Whole bunch pressed (that means stalks, berries and usually several insects or arachnids as well). Only 60% of the extractable juice from pressing the grapes was used to reduce any potential “broadness” or “waxiness” that can occur with Roussanne. Matured in French oak (10% new) for 6 months maturation with monthly lees stirring. Made by Peter Fraser. Certified biodynamic.
Yangarra Estate, Roussanne, McLaren Vale, 2017
Light gold colour with bright green highlights. Rich aromas of sliced stonefruits, warm dripping wax, magnolia flower, preserved lemon and sweeter subtle toffee. Carries the same depth and richness across the palate, yet with definite energy and and drive. The flavour persists long with a firm texture.
Wine sample courtesy of Yangarra Estate