Yangarra Ovitelli Grenache 2022

One of those wines that changes in glass every time you taste it, Ovitelli ’22 is (at first) ferrous, then earthy then mushroomy. Eventually it opens to reveal complex aromas of wild strawberry and an array of dried herbs and florals. The time on skins within a selection of Yangarra’s now-famed army of ceramic eggs gives a distinctive texture to the tannins, like licking the concrete itself. But it never overwhelms, thanks to the elegant fruit and tangy red berried acidity. Chiseled and foodfriendly, with Euro-vibes. Yangarra Estate Vineyard. Points: 94/100

Wine Enthusiast ∙ 2nd Jun 2025

Deep, bright red-purple colour with a dry-spice bouquet, featuring clovers, pepper, clean leather and terracotta, the style being intensely savoury and drying at the finish, thanks to emphatic tannins. A distinctive style of full-bodied grenache, and very good. Points: 95/100

The Real Review ∙ 4th Aug 2024

This is sourced from a vineyard alongside the High Sands Block and planted in 1946. It’s a bright medium bodied wine exuding so much life and energy. Interestingly no oak has been used and the wine fermented and matured only in ceramic eggs. It’s an elegant style of great purity and power. A fine minerally acidity will ensure cellaring potential. Points: 95/100

Wine Pilot ∙ 30th May 2024

From 1946-planted vines in Block 30, adjacent to the High Sands Block; destemmed, crushed and fermented in 675L ceramic eggs; pressed after about 150 days then returned to the eggs for a total of 14 months' maturation. Taut and sinewy, both a function of making and the year that was, this is a coiled spring of dried flowers, cranberry, raspberry leaf tea, cherry, pomegranate and dusty white pepper spicing. The pedigree of place, venerable vines, impeccable viticultural stewardship and fine-tuned making suggest this will have a long and exciting future, but it needs a few years to unlock all its mysteries. As it stands, it is a thrilling bottle, if a little stern at present. I have a feeling the score may tick up with time. Points: 96/100

Halliday Wine Companion ∙ 5th May 2024

From 1946-planted vines in Block 30, adjacent to the High Sands Block; destemmed, crushed and fermented in 675L ceramic eggs; pressed after about 150 days then returned to the eggs for a total of 14 months' maturation. Taut and sinewy, both a function of making and the year that was, this is a coiled spring of dried flowers, cranberry, raspberry leaf tea, cherry, pomegranate and dusty white pepper spicing. The pedigree of place, venerable vines, impeccable viticultural stewardship and fine-tuned making suggest this will have a long and exciting future, but it needs a few years to unlock all its mysteries. As it stands, it is a thrilling bottle, if a little stern at present. I have a feeling the score may tick up with time. Points: 96/100

James Halliday Wine Companion 2025, 7 August, 2024 ∙ 30th Apr 2024

The concrete and the clay beneath my feet, begins to crumble, but love will never die. Gee, you can really smell and taste the maturation vessel in this wine, which I like, because it appeals to my love of Italian wines and their tannic structure. Red fruit, dried flowers (including chamomile), aniseed and mint, tamarind, almond meal and fresh rhubarb, cranberry flavour and acidity. It is medium-bodied, dry and very firm, but does have bright red fruit of some succulence in with all that dusty terracotta stuff. The finish is long and kind of bony, but it does carry perfume as it closes. This may be a little too much for some. but I love it. Such a fine and distinctive wine. Points: 96/100

The Wine Front ∙ 30th Apr 2024

Vibrant ruby and bright purple tones shine in the glass. Raspberry, dried clay and anise spice aromatics. Palate sings with red fruits, Turkish Delight and a mélange of North African spices. Tannins are fine and sandy but have great persistence and power so the whole palate is carried to a prodigiously long finish. There’s so much to discover here that you’ll want to sit in quiet introspection when drinking it. Points: 95/100

The Real Review ∙ 23rd Jan 2024