Yangarra Estate Roux Beaute Roussanne 2022

Product Information: An extraordinary Roussanne from a unique section of the vineyard on weathered sand and ironstone soil. This Roussanne spent months mellowing on grape skins in large ceramic eggs ensure a wine of luxurious texture and distinctive flavour. The 2022 growing season followed very similar conditions to 2021, though slightly cooler. There were favourable winter rains and a mild flowering and fruit set period. The cool ripening period took place between late January through to harvest in March. Yields were well balanced, and we were pleased with the fruit ripeness, intensity, freshness, and natural acidity. The Roussanne’s journey begins with hand-picked fruits from Yangarra’s oldest Roussanne planting. A small parcel of Roussanne was included in the blend that was picked a week earlier for freshness. A portion is destemmed, crushed, and filled to 675L ceramic eggs. 52% of the final blend was fermented on skins and remained on skins for 120 days before pressing. Only the free draining fraction retained. The other portion is whole bunch basket pressed into ceramic eggs and fermented without skins. The blend is exclusively matured in ceramic eggs for a further 4 months. Maker: Yangarra’s philosophy is to authentically capturing a sense of place from their single vineyard estate. The property is 170 total hectares, with close to 90 hectares to vine. The remaining 80 hectares are preserved for native vegetation and wildlife and is intended to enhance the symbiotic relationship between the vines and their natural environment. Yangarra’s benefits from its rare meso-climate which includes a moderate altitude, abundant sunshine and cool evening breezes make it perfect for growing varieties that thrive in the moderate maritime Mediterranean environments. Here they have a strong affinity to grape varieties of the southern Rhone, old bush vine Grenache is the cornerstone variety. Yangarra Estate is planted with a number of diverse varieties, including traditional grapes like Shiraz and Roussanne to more obscure varieties such as Bourboulenc, Picpoul Noir, Clairette Blanc and Counoise. With a tendency towards experimentation, Yangarra was the first in Australia to commercially plant Grenache Blanc. Through their biodynamic regenerative farming practices and sensitive winemaking philosophies their respect of this special piece of country is evident in the wines we make from its grapes – every Yangarra Estate wine is a confident reflection of this land. Vineyard: Yangarra started their organic and biodynamic journey in 2008, Yangarra Estate has been certified biodynamic and organic with ‘Australian Certified Organic’ since 2012. To achieve this they began with removing all synthetic herbicides, pesticides and fertilisers on our estate vineyard, these changes promoted a natural succession in soil and vine health. By applying biodynamic preparations in the vineyard, Yangarra have cultivated a beneficial soil microbial biomass. This is supported by their natural composting processes, which includes mulching grasses under vine back into the soil, building organic matter. By applying biodynamic principals they’ve promoted a diverse soil microbiology in which the vines grow. Finally grazing sheep through winter helps to control grasses throughout the vineyard, naturally fertilising soils and reducing compaction from tractors. Nose – Spiced Pear, Dried Lime, Green Almond Spiced pear, dried lime, green almond, grippy heirloom apple, dried mint … flavour descriptors are inevitably clumsy, such is the individuality of expression. Palate – Grippy Heirloom Apple, Dried Mint An intensity of flavour that is inextricably locked with a commanding drive of skin tannins and subtle but purposeful acidity. Finish – Oyster Shells, Creamy Texture, Briny Salty, oyster shells, stones, creamily textured. Remainder whole-bunch pressed, a further four months in egg after blending. The power of this release is somewhat of a statement, as is the synchronised harmony of fruit and structure. Power is not to be mistaken for heft, but rather a certain density of matter, an intensity of flavour that is inextricably locked with a commanding drive of skin tannins and subtle but purposeful acidity. Spiced pear, dried lime, green almond, grippy heirloom apple, dried mint … flavour descriptors are inevitably clumsy, such is the individuality of expression. It’s even better on day two, promising a very bright future. It’s world-class stuff. – Marcus Ellis, Halliday Wine Companion, 97 Points. I’ve seen this wine twice – once in a ‘blind’ line-up, the other time at my desk, at home, comfortable and relaxed. I’ve loved it both times. When I tasted it blind I wrote these words only: “Salty, oyster shells, stones, texture,