The super informative label tells you that this was picked on 29th of March 2016, underwent wild ferment, comprised of 61% whole bunches. It spent 17 days on skins before being put into barrel for 8 and a half months on 14th of April 2016. Those barrels were 100% French and 26% new. Unfiltered and unfined it was placed into bottle on the 10th of January 2017. But enough of that, you can read that for yourself when you buy it. It’s what in the bottle that counts after all.
Yelland & Papps, Second Take, Grenache, Barossa Valley, 2016
Rosehip and Hibiscus tea, freshly baked (not stewed) raspberry tart, beautiful light spice and wild strawberry. Vibrant, juicy and judicious. It tastes alive and groovy with cooling freshness and warming goodness. A fine mesh of stalk and oak tannin weaves it all together wonderfully. Very difficult to stop at one glass.
Wine sample courtesy of Yelland & Papps