Palate
Expect fragrance, power, and savoury textural delight.
Vinification
Sourced from two blocks within our estate, the late ripening (28th March) Block 6 brings a more restrained and finer expression, while the early ripening (11th March) Block 20 gives bolder characters and generosity. Hand-picked and basket pressed, with low extraction to reduce any potential broadness. No acidification. No sulphur added until post fermentation to limit the binding of excessive varietal trademark tannin and accentuate texture. The un-fined and unsettled juice was transferred to French oak puncheons (25% new), where it underwent wild yeast fermentation. 10% of the blend had extended skin contact. The wine was matured for 5 months, stirred monthly with the lees retained.
Vintage Notes
A favourable growing season, with good winter rains, a mild flowering and fruit set period and continued spring rainfall to ensure a healthy canopy. Yields showed good balance between vine vigour and moderate berry size. The ripening period that began late January was very cool, with some welcome rainfall in mid- February. This delayed harvest, with cold nights and mild sunny days, produced excellent fruit ripeness and intensity. The freshness and bright natural acidity of the fruit were a real feature.
Region Notes
Yangarra is a single-vineyard estate situated in Blewitt Springs, at the northern edge of the McLaren Vale region, South Australia. Yangarras combination of ancient geology, high altitude and Mediterranean climate provide the ideal growing conditions for the best grape varieties of the southern Rhne.
