This wine is only available to Yangarra members.

Yangarra Magnum 1.5 litres (Choice of 2016 Shiraz 2016 OVG or 2017 Roussane)

Choose from:

Yangarra 2017 Roussanne
Rarely grown in Australia, we follow traditional winemaking to produce a Roussanne that is vibrant with modest viscosity and capacity for ageing.

Yangarra 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.

Yangarra 2016 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.

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2018 Blanc

(Limit of 3 bottles per person)

2018 Yangarra Estate Vineyard Blanc is a blend of Grenache Blanc (35%), Clairette (30%), Roussanne (20%), Picpoul (10%) and Bourboulenc (5%).

An Australian first; a heat resilient blend of white varieties sourced in Châteauneuf-du-Pape and grown on newly planted cuttings here on our single-vineyard Estate in McLaren Vale.

Blanc is the result of years of research and quarantine of the best white varieties we can find amongst the ancient north-west Mediterranean vine types. The fact that these Châteauneuf varieties have been successfully blended for so many years encouraged us to pursue this direction.

On the back of Grenache Noirs success in our region, it seemed logical to pursue Châteauneuf’s top whites on our southern coast.

Detail

WINE COMPOSITION: 35% Grenache blanc, 30% Clairette, 20% Roussanne, 10% Picpoul, 5% Bourboulenc

REGION: Estate grown in Kangarilla, McLaren Vale, SA

WINEMAKING: Hand picked, wild yeast ferment, whole bunch pressed. Kept on lees, stirred monthly.

Vineyard and Winemaking

VINEYARD INFORMATION


The  grapes were picked over two separate dates; the older  Roussanne  vines ripened   a l ittle earlier and were harvested on 6th March (flower day). The remaining varieties all ripened at a similar pace, and were harvested on 18th March (fruit day). 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. 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: 35% Grenache blanc, 30% Clairette, 20% Roussanne, 10% Picpoul, 5% Bourboulenc

ELEVATION: 150m above sea level

VITICULTURALIST: Michael Lane

WINEMAKING INFORMATION


ALCOHOL: 13.0%

T.A.:  5. g/L

pH:  3.38

WINEMAKER: Peter Fraser, Guillaume Camougrand

CASES:  273 cases

Vintage Report

2018 was a text book growing season, with good winter rains, and favourable weather conditions during a very mild spring. We had a generally dry summer, which led to earlier expected picking dates, especially with lower than average yields. By the end of February and early march the Autumnal nights got quite cool, which really slowed down the ripening process.

Reviews

2018

Best White Wine of Show Trophy - McLaren Vale Wine Show 2018

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Yangarra 2018 Blanc

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Yangarra 2018 Blanc

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2018 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 berry pressed. Kept on lees for 5 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: Planted in  2009 (Blocks 7 and 13), and 1946 (Block 25)

ELEVATION: 160m above sea level

VITICULTURALIST: Michael Lane

WINEMAKING INFORMATION


ALCOHOL: 13.0%

T.A.:  5.6 g/L

pH:  3.21

RESIDUAL SUGAR: less than 2g/L (Dry)

WINEMAKER: Peter Fraser

CASES:  2000 cases

Vintage Report

The grapes were sourced from a combination of bush vines that were planted in 2009 (Blocks 7 and 13) and 1946 (Block 25) on our single-vineyard estate. The fruit was hand-picked over two separate dates; 16th and 23rd February (fruit/flower days).  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

2018 VINTAGE

91 points Toni Paterson - The Real Review Aug 2018: Ultra-pale dusty pink colour. High-toned aromatics of candy floss, red apple, juniper and rosewater. The palate is brimming with musk, strawberry and sherbet. Incredible intensity of flavour, particularly on the front palate. Zippy and intense. Made from bush-vine grenache. Certified organic/biodynamic. Drink 2018 - 2019

2017 VINTAGE

94 points James Halliday - 2019 Halliday Wine Companion: 
Pale copper-crimson, gorgeously aromatic, spotlessly clean and a delight to drink. Echoes of redcurrant and spice, dried herbs and cherries. Dry and racy, but not anaemic or underdone. Everything here, price included, is in alignment. Drink to 2019

