Home / New Wines / Yangarra Estate, Old Vine Grenache, McLaren Vale 2017
Yangarra Estate, Old Vine Grenache, McLaren Vale 2017
The nose is a rush of cloves, lavender, dark cherries and raspberries. The palate is rich and mouth-coating with grainy tannins that will soften in the decanter if you can't wait a year or two to open. As it evolves, the trademark dusty rose, dry cocoa, eucalyptus and leathery earthiness develops giving way to a remarkably complex and intriguing Grenache of great substance and prowess.
The grenache grapes are grown on gnarly vines planted in 1946 in a deep sandy dune on a single vineyard estate in the cooler, elevated northeast of McLaren Vale. Peter Fraser aims for complexity and elegance, therefore the vines are not irrigated, the bunches are sorted in the winery with only the perfect berries being selected. Open fermentation takes place using wild yeasts and then basket pressed.
The Med meets McClaren Vale at Yangarra where single-estate Mediterranean varieties planted as far back as 1946 are grown in a traditional bush-vine style. The Blewitt Springs sub region of McLaren Vale, South Australia, is home to Yangarra Estate - 250 acres of vines in 35 individual blocks spread amongst 420 acres of creeks, native vegetation and nature corridors. It's here in their state-of-the-art winery that 'Australian Winemaker of the Year 2016', Pete Fraser, crafts his elegant wines full of concentration, complexity and texture.
Yangarra is an aboriginal word meaning ‘from the earth’ and Yangarra Estate is devoted to producing wines from the best grape varieties of the southern Rhone, and its combination of rare geologies, moderate altitude, abundant sunshine and cool evening breezes make it perfect for growing varieties that thrive in these moderate maritime environments. Customers and critics alike love these wines.
"A very succinct and smoothly delivered style that has a wealth of blueberries and raspberries and a crisp, forthright frame of tannin that speaks to the old vines and the superior site at work here." James Suckling