Yangarra Roux Beaute 2022

As good a roussanne as I have tasted in Australia. There’s a lot of winemaking involvement here, but it is not intrusive. Rather it’s designed to capture the fruit and express it with a distinctive style. A combination of ceramic egg fermentation, skin contact, separate portion management, whole bunch basket pressing and then a final four months in ceramic eggs before bottling. Brilliant bright colour with a textured and plush palate offering layered complexity and richness. A dry savoury finish completes it. Points: 96/100

Wine Pilot ∙ 30th May 2024

All fermented in 675L ceramic eggs, 52% of final blend on skins for 120 days, the remainder whole-bunch pressed, a further four months in egg after blending. The power of this release is somewhat of a statement, as is the synchronised harmony of fruit and structure. Power is not to be mistaken for heft, but rather a certain density of matter, an intensity of flavour that Is inextricably locked with a commanding drive of skin tannins and subtle but purposeful acidity. Spiced pear, dried lime, green almond, grippy heirloom apple, dried mint … flavour descriptors are inevitably clumsy, such is the individuality of expression. It’s even better on day two, promising a very bright future. It’s world-class stuff. Points: 97/100

Halliday Wine Companion ∙ 5th May 2024

All fermented in 675L ceramic eggs, 52% of final blend on skins for 120 days, the remainder whole-bunch pressed, a further four months in egg after blending. The power of this release is somewhat of a statement, as is the synchronised harmony of fruit and structure. Power is not to be mistaken for heft, but rather a certain density of matter, an intensity of flavour that is inextricably locked with a commanding drive of skin tannins and subtle but purposeful acidity. Spiced pear, dried lime, green almond, grippy heirloom apple, dried mint … flavour descriptors are inevitably clumsy, such is the individuality of expression. It’s even better on day two, promising a very bright future. It’s world-class stuff. Points: 97/100

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

Mint, creamed honey, lanolin, maybe a little fresh apricot too. It is slippery, a lot of slightly greasy flavour, but cut with bright acidity and fine chalky texture, there is also some raw almond and lemon peel, and that stony grip is quite good, though the finish is a little slippery and diffuse, though that's Rhone whites for you. Always the the good times, with some of the bad times. As it stands, this is a viscous and interesting wine, that offers texture and a point of interest. Points: 92/100

The Wine Front ∙ 30th Apr 2024

Among the New World’s greatest whites. It weaves together sandy soils, a Mediterranean climate and a variety that has a salty savoriness. There’s a phenolic thread and a gentle touch of acidity. Complex texture from extended skin maceration in large ceramic eggs. Herbal tea, salted quince, lemon rind and pumice-like details. The ‘22 is the finest iteration yet. From biodynamically grown grapes. Drinkable now but best after 2028. Screw cap. Points: 97/100

JamesSuckling.com ∙ 7th Mar 2024