Yangarra Estate Vineyard Shiraz, McLaren Vale
The Yangarra Shiraz style is not typical of McLaren Vale, being more akin to the cool-climate Australian or Rhône Valley French styles. The Yangarra single vineyard estate, planted in the late 1990s in the Kangarilla sub-region, has 12 individual Shiraz blocks at 150-180m, each one defined by different aspects and subtle variations of the sand and ironstone soils that overlie the ancient North Maslin Sands geological formation.
Typically, the Estate Vineyard Shiraz is fermented with 10% whole bunches and up to 50% whole berries. The fruit is mechanically sorted and cold-soaked until it ferments ‘wild’ (or spontaneously) in open-topped vessels, utilising the yeasts that came in on the grapes from the vineyard. Fermentation includes a careful regime of plunging and rack and return. The resulting wine is kept on lees in French oak (25% new; 75% older) for 12 months and is filtered, but not fined, before bottling.
This is an utterly mesmerising and compelling shiraz. Divine, concentrated dark fruit with very gentle spice. Classically-structured and not overdone in any way. Lively acidity and plentiful integrated tannin. An absolute steal at this price. Fabulous.
95 points, The Real Review (May 2019)
From six estate blocks, 75% destemmed, every berry optically scrutinised by a very expensive piece of equipment that happily deals with any disease or other damage (say botrytis). Wild yeast-open fermented, plunged, 14 months in French oak (20% new). The pure singularity of this certified biodynamic wine has a different face to its King's Wood sibling. It relentlessly captures the senses with its dark spiced fruits, the aftertaste slowly diminishing.
97 points, Wine Companion (February 2019)