured, elegant and dry style of Rosé. Grenache displays delicate rose hip and strawberry aromas with a juicy crisp palate.

Detail

WINE COMPOSITION: 100% Grenache

REGION: Estate grown in Kangarilla, McLaren Vale, SA

WINEMAKING: Hand picked, wild yeast ferment, whole bunch pressed. Kept on lees for a couple of months, mixing weekly.

Vineyard and Winemaking

VINEYARD INFORMATION


Our young Grenache bush vines are dry grown, and pruned to very low bud numbers to ensure a modest yield. These two blocks are grown on Sandy Ironstone outcrops, and produce a slightly lighter and more fragrant version of our old vines.

The vineyard is certified Biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil. This involves the use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption. There is no use of synthetic herbicides or fungicides.

REGION: Kangarilla, McLaren Vale, SA

VARIETAL COMPOSITION: 100% Grenache

VINE AGE: 10 year-old vines

ELEVATION: 160m above sea level

VITICULTURALIST: Michael Lane

WINEMAKING INFORMATION


ALCOHOL: 12.5%

T.A.:  5.5 g/L

pH:  3.23

RESIDUAL SUGAR: 2.5g/L (Dry)

WINEMAKER: Peter Fraser

CASES:  480 cases

Vintage Report

The 2017 growing season was one of the coldest on record. We had quite a wet spring, which made shoot and bunch thinning of the utmost importance to reduce crop and ensure ample bunch exposure to sunlight. The sugar accumulation during ripening was ideal for producing such an elegant Grenache Rosé.

The grapes were hand-picked on the 20th March (fruit day), and yielded 8 tonnes per hectare.  As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable for harvest, and root days avoided.

Reviews

2017 VINTAGE:

GOLD MEDAL - McLaren Vale Wine Show 2017

93 points Gary Walsh: "A new wine for Yangarra, I think, hand picked off their younger (10 years old) dry grown Grenache vines. Good old Yangarra, nailing it left, right, and centre these days. White peach, strawberry and rosehip, perhaps a little fennel. It’s light and soft, but flavoursome in a subdued way, fine crunch of acidity, a subtle chalky texture, and a pretty long, and pretty red apple and rosehip perfumed finish. Strong words, quietly spoken. Provence on a budget? Maybe. Spot on." (The Wine Front, August 2017)

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2017 PF Shiraz

The PF Shiraz is made from grapes grown on our certified biodynamic single-estate vineyard, grown without herbicides, fungicides or synthetic chemicals. It is made without additions of any kind: sulphur (preservative), acid, tannin or finings. It’s medium bodied, fresh, fruit driven wine that is delicious enjoyed as a young wine. With that in mind, we do have PF shiraz back to our first vintage of 2013 that is still showing some of lovely vibrant characters.

Detail

WINE COMPOSITION: 100% Shiraz

REGION: Estate grown in Kangarilla, McLaren Vale, SA

WINEMAKING: Cold soaked, wild yeast ferment, pressed after 10 days on skins, no additives, no fining, only filtration.

Vineyard and Winemaking

VINEYARD INFORMATION

The vineyard is certified Biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil. This involves the use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption. There is no use of synthetic herbicides or fungicides.

REGION: Kangarilla, McLaren Vale, SA

VARIETAL COMPOSITION: 100% Shiraz

VINE AGE: 18-22 year-old vines

ELEVATION: 150-180m above sea level

VITICULTURALIST: Michael Lane

WINEMAKING INFORMATION

Shiraz from Block 19 were picked and received via a belt elevator and de-stemmed. Whole berries were double sorted before being lightly broken going into a small open-top fermenters.  No additives were used for the wine’s entire production.  As with all of our wines, after a few days cold soaking, we allowed natural yeast fermentation and used a careful regime of plunging and drain and returns to get the right balance of extraction.  The wine was carefully pressed after 10 days on skins and allowed to complete malolactic fermentation prior to bottling with no additions, or fining, just filtration. Bottled in June 2017. Certified Biodynamic.

ALCOHOL: 13.0%

T.A.:  5.3 g/L

pH:  3.80

WINEMAKER: Peter Fraser

CASES:  4040 cases

Vintage Report

The 2017 growing season was one of the coldest on record. We had quite a wet spring, which made shoot and bunch thinning of the utmost importance to reduce crop and ensure ample bunch exposure to sunlight. The sugar accumulation was slow, and during the mild autumn, we picked at physiological ripeness with quite low sugar resulting in only 13.0 % alcohol. This gave a more red/blue (raspberry and plum) fruited flavour profile to the wine.

