The Second Take range nudge the boundaries of Barossa preconceptions. This edition: Crushed into 100% Old French Oak. Wild ferment for 10 months maturation with bâtonnage (lees stirring). Bottled unfiltered. Vegan friendly. And like a yeasty Cooper’s beer, you’re best advised to mix before drinking.
Yelland & Papps, Second Take, Roussanne, Barossa Valley, 2018
The turbidity is quite striking, yet the colour maintains a vibrancy. Ginger bread and toffee apple/farm house cider nose with pineapple core/pineapple lump chocolates, pot pourri and some smoky flinty reductive aromas. Spicy and mid-weight palate, like a fresh brewed ginger beer. An enjoyable contrast between natural acidity driving juicy refreshment and textural, lees driven phenolic grip. Finishes with varietal waxiness and lighter shades of dark yeasty elements. Enticing.
Wine sample courtesy of Yelland & Papps