Ramping things up a gear or 3 here: 73% whole bunch into the wild ferment. 14 days on skins before 8 months into French oak, 28% of it new. Friendly to vegans, the wine is unfined and unfiltered.
Yelland & Papps, Second Take, Shiraz, Barossa Valley, 2017
Plum juice, bleeding mulberries and milk chocolate buttons give cause to swoon before pink peppercorn, licorice and incense ash underline the spice elements. Richly, sumptuously textured with fruit-sourced tannin meshing with that being oak derived, all the while still humming with energy. The flavours run through those aforementioned, but amplified with a suggestion of blood orange and smocked ham hock meatiness (sorry vegans). Part of the new wave redefining the Barossa.
Wine sample courtesy of Yelland & Papps