This expression of Yangarra Estate Roussanne is a superb example of why patience matters. Serve it at the right temperature, let it reveal itself and the beauty and bliss will present themselves.
Sourced from the oldest Roussanne planting across Yangarra's certified organic and biodynamic vineyards, it is handpicked, destemmed and crushed before fermentation in ceramic eggs. 66% of the final blend spent four months on skins, while the remaining portion was whole-bunch pressed, before the final wine spent seven months maturing in ceramic eggs.
Yellow-fleshed stonefruit sits at the core, initially wrapped in a little tension that gradually unwinds with time. I looked at this over several days and watched it unfurl beautifully, revealing greater detail and composure with every revisit. Nougat and cashews bring richness, while nutty and biscuity nuances add another layer of complexity.
Fine white pepper and cinnamon spices ripple gently through the palate. The texture is sublime, silky and beautifully shaped, carrying it with effortless ease. This is a Roussanne of detail, composure and allure and one that deserves time in the glass to reveal everything it has to offer. Bravo!
96/100
Region: McLaren Vale