The grapes were-picked on the 22nd March (fruit day), and modestly yielding approximately 8-10 tonnes per hectare.  As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root day avoided.

Reviews

2016 VINTAGE:

94 points James Suckling: 'Lifted nose of ripe fruit, flower, fresh leather and tar follow through a tight and concentrated center palate of dark fruits and ultra-fine tannins. Linear and very fine grained. Impressive. Better in 2020. Screw cap.' (jamessuckling.com, July 2017)

93 points Halliday Wine Companion: "Pure fruit. Peter Fraser. Preservative Free. All fit. Absolutely no additions, only filtration before bottling. Clean as a whistle, fabulous colour, brimming with dark fruit, choc-wheaten biscuits, spice and crunchy acidity. Drink by 2019." (Halliday Wine Companion 2018)

93 points Anthony Keys: 'Not only biodynamic but preservative free, this has to tick many boxes for some wine drinkers. Black berry and plum fruits on the nose, medium weight on entry, well balanced on the journey and complete on the finish.' (The Keys Report, February 2017)

2015 VINTAGE:

91 points Nick Stock: "A beautifully fragrant and floral shiraz that offers up masses of perfume and rich red to dark berry fruit aromas, alluring stuff here. The palate has a pulpy, bright and succulent core of cassis, blueberry and mulberry fruit, smooth playful tannins, terrific flesh. Drink now". (James Suckling.com - Nick's tasting report, February 2016).

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2017 PF Shiraz

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2016 Ovitelli Grenache

The name ‘Ovitelli’ is a portmanteau of ‘ovi’ and ‘vitelli’ meaning ‘egg’ and ‘life’ respectively. The Ovitelli Grenache is our most perfumed and elegant Grenache from the sands at Yangarra. The vibrant fruit of the dry-grown 1946 planted bush vines is rewarded with a long, luxurious ferment and a whole autumn on skins in big ceramic eggs. This is our most elegant Grenache with great emphasis on perfume, tension and precision.

Detail

WINE COMPOSITION: 100% GRENACHE

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: Wild yeast, fermented and matured in ceramic eggs, fermenting on skins for 191 days. Certified organic/biodynamic.

Vineyard and Winemaking

VINEYARD INFORMATION
This Grenache was sourced solely from block 30 (2.0 Ha), which was planted in 1946 and is North-Easterly adjacent to the High Sands block. These old bush vines are dry grown, and pruned to an average of 20 buds per vine. The vines are shoot thinned in Spring to ensure there is balance to the canopy and each bunch being evenly spread.

The vineyard is certified Biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil, which involves no use of synthetic herbicides or fungicides, use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption.

REGION: Kangarilla, McLaren Vale

VINE AGE: 70 years

ELEVATION: 200m above sea level
 

WINEMAKING INFORMATION
The fruit was hand-picked and mechanically sorted.  100% of the fruit was then destemmed, crushed and tipped into 675L ceramic eggs. The fermentation occurred in the eggs and the wine remained on skins for 191 days post-fermentation. Exclusively matured in ceramic eggs. No pressings were used. Not fined. Certified organic/biodynamic

ALCOHOL: 14.5%

TA: 5.3 g/L

pH: 3.46

YIELD: 41hL/Ha

PRODUCTION: 3,276 bottles

Vintage Report

The 2016 growing season was marked by a dry spring and was headed for a very early and compressed season. We had some mild summer rains which slowed the sugar ripening of the vines down, and helped give brightness and fleshiness to vintage.

The grapes were hand-picked on the 4th of March (fruit day), and yielded 41 hectoliters per hectare. As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root days avoided.

