Wednesday, 30 May 2018
Yangarra Estate Ovitelli Grenache 2016
Grenache from an egg, a ceramic one at that. I've seen Peter Fraser's egg collection in the winery - quite a sight. This is a great expression of the variety.
The fruit was hand-picked and mechanically sorted. 100% of the fruit was then destemmed, crushed and tipped into 675L ceramic eggs. The fermentation occurred in the eggs and the wine remained on skins for 191 days post-fermentation. Exclusively matured in ceramic eggs. No pressings were used. Not fined. Certified organic/biodynamic.
A lip-smacking wine. Perfectly manicured edges, generous feels are the hallmark of this beaut drink. In some ways it's purity doesn't it make it feel like Grenache, that's until a soft caress of varietal spice crawls up and cautiously builds momentum through the mouth. Textural feels from time on skins is evident and adds personality. The finish comes across a bit slippery, almost forgetting itself on the way out. But there's enough hang time from the generous fruit to push that concern to the side. Another glass or two certainly isn't out of the question.
Drink now to ten years.
Region: McLaren Vale
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