2019 Yangarra Blanc
|Region||McLaren Vale, SA|
Peter Fraser, winemaker, and Michael Lane, viticulturer, head the Yangarra brand, owned by the Jackson Family Wines since 2000. In the decade since, the vineyard has been revived and extended, the water-courses rejuvenated and planted to native vegetation. Certified biodynamic, the Yangarra philosophy centres around producing single-vineyard estate wines from healthy and alive soils. This involves the use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption. There is no use of synthetic herbicides or fungicides. The vineyards are spread amongst an extra 70 hectares of creeks, native vegetation and nature corridors. Specialising in Rhone varietals, bush-vine Grenache is the keystone variety along with Shiraz, Mataro, Cinsault, and Carignan red varieties; Roussanne and Viognier are the major whites.
In an Australian first; the Blanc is a heat resilient blend of white varieties sourced in Châteauneuf-du-Pape and grown on newly planted cuttings here on our single-vineyard Estate in McLaren Vale.
|Wine||A blend of Grenache Blanc (74%), Roussanne (12%), Clairette (6%), Picpoul (5%) and Bourboulenc (3%). Hand-picked and whole bunched pressed in a basket press. We pressed and fermented all the Grenache Blanc, Picpoul and Bourboulenc together, as the ripeness was very similar. The Roussanne and Clairette were pressed and fermented separately. The unclarified juice was fermented in 675 litres ceramic eggs, with no acid or sulphur additions. The resulting wine was then matured in ceramic eggs and the lees stirred monthly for that time. These varieties are supposedly very susceptible to oxidation, but we find we get better results not adding sulphur until after the primary sugar fermentation. Bottled in July 2019. No fining.|
|Tasting Note||Savoury - Fresh - Crunchy|