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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Yangarra 2018 Grenache Rose

Yangarra 2017 Grenache Rosé

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Yangarra 2018 Grenache Rose

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2016 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 75% older, 25% 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: 19 - 23 years

ELEVATION: 150-180m above sea level

SOIL TYPE: Sand and ironstone

VITICULTURALIST: Michael Lane

 

WINEMAKING INFORMATION
Approximately 10% whole bunches were used with 50% of the fruit remaining as whole berries. Mechanically sorted before going into open-top fermenters. Cold soaked until the onset of wild-fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. A careful regime of plunging and rack and returns. The resulting wine was kept on lees in 25% new French oak, 75% older French oak for 12 months. No fining, just filtration.

ALCOHOL: 14.5%

TA: 6.2 g/L

pH: 3.57

PRODUCTION:  5,530 cases

WINEMAKER: Peter Fraser

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.

Reviews

2016 VINTAGE:

97 Points | 2019 Halliday Wine Companion: 50% whole berries, 50% destemmed, wild yeast open-fermented, matured for 10 months in used French oak. Just another $30 McLaren Vale shiraz? Absolutely not. This is profoundly exciting, another masterpiece from Peter Fraser, Wine Companion Winemaker of the Year '16. It's not often I'm tempted to sneakily swallow half a mouthful of a wine, it's almost as if an unseen force refuses to let me actually drink a little. The wine is spicy, textured, with a rainbow of dark fruit flavours - bloody gorgeous. Drink to 2036

94 Points | Campbell Mattinson - The Wine FrontWild ferment, whole bunches, whole berries, classy oak but only where it’s needed. That beautiful sweet fruit. That texture like silk. That perfect integration of plum-shot fruit and posh, cedar-like oak. It smells, taste and feels pure, fine-grained and terrific, every step of the way. Drink 2018 - 2028

93 Points | Nick Stock - James Suckling Top 100 Australian Wines: A plush nose of dried violets, blackberry compote, chocolate, brambles and sugar plums. The palate’s very in tune though with a good serving of pretty acidity, ripe yet steely tannins and a chewy finish. Drink in 2022. Screw cap.

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Yangarra 2016 Shiraz

Yangarra 2015 Shiraz

Yangarra 2014 Shiraz

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Yangarra Shiraz 2016

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2018 PF Shiraz

PF (Preservative Free) 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 10-12 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: 19-23 year-old vines

ELEVATION: 150-180m above sea level

VITICULTURALIST: Michael Lane

WINEMAKING INFORMATION

Sourced from Block 19 on our single vineyard estate, picked on two separate dates; 22nd and 27th February. De-stemmed and mechanically sorted with 50% whole berries retained. Open fermenters. Cold soaked, wild yeast ferment. Basket pressed after 10 - 12 days on skins. No additives were used throughout entire
production. Bottled in May 2018, after completing malolactic fermentation. No fining occurred, just filtration. Certified Organic/Biodynamic.

ALCOHOL: 13.0%

T.A.:  5.1 g/L

pH:  3.73

WINEMAKER: Peter Fraser

CASES:  2,875 cases

Reviews

2018 VINTAGE

90 Points Campbell Mattinson - The Wine Front Sept 2018: This is an especially good release of this highly likeable shiraz. It’s so vibrant, has such good volume, and has such a good refreshment factor. Wins all the way along. Plums, cherries and cloves, a spot of hay, florals maybe. It slips down a treat. It’s a ‘more please’ wine.

2017 VINTAGE

92 points James Halliday - 2019 Halliday WIne Companion: Destemmed whole berries, cold soaked, with wild yeast employed in small open topped fermenters. There's a distinctly sauvage feeling all about this wine which is entirely appropriate. It's sophisticated McLaren Vale shiraz in all its glory so to speak. Aromas and flavours purely of the black fruit from the red earth, and with minimal interference, here it is. Drink by 2027

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Yangarra 2018 PF Shiraz

Yangarra 2017 PF Shiraz

Yangarra 2016 PF Shiraz

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Yangarra 2018 PF Shiraz

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2016 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.

Detail

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, 15 months maturation in French oak (35% new), no fining just filtration. Certified Organic/Biodynamic.