Reviews

2016 VINTAGE

New Release - Reviews Still to come

2015 VINTAGE:

96 points Halliday Wine Companion: "A name change: goodbye Small Pot Ceramic Egg, hello Ovitelli, sounds classier. Still made in (two) ceramic egg vessels, destemmed fruit, 50% crushed and on skins for 140 days. The heady aromatics greet and promise more good things to come. superfine acidity, the pure line of fruit tannin, the energy and joy in this wine, quite profound. Drink 2032." (Halliday Wine Companion 2018)

95 points Gary Walsh: "Wild yeast, fermented and matured in two 675L ceramic eggs, fermenting on skins for 140 days. Grapes sourced from Block 30, planted in 1946. And, well, if ever there was a Grenache style for me, then no oak and heaps of grape tannin is it. Flowers, sugar coated almonds, cherry and raspberry, aromatic herbs, Medium bodied, red fruits and spice, beautiful mineral and brick dust tannin, perfume and almost cranberry juice acidity, freshness and great length, etched with tannin and scented with flowers and almond. What a beautiful wine. It’s an Italianate expression, as well as essence of Old Vine Grenache. Hats off to the team at Yangarra." (The Wine Front, May 2017)

93+ points Lisa Perrotti-Brown: "Pale to medium garnet-purple, the 2015 Grenache Ovitelli reveals a stunning nose of kirsch, dried roses, cinnamon stick, sandalwood and Sichuan pepper with hints of lavender and Marmite toast. Medium-bodied, taut and very nely structured in the mouth, the perfumed red berry flavors are textured by soft, fine-grained tannins, and it finishes with great persistence." (The Wine Advocate, South Australia Report, August 2017)

92 points Huon Hooke: "Medium red colour with a tinge of purple. The bouquet is very smoky, earthy and savoury. Later, more floral and aromatic than its High Sands siblings. The tannins are quite firm. Savoury spice flavours. It's very dry and very different. A lighter, elegant style of grenache. It's not easy to see the value in this, a very left-field grenache, but I have to admit it grew on me." (The Real Review, July 2017)

92 points James Suckling: 'Fascinating aromas of tea, rose hip, rose petal and dried strawberry. Some peach undertones. Full body, firm and silky tannins and a juicy finish. Very intense and flavorful. Needs time to come together in the bottle. Better in 2019. Screw cap.' (jamessuckling.com, July 2017)

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2017 Viognier

The Yangarra Viognier offers a balance of restraint and intensity and the structure for a long life in the cellar. The grapes are hand-picked early in the season to achieve greater fragrance and finesse.

Detail

WINE COMPOSITION: 100% Viognier

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: Wild yeast ferment, 4 months maturation in old French oak, monthly lees stirring, no fining just filtration.

Vineyard and Winemaking

VINEYARD INFORMATION
The common style of Viognier in Australia is a very rich one with overt dried apricot characters. The Yangarra Viognier is less common in style, it is much more restrained, and picked earlier with the ambition of fragrance and finesse. The vines are planted on an east-facing ridge in the southeastern parcel of our estate vineyard. The soils are sand mixed with ironstone gravels and a modified VSP (vertical shoot positioned) system lets us regulate the amount of sunlight to reach the leaves and grapes. A small amount of fruit thinning is also done pre-veraison to minimise bunch crowding and to ensure even ripening.

The vineyard is certified Biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil, which involves no use of synthetic herbicides or fungicides, use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption.

REGION: Kangarilla, McLaren Vale

VINE AGE: 14 years

ELEVATION: 170m above sea level

SOIL TYPE: Weathered sands mixed with ironstone gravels

VITICULTURALIST: Michael Lane

WINEMAKING INFORMATION

The Viognier was handpicked and we carefully pressed only 60% of the extractable juice to eliminate any potential bitterness or astringency. No sulphur was added.
Fermentation was started in tank then the ferment was transferred to barrel, where it allowed to naturally complete fermentation. The wine was matured for 4 months, the lees retained and stirred monthly, and received filtration prior to bottling.

ALCOHOL: 13.0%

PRODUCTION: 250 cases

WINEMAKER: Peter Fraser

Vintage Report

The 2017 growing season was one of the coldest on record. We had quite a wet spring, which made shoot and bunch thinning of the utmost importance to reduce crop and ensure ample bunch exposure to sunlight. As much as we pick on sugar/acid balance, and importantly physiological characters, we also consider the biodynamic calendar where possible, with fruit days and flower days being the most desirable, and a root day avoided.

Reviews

2016 VINTAGE:

95 points Halliday Wine Companion: "It's viognier but not as you know it. It's not big, fat nor riddled with apricots. Instead, it's savoury and really textural with grilled nuts, jasmine rice, a creamed-honey leesy character and saline-like acidity. As good as it gets and stylishly so. Drink by 2021." (Halliday Wine Companion 2018)

92 points Mike Bennie: 'From the estate plantings, biodynamically farmed, hand picked and sent to winery to natural ferment. It hangs out in tank mostly but some older oak is also applied. It’s a good thing to drink, I reckon. Would love to be on the White House (the Yangarra ‘mansion’) patio drinking this on a summer’s night pre dinner. Feels like a good thing to start an evening with.

