- Published: 23 April 2021 23 April 2021
Geology: North Maslin Sands Formation (54 Million years old) with Sandy Loam over clay soils.
Altitude: 190m above sea level
Darker opaque purple in youth
Violets big nose, blueberry, mulberry
Dark full-bodied rich and vibrant. Dark mulberry fruit, chocolate, great tannic structure. Super long.
A fabulous wine with beguiling aromas that go on and on. I could hardly put the glass down!
Winemaking: “De-stemmed and mechanically sorted with a large percentage of whole berries retained and tipped into open-top fermenters. After a few days of gentle cold-soaking, we allowed the must to warm, and wild fermentation to occur. The wine was carefully basket pressed after approximately 2 weeks on skins. No additives were used throughout the entire production. Bottled in May 2019, after completing malolactic fermentation. No fining occurred, just filtration. Certified Organic/Biodynamic.”
Listen to the 'Wine On The Frontline Interview with Yangarra Winemaker, Peter Fraser:
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I had warned my significant other that I would be having an inverse departure party, a release of the sanity valve if you like!
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Tanisha Townsend decided to move to Paris 4 years ago after regularly passing through the city en route to the world’s most famous vineyards. In fact, it was about 2 years ago at the Printemps de Champagne Bouzy Rouge tasting in Reims that I saw (who we shall now refer to as) GirlMeetsGlass chirpily speaking to her web followers on Snapchat.
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Driving into the Entre-Deux-Mers region from the north, the vineyards roll out like a bright green deep-pile carpet across the undulating land. It’s hard not to be excited about tasting wines with so much heritage, as we head to Chateau-Sainte-Marie to meet with 5th generation owner, Stéphane Dupuch.