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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Soil Type

Sands and Ironstone

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Tasting Notes

Yangarra 2016 Shiraz

Yangarra 2015 Shiraz

Yangarra 2014 Shiraz

Bottle Image

Yangarra Shiraz 2016

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