Subtle, fine, elegant expression of viognier. Has a soft, nutty complexion amongst the faint apricot, ripe apple, peach kisses in flavour. It’s very long, supple, licked at its heels with oatmeal savouriness, finishes with a quick zest of mixed citrus. So very easy to like the calm, even nature of this wine, and flavours are pleasing. Almost like a comfort white.' - (The Wine Front, February 2017)

2015 VINTAGE:

92 points James Halliday: 'Estate-grown, 1 tonne/acre, hand-picked, basket-pressed, fermented in stainless steel, matured for 4 months in used French oak. The decision to use the basket press was presumably directed to limit the pressings to free-run juice and possibly oxidise some of the phenolics. Regardless, this is a juicy viognier with light chalky acidity.' (The 2016 Wine Companion)

2014 VINTAGE

95 points James Halliday: "Hand-picked from the 1.4ha estate block, whole bunch basket pressed, predominantly tank fermented, then used French oak for 4 months, lees-stired. In typical Yangarra fashion, it has captured the best bits of Viognier, impressive to say the least, especially its fruit on the finish. 362 dozen made. Screwcap. 12% alc. Rating 95 To 2020". (The 2016 Wine Companion).

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2015 Shiraz

Shiraz from our estate vineyard adopts more of a cooler climate expression than the typical McLaren Vale style thanks to the vineyard’s elevation and cooling night breezes from the nearby Southern Lofty Ranges, but retains concentration and complexity.

Detail

WINE COMPOSITION: 100% Shiraz

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: Cold soaked 5-6 days, wild yeast fermented, 15 months maturation in 80% older, 20% new French oak, no fining just filtration.

Vineyard and Winemaking

VINEYARD INFORMATION
Shiraz adopts a very different form at Yangarra than the typical McLaren Vale style, and is more akin to the cooler climate styles. Our single vineyard estate has twelve individual blocks of Shiraz. Each block is defined by different aspects and subtle variations of the sand and Ironstone soils that overlie the ancient North Maslin Sands geological formation.

REGION: Kangarilla, McLaren Vale

VINE AGE: 18 - 22 years

ELEVATION: 150-180m above sea level

SOIL TYPE: Sand and ironstone

VITICULTURALIST: Michael Lane


WINEMAKING INFORMATION
Shiraz was harvested at night and received by way of a belt elevator (rather than a screw-hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into open-top fermenters. We cold-soaked the fermentation tanks for 5-6 days until the onset of wild-fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. The open fermenters underwent a careful regime of plunging and rack and returns. The wine was then sent to French barriques after about 12-14 days and kept on the yeast lees prior to blending. The wine received no fining, just filtration."

ALCOHOL: 14.5%

TA: 6.15 g/L pH: 3.57

PRODUCTION: 6300 cases

WINEMAKER: Peter Fraser

Vintage Report

The 2015 growing season was full of extremes; hail early in December, a heat wave in January and some heavy rain in February. March was near perfect, allowing the grape maturation to finish just as we would like. Having said that, other than very small yields, the vineyard has weathered this storm amazingly well. Timing is critical; with picking often occuring slightly earlier than usual to retain brightness and freshness that we expect from our estate.

Reviews

2015 VINTAGE:

95 Points | 2018 Halliday Wine Companion: Estate fruit, 50% whole berries, a portion of whole bunches, wild ferment and aged in French oak 25% new for 17 months. Excellent dark-purple hue; succulent and velvety texture with some power to the chiselled tannins, savoury yet pristine fruit the key. Drink by 2032 (Jane Faulkner)

2014 VINTAGE:

95 points | Anthony Keys: 'Oh, so naughty. The nose is all those sexy pheromones that one senses but can’t define or pin. It’s full at the front of the mouth but not heavy, and sashays across the palate to end in glory.' (The Keys Report, February 2017)

95 points | Halliday Wine Companion: “Everything falls into place, the design of the jigsaw puzzle taking place post haste. McLaren Vale fruit essence, with black fruits and potent dark chocolate looking as much to the sky as the earth, the whole bunch elements adding a twist to the main design, eloquent tannins also making a significant contribution. Screwcap. 14% alc. Rating 95 To 2034." (Halliday Wine Companion 2017)

93 points | Gary Walsh: 'These days, I more look forward to tasting Grenache (and Mataro) based wines from McLaren Vale, rather than Shiraz. Though, of course, there’s still a lot of excellent Shiraz being made there (from the right sites, with the right treatment in the winery).