Vineyard and Winemaking

VINEYARD INFORMATION

Sourced from Blocks 12 and 17 on our single-vineyard estate.

REGION: Kangarilla, McLaren Vale

VINE AGE: 19-23 years

ELEVATION: 150-180m above sea level

SOIL TYPE: Weathered sands mixed with ironstone gravels

 

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 around 25% works best for us. We tip the whole bunches into the bottom of our open fermenters, and  fill the rest with shiraz berries that are mostly unbroken and de-stemmed. 50% whole berries used. Cold soaked and allowed to under go wild fermentation followed by careful regime of plunging and drain and returns. The resulting wine remained on lees in 35% new French oak, 65% older French oak for 15 months. Certified Organic/Biodynamic

ALCOHOL: 14.5%

TA: 6.2 g/L

pH: 3.55

 

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.

Reviews

2016 VINTAGE

95 points Campbell Mattinson - The Wine Front: Shiraz from two blocks of the Yangarra vineyard. 25% whole bunches/50% whole berries. Cold soak, wild yeast, open fermenters, kept on lees, matured in all-French oak, 35% new. Certified organic/biodynamic. It’s a dense style and yet it remains remarkably fresh. This is the best of many worlds. Plush plum, savoury cloves and spice, silken slips of smoky/cedary oak, emery-board tannin. It’s almost raw with freshness and yet it’s complex and vinous. It’s lengthy. There’s a sense of wonder to this wine. It’s perfectly formed. Drink 2020 - 2036

91 points Huon Hooke: Essency, slightly inky, concentrated plum juice aromas, the palate full-bodied and rich, deep and dense, with black fruit, spices and toasty, nutty overtones. It has some extractive thickness on the back-palate, and needs more time. (465 cases. 25% whole bunches, 50% whole berries. wild ferment) Drink 2020 - 2033

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)

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Yangarra 2016 Whole Bunch Shiraz

Yangarra 2014 Whole Bunch Shiraz

Yangarra 2013 Whole Bunch Shiraz

Yangarra 2012 Whole Bunch Shiraz

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Yangarra Whole Bunch Shiraz 2016

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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.

Reviews

2016 VINTAGE:

94 Points | 2019 Halliday Wine Companion: From bushvines planted '46, 50% whole berries, 50% destemmed, wild yeast open-fermented, matured for 10 months in used French oak. Very good colour; rich, full predominantly red fruits supported by fine tannins. No hint at all of confection or jam. The finish simply reinforces the depth and the freshness of the fruit from 70yo vines. Bargain. Drink by 2026

94 Points Nick Stock - jamessuckling.com Top 100 Wines: A decadent grenache with dried blueberries, tar, brambleberries and Chinese spices. The palate is also generous but well supported by grainy, tight tannins and a fine line of acidity. A crunchy, chewy finish. Drink in 2020. Screw cap.

91 Points Huon Hooke - The Real Review Sep 2018: Deep red/purple colour with a ripe plum and spice bouquet, rich and deep and layered. A full-bodied, solid wine with masses of firm tannins and the potential to reward keeping. (Off dry-grown vines planted in 1946. 50% whole berry and whole bunch)

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Yangarra 2016 Old Vine Grenache

Yangarra 2015 Old Vine Grenache

Yangarra 2014 Old Vine Grenache

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Yangarra Old Vine Grenache 2016

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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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Yangarra 2016 GSM

Yangarra 2015 GSM

Yangarra 2014 GSM

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Yangarra 2016 GSM

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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

97 points Halliday Wine Companion 2019: Hand-picked, wild yeast open-fermented with 25% whole bunches, matured for 15 months in French oak (40% new). A distilled essence of shiraz from two blocks within a single estate vineyard. It's in no way overdone, but it does have some of the authoritarian stance of top flight cabernet. The black fruits speak in one voice of the ironstone soil in which the vines are planted. Great vintage, great wine. Drink to 2045

