Yelland and Papps produce a fresh take on the traditional Barossa. Winemaking notes from the team states “A portion of the fruit is placed in an open fermenter with 50% whole bunch on the bottom and 50% whole berry on top. A portion is placed into puncheons as complete whole bunches and left for carbonic maceration, and the remaining portion is left in a picking bin for some old fashion foot stomping.” So we have a small nod to the “Beaujolais” way of winemaking here in the Barossa.
Yelland & Papps, Second Take, Grenache, Barossa Valley, 2019
Some reductive meaty elements (with deep Parma prosciutto focus), bright turning strawberries, fat cherry, stalky spice, medicinal menthol and a smoothness of doughnut icing. Finely structured with a highly strung tension (feeling a little shrill at the moment). The tannins offer a good amount of chew from the stalks. The wine is flavoursome, yet the fruit doesn’t quite fit into its frame just yet.
Rating: 17.75/20 (91/100)
Wine sample courtesy of Yelland & Papps