Yangarra Ovitelli Grenache 2018 (1.5L)

From Block 20 planted ’46, hand-picked, mechanically berry-sorted, crushed, fermented in 675l ceramic eggs, remaining on skins for 158 days post-ferment, no oak used, the wine pressed and matured in eggs for another 6 months. Brilliant colour. Perfumed. The late Len Evans’ description for bouquet such as this was ‘old lady’s handbag.’ Arrestingly fresh and vibrant. 96 points – James Halliday, Halliday Wine Companion 2021

Biodynamic farming, ceramic eggs, natural fermentation, fruit all de-stemmed, Pete Fraser concentrating, a zephyr of autumn, a banjo string is plucked, someone runs a wet finger over the rim of a wine glass, a theremin wails.

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