Here’s a spicy and meaty rendition of McLaren Vale Shiraz. It almost has a soy sauce character, along with blueberry and plum, and a dab of vanilla oak perfume. Medium bodied, fleshy and savoury, thick tannin, even acidity, and a savoury thyme-laced finish of excellent length. Style and charisma. Terrific Shiraz. Drink: 2017 – 2028.' (The Wine Front, February 2017)

93 points James Suckling: 'Dense and layered Shiraz with loads of ripe fruit, yet remains vivid and lively. Full body, velvety tannins and a long, savory finish. Drink or hold.' (jamessuckling.com, July 2017)

2013 VINTAGE:

96 points James Halliday: "12 vineyard blocks; 50% whole berries, 20% whole bunches open-fermented. deep, but bright, crimson-purple; this is full bodied McLaren Vale Shiraz at its very best, not the least extractive or clumsy, simply complex, the result of top-quality fruit and highly intelligent winemaking. Screwcap. 14.5% alc. Rating 96 To 2038." (Halliday Wine Companion, 2016).

2010 VINTAGE:

94 points James Halliday: "Berry sorted, 12% whole bunches, pre-fermentation cold soak and some carbonic maceration, wild yeast fermented, and kept on lees in French oak (20% new) for over 12 months, producing the best shiraz yet from Yangarra. Medium to full-bodied, it has multiple layers of juicy black fruits, plus touches of licorice and dark chocolate supported by ripe tannins on the long finish." (The Weekend Australian, April 2013)

93 points Wine Advocate: “Deep garnet-purple in color, the 2010 Shiraz offers quite a floral nose with a core of dark fruits, blueberries and dark chocolate. Big, rich and voluptuous yet wonderfully balanced in the mouth, it has medium to firm finely grained tannins and a fresh acid line, finishing with good length.”
(Lisa Perrotti-Brown, March 2013)

93 points Wine Will Eat Itself: "A hell of a lot of complexity for $25 and quite a degree of poise as well. Winemaker Pete Fraser and viticulturist Michael Lane are working some magic at Yangarra.

Smokey, peat-like notes sit alongside whole bunch florals with hints of mace and other brown spices. The fruit is bright and fresh. Blackberries over boysenberry. Licorice root and earth. Strikes a balance between voluptuousness and finesse. Fine tannins ripple throughout the palate and echo through the finish." (Jeremy Pringle, April 2013)

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2015 Mourvèdre

Most of the Mourvèdre from our estate vineyard goes into our GSM blend each year, however, when we have exceptional vintages we will make a limited quantity of a single-varietal bottling.

Detail

TASTING NOTE
“A very bright and spicy style of Mourvèdre, this wine is quite perfumed. It has slight hints of the trademark Mourvèdre green peppercorn, and tight grippy tannins on the palate.” Peter Fraser, winemaker.

WINE COMPOSITION: 100% Mourvèdre

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: Cold soaked 5-6 days, wild yeast fermented, 9 months maturation in 100% older French oak on yeast lees, no fining just filtration.

Vineyard and Winemaking

VINEYARD INFORMATION
Mourvèdre is a thick-skinned, late-ripening variety that requires consider-able sunshine to ripen. Our Mourvèdre lies on a small west-facing block on sandy, ironstone gravel soils and has a soldier-like upright growth. It’s the last variety to ripen on our estate. Most of the Mourvèdre goes into our GSM blend each year, however, when we have exceptional lots, we will make a limited quantity for a single-varietal bottling.

REGION: Kangarilla, McLaren Vale

VINE AGE: 13 years

ELEVATION: 150m above sea level

SOIL TYPE: Weathered sands mixed with ironstone gravels

VITICULTURALIST: Michael Lane


WINEMAKING INFORMATION
Mourvèdre was hand-picked and received via a belt elevator (rather than a screw hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into open-top fermenters. We cold soaked the fermentation tanks for 5-6 days until the onset of wild yeast fermentation. The open fermenters underwent a careful regime of plunging and drain and returns. The wine was then sent to older French barriques after about 12-14 days and kept on the yeast lees for approximately 9 months prior to blending. The wine received no fining, just filtration.