95 points Campbell Mattinson - The Wine Front: Hand-picked (organically-grown) grapes. 25% whole bunches. Cold soaked, open fermented, wild yeast, 48% new French oak for 15 months. Brilliant wine. Its quality impresses from the outset. Full-bodied but polite about it. Blackberry, plum, a jellied sweetness, a full serve of cedarwood oak, florals, peppercorns. Pretty in part, gutsy in other, svelte. Tannin rolls and rumbles from the mid-palate onwards but it comes flooded with flavour. Generous and joyous. Drink 2019 – 2032+ 

95 Points Huon Hooke - The Real Review: Deep, youthful red/purple colour. The bouquet is shy but fresh, bright and clean, with dark plum fruit and quite strongly stated oak. It's very full-bodied, rich and deep, with youthful and slightly undeveloped, tightly-packed flavours, which promise to bring forth more in the future if it's cellared. There's a super-abundancy of tannin as well, balancing the formidable concentration. A big, solid, rugged shiraz. One for the cellar. Drink  2021 - 2043

95 points Nick Stock - jamessuckling.com Top 100 Aus Wines: Dark plums and some lighter redder fruits, as well as spicy, earthy and tarry elements. The palate has a seamless, deep-set and layered mouthfeel with a strong and fresh spine of dark plums. Best from 2021.

2014 VINTAGE:

GOLD MEDAL - McLaren Vale Wine Show 2017

97 points Halliday Wine Companion: "The flagship shiraz with fruit off96 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

98 points Halliday Wine Companion 2019: From Block 31, the highest section of the vineyard at 210m planted '46, 50% whole berries, 50% destemmed, wild yeast open-fermented, matured for 10 months in used French oak. For many devotees of McLaren Vale grenache, Yangarra Estate High Sands is the king. It's not for idle dalliance as is young grenache that is focused on freshness and purity of red fruit flavours, this has power and depth, the oak simply softening an edge or two here and there, most assuredly not about imparting oak flavour. Red and black fruits both contribute without cutting across the power of the other. Drink to 2045

95 points Huon Hooke - The Real Review: Deep red/purple colour. The bouquet holds smoky, charry, savoury aromas with some dry spice notes, and has depth and gravity which mirrors the deep colour and is more profound than usual in pure grenache wines. Clove, pepper, mixed-spice aromas, full body and powerful flavour. The tannins are fine and soft and nicely balanced, providing impressive structure to the wine. An outstanding grenache. Drink 2020 - 2040" (The Real Review, June 2018)

94+ points Campbell Mattinson - The Wine Front: Bush vine grenache, planted 1946. Handpicked, wild fermented, 50% whole berries, cold soaked, open fermenters, matured in French oak but none of it was new. Certified organic/biodynamic. Released May 2018. Keen fruit, pure tannin, a keen line of acidity and stunning length. If there’s oak here it’s so hand-in-glove that you’re hard pressed to detect it. Kirsch, redcurrant, fennel and generous flings of dry spice. It needs a little time but it’s a ripper wine. Drink 2019 - 2025 (The Wine Front, June 2018)

93 points Nick Stock - jamessuckling.com Top 100 Aus Wines: A powerful grenache with a trademark sanguine side to it. Earthy and savory with woody spices and dried berries on the nose. Almost nebbiolo-like. There’s a lot of tannins and flavors of dried berries and plums sitting in tight for the ride. Needs time. Best from 2022.

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

94 points Halliday Wine Companion 2019: Estate-grown 13yo vines, 50% foot-stomped and fermented in a 675l ceramic egg, remaining on skins for 160 days before pressing, 50% also fermented in a ceramic egg without skins, the final blend resulting in 60% extended skin contact, 40% without skins. It's incredible that so little evidence of wild, way out winemaking has produced a bright straw-green wine, that truly tastes of roussanne, a non-aromatic variety. The only sign is a touch of heat or ginger (I don't know which) that flickers every now and then. Drink by 2026

94 points Campbell Mattinson - The Wine Front: Grown biodynamically. 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. Drink 2018 - 2022

94 points Nick Stock - jamessuckling.com Top 100 Aus Wines: Beautiful power and refinement here. This has a stony edge to the nose with flavors of pears and pear skin. Months on skins have added mellow and nutty grip to the palate. This will be fascinating as an aged wine. Drink or hold.

