Review Detail

The wine was sourced from the dry grown Ovitelli block that was planted in 1946, the grapes were destemmed and fermented in 675 L clay eggs for 158 days, the final assemblage included no pressings and no oak. A wine that showcases an incredible site and attentive winemaking that allows the fruit to shine.

A beautifully vibrant light red in the glass, the nose has floral aromatics or red cherry, understated rose petals and amaretto. The palate reveals a world class example of Grenache and shows why Yangarra has become the reference point when it comes to the variety in Australia. There is a lightness of red cherry fruit, but a build of tannins that is fine yet earthen with acidity that is present but at no point obtrusive. Time on skins and not using and pressings gives a texture unlike any Grenache i’ve had; floral, pretty and attractive yet with structure, precision and length to burn.