One word best describes the way Yelland & Papps handle their Roussanne and that is detail. The layered complexity is absolutely glorious. Go here.
Sourced from Greenock on the western side of the Barossa, these vines were planted in 2001 and sit 300 metres above. Handpicked, 12-48 hour cold soak on skins, destemmed, wild yeast fermented then sent to seasoned oak for 10 months. Partial natural malolactic fermentation took place. The basket press and free run samples were kept separate until blending. Minimal sulphur was used and it was bottled unfined and unfiltered.
A nutty complexity makes the first impression with delicate hazelnuts and cashews making their presence known. Add scents of honey puffs, marigold flowers, herbal tea and lemon balm as curiosity spills from the glass enticing you to return for more. A wine with a delightful and engaging textural presence, it has a creamy presence with a Mediterranean tonic textural touch. Lemon zest and preserved lemons wash through with ease before an intriguing and incredible sustained length drags you along even further. An absolute delight to drink and those who seek texture and interest will find a happy home here.
Drink to five years+
95/100
Region: Barossa
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