ALCOHOL: 14.5%

TA: 6.02 g/L pH: 3.67

PRODUCTION: 370 cases

WINEMAKER: Peter Fraser

Vintage Report

The 2015 vintage was one of the earliest and fastest we’ve ever seen here at Yangarra. Winter started off wet but then it was dry from the first week of August, and flowering set in early. During ripening we experienced steady daytime warmth and cool evenings - on the whole it was a mild summer with only one extreme heat day. A little rain in late January cooled the vineyards, and then harvest happened fast and furiously with a lot of blocks ripening at the same time. Despite this, we were able to get all of our fruit into the winery, and our natural ferments cruised along happily. It was a low-yielding year, but this only helped to intensify the flavours which are shown in the wines, alongside perfect natural acidity and exceptional colour.

Reviews

VINTAGE 2015

97 points Anthony Keys: 'This is the vinous equivalent of puddings with names such as death by chocolate. It offers so much pleasure it should only be sold to those of strong heart, deep passions and apprehension of sensuality. Let’s not spoil such beauty with winespeak.' (The Keys Report, February 2017)

95 points Halliday Wine Companion: "It has more perfume and lift than most with currants, Treviso radicchio, crushed gravel and cinnamon quills. Ripe tannins and sprightly acidity are in sync, with the latter in the driver's seat. Come along for the ride. Drink by 2025." (Halliday Wine Companion 2018)

94 points Mike Bennie: "Certified biodynamic in the vineyard. This has been a bit of a coup from Yangarra, in past. Mourvèdre seems to be a forte of winemaker Peter Fraser and team. Sanguine stuff here, bleeds with the variety in perfume, spice, herbs, earth and medium weight. McLaren Vale’s elite.

Somewhere between pinot noir and nebbiolo, in a way, this is wildly, highly perfumed, silky textured, just medium weight, fine and slender, fruity yet hedged with savoury-herbal detail. It’s a wine that bolshy red wine lovers will get into for its purple-feeling, ripe fruit and sweet spice, but those who want finesse from their wines will equally enjoy for its sheath of very firm yet feathery tannin and sleek profile. Highest quality tannin. Plenty of life here. Lots to go too. Very good." (The Wine Front, February 2017)

93 points Angus Hughson: 'Deep ruby coloured and shows powerful,  bright, plush and powerful fruits of blueberry, thyme and earth. Dry, full-bodied and tannic on the palate with robust savoury iron-laced blackberry fruits plus balanced acid that drives a long, dense finish this is a serious wine that needs time.' (winegenius.com, May 2017)

92 points Huon Hooke: 'Deep red with a good tint of purple, the aroma fumey and woodsy, fairly savoury, with a hint of super-ripeness. A rustic, full-bodied wine with flesh, density and grip, but going further than simple varietal fruit personality. It has good extract and could repay a little time in the cellar - though doesn't really need it. There's good richness, weight and flesh as well as drinkability.' (huonhooke.com, February 2017)

92 points Bob Campbell and Huon Hooke: 'A rustic, full-bodied red with super-ripe fruit and savoury, woodsy aromas. There's richness, weight and extract and it will cellar well. 50 per cent destemmed fruit; 50 per cent whole berry fermented and, like all Yangarra wines, biodynamic.' (Top 100 New Release Wines, Gourmet Traveller WINE magazine, June/July Edition)

Max Allen, Gourmet Traveller WINE: 'This biodynamically-grown mourvedre is a terrific example of the variety's sometimes rather sinewy, chewy tannic hold on the tongue. However, there's also plenty of the grapes trademark deep, dark purple fruit to balance the grip.' (Gourmet Traveller WINE magazine, June/July Edition)

90 points Lisa Perrotti-Brown: "Deep garnet-purple colored, the 2015 Mourvedre has a pronounced blackberry and blueberry preserves nose with suggestions of eucalyptus, fragrant earth and baker's chocolate. The medium to full-bodied palate delivers a lot of vibrant fruit with an appealing spiciness coming through on the long, chewy finish." (The Wine Advocate, South Australia Report, August 2017)

VINTAGE 2014

94 points Gary Walsh: “Fragrant, spicy, earthy, blackberries. Medium to full bodied, crisp, floral and earthy at once, grainy tannin, fresh and long to close. Super expression of Mataro. Spot on.” (The Wine Front, June 2016)

