Vinification
Sourced from the oldest Hickinbotham Clarendon Vineyard block 301, bush vines planted in
1962. Hand-picked on the 19th of March and selectively berry sorted. 100% destemmed,
crushed and tipped into 1800 L ‘cocciopesto’ stone amphorae. The fermentation occurred
in the amphorae, a gentle maceration of only wetting the cap. The wine remained on skins
in amphora for approximately 4 months. No pressings are used in this wine. Matured
in amphora for a total of 11 months. Bottled February 2025. Certified Organic/Biodynamic
– this is the second vintage released with ACO certification.
Vintage Notes
A normal wet winter was followed by a picturesque dry spring. The long range weather
patterns indicated a shift from La Niña towards El Niño, which favours drier and hotter
conditions. In these warmer seasons, we adjust our practices to encourage slightly
higher yields and more canopy cover. However, the unexpected summer rainfall in
December and January presented a unique challenge, resulting in larger bunches and
berry development. Warm conditions prevailed through February and early March,
promoting ripening of flavours and sugars with the balance we were aiming for. The
warmth led to an intense couple of weeks, during which we harvested the majority of
the grapes.
Region Notes
Yangarra is a single-vineyard estate situated in Blewitt Springs, at the northern edge of
the McLaren Vale region, South Australia. Yangarra’s combination of ancient geology,
high altitude and Mediterranean climate provide the ideal growing conditions for the
best grape varieties of the southern Rhône.
Winemakers Comments