Not the Ovitelli Blanc I have come to know, these Yangarra Estate new releases that I've sampled haven't reached the giddy heights of those that have come prior.
There is a lot of detail applied to produce this wine. As per the information supplied:
57% Grenache Blanc, 24% Roussanne, 8% Grenache Gris, 6% Bourboulenc, 5% Clairette. All varieties are hand-picked. Roussanne picked on the 27th March and the Grenache Blanc, Grenache Gris. Bourboulenc and Clairette on the 3rd of April. Portions of the Grenache Blanc and Roussanne destemmed and crushed to ceramic egg for macerated on skins for an extended period, on average 120 days. The remaining batches were whole bunch basket pressed, and only the very lightest pressings are kept separate to be considered for the final blend. These are un-fined, unsettled and fermented exclusively in ceramic eggs. No sulphur is added until the completion of fermentation or the extended skin contact portions are removed from skins. Matured in ceramic egg after blending for a further 4 months. 59% of the final blend was skin contacted. Bottled December 2022. Certified Organic/Biodynamic.
Lemon balm, lemon juice, beeswax, canned pear juice and a veil of nuttiness are all in the frame. Although there is interest, the delivery is thin and limp compared to the curious and layered releases of years gone by. Over a couple of days I was hoping it would turn the corner, but not so. Given its soaring efforts prior, I sit here scratching my head.
Drink to five years.
88/100
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