Blend of 5 grapes: 62% Grenache blanc, 17% Roussanne, 10% Clairette, 8% Picpoul, 3% Bourboulenc
Geology: Sandy Loam over clay, Sandy loam mottled with ironstone fragments over clay.
Altitude: 150M above sea level
Floral, apple, grapefruit, aromas. Really attractive taste of ripe apple and stone fruit, with intensity of flavour. Good balance of fresh acidity, fruit and long clean finish.
A lovely spring-summer wine that combines crisp freshness with layers of nuanced flavours.
Winemaking: “Pressed and fermented all the Grenache Blanc and Roussanne separately. The Picpoul, Clairette and Bourboulenc were picked together, as the ripeness was very similar and their volumes small. The unclarified juice was fermented in 675 litres ceramic eggs and older French oak barriques, with no acid or sulphur additions. These varieties are supposedly very susceptible to oxidation, but we find we get better results not adding sulphur until the completion of primary sugar fermentation. The resulting wine was then matured in those same vessels on the lees and stirred monthly for 4 months. Bottled July 2020.”
Listen to the 'Wine On The Frontline Interview with Yangarra Winemaker, Peter Fraser:
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