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

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

2017 VINTAGE:

94 Points Halliday Wine Companion: It all sees oak, though only 10% of it is new. This just has that something extra; it carries along in competent style but the sparks really fly on the finish. It’s slippery and textural, though not oily, fresh with fruit, and then wild with dry spice, roasted nuts, fennel, fruit and mineral to close. You want more? It gives it to you. Drink to 2021

92 Points Nick Stock - jamessuckling.com Top 100 Aus Wines: Poached quince and pears with spicy and lightly honeyed aromas. The palate has a smoothly formed, fleshy texture. The honeyed, lees-derived influence sits well in this complex and textural white. Drink now

 

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)

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

96 points Halliday Wine Companion: 70yo vines, hand-picked, 100% destemmed, 50% crushed, fermented in two 675l ceramic eggs, remaining on skins post fermentation for 140 days, no oak maturation. Peter Fraser says he can't explain why eggs perform as they do, and (of course) nor can I. But I am sure you could not bypass oak in favour of stainless steel tanks. The eggs give the wine texture akin to tight-grain oak, and no reduced characters whatsoever. Drink to 2036

96 points Toni Patterson - The Real Review: Produced from old-vine, dry-grown grenache vines, fermented slowly in a ceramic egg. It is a concentrated, elegant grenache with high-toned aromatics of raspberry, redcurrant and dried cherry, with underlying savouriness enhancing its charm. The palate is youthful, yet approachable, with a long, fine core of acidity. It is a mesmerising grenache showing intense flavours within a refined frame. Amazing persistence and stylish tannin

95 points Campbell Mattinson - The Wine Front: Vines planted in 1946. Hand-picked, sorted, destemmed, crushed and tipped into 657 litre ceramic eggs. Kept on skins for 191 days post ferment; this is full of grape tannin goodness. No oak time at all; ceramic eggs only. It smells of grapes. It smells of the earth. It smells wild or free or something like that. It’s red-fruited with a trace of licorice, shows a gentle line of chicory, is spicy and earthen, and has a keen insistence to the finish. Tannin here, silty, is quite gorgeous. It has flare but it also has understatement. It’s a wine to take to the world. Drink 2018 – 2024

95 points Nick Stock - jamessuckling.com Top 100 Aus Wines: Aside from being released earlier, this sets itself apart from the High Sands Grenache with its shape, texture and freshness. Lighter and brighter red fruits in the raspberry and red-plum zone. There is an innate strength to the tannins here, as well as a very vibrant, deep core of fruit that really shines. Superb! Drink or hold. Screw cap.

95 points Huon Hooke - The Real Review: Medium red colour with a faint tinge of purple. The bouquet is subdued and shy, the wine is very drying, firm and tannin-driven, with savoury flavours and drying texture. The tannins drive the wine and the flavours and aromas are very dry and savoury, strongly de-emphasising fruit. I suspect age will bring much more out of this somewhat closed wine. Its concentration is undoubted. (1946 old-vine fruit, fermented in ceramic eggs and left on skins long-term) Drink 2020 - 2033

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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Yangarra 2016 Ovitelli Grenache

Yangarra 2015 Ovitelli Grenache

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Yangarra 2016 Ovitelli Grenache

Yangarra 2015 Ovitelli Grenache

Non-Vintage Ovitelli Grenache

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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

2017 VINTAGE:

Yet to be reviewed 


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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Yangarra 2017 Viognier

Yangarra 2016 Viognier

Yangarra 2015 Viognier

Yangarra 2014 Viognier

Yangarra 2013 Viognier

Yangarra 2012 Viognier

Yangarra 2010 Viognier

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Yangarra 2017 Viognier

Yangarra 2016 Viognier

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2016 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

WINE COMPOSITION: 100% Mourvèdre

REGION: Estate grown in Kangarilla, McLaren Vale

WINEMAKING: Cold soaked 5-6 days, wild yeast fermented, 10 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: 14 years

ELEVATION: 150m above sea level

SOIL TYPE: Weathered sands mixed with ironstone gravels

VITICULTURALIST: Michael Lane


WINEMAKING INFORMATION
Grown on a 2-acre block on sandy, ironstone gravel soils. Hand-picked and mechanically sorted. 50% whole berries were used with the remaining fruit destemmed. Cold soaked until the onset of wild fermentation. This was followed by a careful regime of plunging and drain and returns. The resulting wine was kept on lees in 100% older French oak for 10 months. No fining occured, just filtration. 

