| Entry Information |
| Yangarra Estate Vineyard |
| 2017 |
| 13 |
| 13#3 |
| Yangarra Estate Vinyard |
| Roux Beauté Roussanne |
| 2015 |
| Single Vineyard |
| Yes |
| Website, cellar door |
|
| Judging Results |
| Silver |
| Chief of Judges Wine to Watch |
| Pale, slightly cloudy. fairly restrained and taut. Good line of tannin |
| floral fruit lift, nice bright acid line drive the length, little direction and simple |
| Wow! What a wine. Mid-straw and bright; white florals, heady with creamed honey and a hint of nougat; superb phenolics add to the shape and feel of this wine. Outstanding example of a skin-contact white and it is delicious and refined. Bravo. |
| bright gold / subdued nose, custard apple, white flower, pear / rich texture, sl oily and rich. delicate cream, lemon curd and custard apple. very sl phenolic edge on bp |
|
| Varietal: Roussanne, GI: McLaren Vale, 100% |
| Unknown, Roostock: Unknown, 100% |
| Sand,Gravel |
| 150 Metres above sea level |
| 2005 |
| None |
| Biodynamic Certificate: 11587 |
| 14 / Oct / 2015 |
|
| Wine Making Information |
| 14 / Oct / 2015 |
| Screw |
| 106 |
| False |
| Two 675L ceramic eggs were used.
Egg 1 - The hand-picked fruit was 100% destemmed and mechanically berry-sorted, and crushed (no whole berries). These have been tipped in the egg by bucket for fermentation, and remained on skins for 160 days. The wine has been decanted from the sunken skins, and no pressings used.
Egg 2 - Whole bunches have been pressed using a basket press, fermented off skins.
The final blend was 60% extended skin contact batch with 40% without skins batch, and matured in the eggs until late September. No fining. |
