Yangarra Old Vine Grenache Museum Release 2015

$45.00

“From bush vines planted in 46, 50% whole-berries, wild yeast and kept on lees in used French oak for 10 months. So fragrant it’s breathtaking. To start, a whirl of perfectly ripe raspberries and red currants, patchouli and subtle Middle Eastern spices. The palate is tightly wound, with raspberry-like acidity, more pronounced tannins in the background. They’ll meet up in time.” 95 Points – James Halliday, Halliday Wine Companion

“This is one of the most exciting wines I have tried in a long time. Wildly intense with bright maraschino cherry aromas and flavours. The palate is young, taut and tactile with cherry pip vibrancy and shimmering spice. The barely perceptible savouriness gives the wine depth and character. Highly recommended.” 95 Points – Toni Patterson, The Real Review

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There are very few producers with 100 hectares of vineyards that are capable of such a startling level of detail and finesse as Yangarra. Based in the sandy soils of McLaren Vale’s Blewitt Springs, Yangarra is certified biodynamic, teasing out the enormous possibilities of Rhone varietals.

This is not your typical McLaren Vale producer of old, they are the shape shifters – marrying authenticity and great regional expression with a verve and suavity unrivalled in the region. The enormous resources, talents of winemaker Pete Fraser, terrific sites and prodigious experimentation have created a cast of wines whose influence has gone beyond the pan-regional to global. Not only are they some of the best wines in South Australia, they are amongst the most influential.

Biodynamics has played a crucial part in all this, with grapes ripening earlier, with lower potential alcohols, higher natural acidities and pure flavours. Even in the hottest, driest vintages the wines maintain a remarkable degree of freshness and weightless power, unimaginable 20 years ago. Whole bunch use is pragmatic, but the detail lies in the ferments. Vessels range from Amphorae, oak to concrete egg. Whole berry or traditional fermentation, with variations in ferment temperatures.

Never full bodied, not even the immensely powerful Ironheart shiraz. Intense vivid aromatics. Compact, coiled and bright palates, pure mouthfeel even-flow fluidity. Yangarra’s wines have an effortlessness and poise, only possible from the greatest attention to detail – they embody the notion of an iron fist in a velvet glove. The estate bottlings of shiraz, grenache and blends are capable of long ageing as evidenced by Yangarra’s museum release program. As we progress to the single vineyards, the palates become evermore detailed and fine. The tannins, intricate and lacy are structural. How wines of such presence can be framed by such fine tannins is a mystery to me, and they need to be tasted and savoured to be believed.

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