2019 Yangarra Roux Beaute Roussanne

50% of the grapes are destemmed, crushed and fermented in ceramic eggs for 96 days, when pressed only the free run is retained. The other 50 % is pressed to ceramic egg for natural yeast fermentation with the final blend having 45% extended skin contact and 55% without.

A golden yellow in the glass, the nose gives fresh straw, pear and faint lanolin. The palate is textural and full bodied with a saline edge to brown pear that is lined with citrus. The finish is lively, textural and long. A complex and characteristic wine that shows the vineyard and some impressive winemaking technique.