Thursday, 13 September 2018

Yangarra Estate Blanc 2018

I remember tasting components of this wine in barrel with Peter Fraser a few months ago. It's great to now see all elements coming together as they dance across the mouth.
Fraser doesn't make bad wine - this is a beauty.

In essence, it's a 'heat resilient' blend with white varieties sourced in Chateauneuf-du-Pape and grown on newly planted cuttings on Yangarra's single vineyard Estate in McLaren Vale. I spent some time in the vineyard and winery talking to Fraser at the time - much work has been spent rethinking how the vineyard is being managed and maintained to ensure fruit quality.

Made in a 'back to basics' style in mind, the fruit was hand-picked and whole bunch pressed. When I say fruit I mean Grenache Blanc, Clairette, Roussanne, Picpoul and Bourboulenc (35/30/20/10/5). All varieties were fermented together in 675L ceramic eggs, except the Roussanne as it was picked twelve days earlier.  No sulphur or additions.

Deliciously moreish, I'm thinking long tables and the lunch bell ringing. This oozes food appeal. It's textural with layers of interest and great width through the mouth. A toasted nuttiness is carried on the back of the fruit, lingering long. Savoury characters are the hero of the day, but the energy the wine exudes makes it irresistible. Yellow flowers, a sly showing of musk, super delicate honey tones before elegant stonefruits and pear lay patiently in the background before rearing their head. Super soft spices kick in on a finger licking finish - a class act.

Drink now to three years.

93/100

Region: McLaren Vale
RRP: $25
Source: Sample

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