Yelland and Papps have produced arguably some of the most informative labels with their “Second Take” series. Definitely things to consider. This vintage sees 64% Whole Bunch (all the berries and stalks) and wild fermentation. 20 days maceration on skins and 7 and half months in French oak, of which only 9% was new.
Yelland & Papps, Second Take, Grenache, Barossa Valley, 2017
Aromas of smoke, apple skin, heady cinnamon spice, cooling bluestone, tutti frutti/bubblegum, ash and milk chocolate. The palate is fresh, with an urgency to provide peppery red fruits and a toothsome texture of almost fine tannins, underpinned by that bluestone earth minerality. For mine, this doesn’t quite reach the depths of the Mataro, but still steps confidently.
Wine sample courtesy of Yelland & Papps