93 points James Halliday: Rating 93 To 2029. (Halliday Wine Companion 2017)

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Soil Type

Weathered sands mixed with ironstone gravels

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Tasting Notes

2015 Mourvèdre

2014 Mourvèdre

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Non-Vintage Mourvèdre

2015 Mourvèdre

2014 Mourvèdre

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2014 Small Pot Whole Bunch Shiraz

Our small pot wines are winemaker selections that can be as small as one or two barrels. They can be a winemaking trial, a favourite barrel, or a wine style that’s a little different and of interest. These are wines that tell an individual story of something unique at the Estate. Whole bunch fermentation is used to produce extra complexity and tannin structure. We have trialed many percentages of whole bunch, and found that 25% works best for us.

Detail

TASTING NOTE
“While it’s light on its feet, it’s still strong at heart. Its dark berries are still dark, and its tannins dead serious, but the whole effect is one of easy satisfaction as much as mild stimulation. This could go either way; a serious lunchtime teaser or a big steak and candlelight luxury with linen and whatnot at night. While it will soften and bloom with the years, it seems very well suited for drinking right now.” - Peter Fraser, Winemaker

WINE COMPOSITION: 100% Shiraz

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: 25% Whole bunch, hand-picked, double sorted grapes, careful drain and return regime, 18 months maturation in French oak (35% new), no fining just filtration.

Vineyard and Winemaking

VINEYARD INFORMATION

REGION: Kangarilla, McLaren Vale

VINE AGE: 17-21 years

ELEVATION: 150-180m above sea level

SOIL TYPE: Weathered sands mixed with ironstone gravels

VITICULTURALIST: Michael Lane

WINEMAKING INFORMATION
Whole bunch fermentation is used to produce extra complexity and tannin structure. We have trialed many percentages of whole bunch, and found that 25% works best for us. We tip the hand picked whole bunches into the bottom of our open fermenters, and  fill the rest with shiraz berries that are mostly unbroken and de-stemmed. These have been sorted twice to remove any raisins, bugs, leaf, stalks, petioles or smashed berries. The tanks were coldsoaked for 5-6 days awaiting the onset of wild fermentation, and then underwent a careful regime of plunging and drain and returns, being drained to older French barriques after about 12-14 days. The wine in barrel was kept on the yeast lees for approximately 18 months prior to blending and received no fining, just  filtration.

ALCOHOL: 14.5%

TA: 6.43 g/L

pH: 3.46

WINEMAKER: Peter Fraser & Shelley Torresan

 

Vintage Report

The 2014 Growing season was full of extremes, hail early in december, a heat wave in January and some heavy rain in february. March was near perfect, allowing the grape maturation to finish just as we would like. Having said that, other than very small yields, the vineyard has weathered this storm amazingly well. Picking decisions have been even more critical than normal, often slightly earlier than normal to retain brightness and freshness that we expect from our estate.

Reviews

2014 VINTAGE

97 points James Halliday: “Great aromas don't prepare you for the full-bodied palate, every crevice of the mouth filled with velvety black fruits, bitter chocolate, liquorice and spice. The balance is such that drinking it now is no crime, however fast into the distant future the wine will run. Screwcap. 14.5% alc. Rating 97 To 2049.” (Halliday Wine Companion 2017)

95 points Lisa Perrotti-Brown: "Very deep garnet-purple colored, the 2014 Small Pot Whole Bunch Shiraz offers youthfully subdued peeks of fragrant blackberry and black cherry aromas with hints of black pepper, loam, dried herbs and lavender. The palate is rock solid and packed with blackberry and earth flavors supported by firm, rounded tannins and great freshness, finishing long." (The Wine Advocate)

2013 VINTAGE

96 points, James Halliday: "Open-fermented, hand plunged, 25% whole bunches, cold soak, wild yeast, on lees 15 months in French oak (15% new), barrel selection. Bright colour introduces a wine that skips along a sunlit path, the black cherry fruit with flashes of chocolate, oak and tannins coming and going, here one moment, gone the next, then back again. 297 dozen made. Screwcap. 14.5% alc. Rating 96 To 2033" (Halliday Wine Companion 2016)

 

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Soil Type

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2014 Whole Bunch Shiraz

2013 Whole Bunch Shiraz

2012 Whole Bunch Shiraz

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2014 Whole Bunch Shiraz

2013 Whole Bunch Shiraz

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