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Yangarra Ovitelli Grenache Museum Release 2016


70yo vines, hand-picked, 100% destemmed, 50% crushed, fermented in two 675l ceramic eggs, remaining on skins post fermentation for 140 days, no oak maturation. Peter Fraser says he can’t explain why eggs perform as they do, and (of course) nor can I. But I am sure you could not bypass oak in favour of stainless steel tanks. The eggs give the wine texture akin to tight-grain oak, and no reduced characters whatsoever. 96 Points – James Halliday, Halliday Wine Companion


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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SKU: YAN007-16 Categories: , , ,

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