ALCOHOL: 14.5%

TA: 6.02 g/L pH: 3.67

PRODUCTION: 370 cases

WINEMAKER: Peter Fraser

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.

Reviews

VINTAGE 2016

94 points Halliday Wine Companion 2019: Matured for 10 months in used French oak. Normally this goes into the GSM, in exceptional years made as a single varietal. This is high quality mourvedre, with luscious purple and black fruits with a markedly juicy palate and aftertaste. Drink to 2031

93 points Nick Stock - jamessuckling.com Top 100 Aus Wines: A bright yet ripe nose of brambleberry essence, dried herbs, licorice and loads of spices. Medium to full body, chewy tannins, a fine line of acidity and a flavorful finish. Drink in 2020. 

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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Yangarra 2015 Mourvèdre

Yangarra 2014 Mourvèdre

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Non-Vintage Mourvèdre

Yangarra 2015 Mourvèdre

Yangarra 2014 Mourvèdre

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SUMMER SIX PACK

2017 Roussanne
Rarely grown in Australia, we follow traditional winemaking to produce a Roussanne that is vibrant with modest viscosity and capacity for ageing.

2018 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.

2018 PF Shiraz
PF (Preservative Free) 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.

 

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Yangarra Summer 6 Pack

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2015 Old Vine Grenache 375mL (Half Bottle)

From bush vines planted in 1946 high on our Estate’s deep sandy soils, our Old Vine Grenache is complex, elegant and enticing.

Detail

TASTING NOTE
"One of the more perfumed vintages, the Old Vine Grenache has pretty floral aromas and briary bright red fruits. The palate shows lots of bright cherry fruit, and the vineyard's typical fine line of sandy mineral tannins and acidity." - Peter Fraser, Winemaker

WINE COMPOSITION: 100% Grenache

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 lees, no fining just filtration.

Vineyard and Winemaking

VINEYARD INFORMATION
Our Grenache bush vines were planted in 1946. The vase-shaped, dry-farmed old strugglers stand without wires or system of support. This ancient bush vine method spreads the fruit to be more evenly and allows greater natural airflow. Set low to the ground on the weathered remnants of a long-gone mountain range, the sandy site reflects heat during the day and releases it at night, like the fabled stones of Chateauneuf du Pape, and with the cool evening air that flows down from nearby Mount Lofty enhances physiological ripening to produce intense, bright flavours.

REGION: Kangarilla, McLaren Vale

VINE AGE: 69 years

ELEVATION: 200-211m above sea level

SOIL TYPE: Weathered sands

VITICULTURALIST: Michael Lane

WINEMAKING INFORMATION
Grenache was hand-picked and received via a belt elevator (rather than the normal screw hopper which macerates the skins), de-stemmed and then sorted via two sorting tables, resulting in tubs of perfectly whole berries. These tubs are then tipped into our open fermenters (to avoid macerating the skins), where the berries are cold-soaked for 5-6 days and undergo wild fermentation. A careful regime of plunging and drain and returns ensued before the wine was sent to older French barriques after about 12-14 days. The wine in barrel was kept on the yeast lees for approximately 9 months prior to blending. The wine received no fining, just filtration.

ALCOHOL: 14.5%

TA: 7.2 g/L pH: 3.27

PRODUCTION: 720 cases

WINEMAKER: Peter Fraser

Vintage Report

2013 was an early, low-yielding vintage which produced concentrated flavours, much like 2012. Our Grenache was hand-picked and received via a belt elevator (rather than the normal screw hopper which macerates the skins), de-stemmed and then sorted via two sorting tables, resulting in tubs of perfectly whole berries. These tubs are then tipped into our open fermenters (to avoid macerating the skins), where the berries are cold-soaked for 5-6 days and undergo wild fermentation. A careful regime of plunging and drain and returns ensued before the wine was sent to older French barriques after about 12-14 days. The wine in barrel was kept on the yeast lees for approximately 9 months prior to blending. The wine received no fining, just filtration.

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