As with all Yangarra Estate wines, there is an incredible precision that goes into the making.
50% is destemmed, crushed and filled to 675L ceramic eggs and fermented on skins for 96 days. The other 50% juice is pressed and fermented without skins in ceramic eggs with the final blend being 45% extended skin batch and 55% without skins.
The wine delivers biscuity nuances, ginger, almonds, green tea and raw nuts. Licks of lemon and honeyed tones slide in later. A textural delight, it firms up in the mouth but then slowly loosens the noose. Superbly balanced, it just sings bringing all elements together in absolute harmony.
Drink to five years+
95/100
Region: McLaren Vale
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