Yangarra’s Ovitelli Grenache is so named as a portmanteau of ‘ovi’ (egg) and ‘vitelli’ (life). Fittingly, it is fermented naturally and rests on skins in large ceramic eggs for close to 200 days. It is generously fragrant, made from the fruit of bush vines planted in 1946. Precise, energetic and perfumed.
From Block 20 planted '46, hand-picked, mechanically berry-sorted, crushed, fermented in 675l ceramic eggs, remaining on skins for 158 days post-ferment, no oak used, the wine pressed and matured in eggs for another 6 months. Brilliant colour. Perfumed. The late Len Evans' description for bouquet such as this was ‘old lady's handbag.' Arrestingly fresh and vibrant.
96 points, Wine Companion (February 2020)
Magnificent grenache feeling achingly pure, all skinsy, excellent tannin chew, exceptional length, memory imprinted on the taste buds, just-ripe red berries, spice, green herbs, ferrous minerality, a bit lip of fresh blood and something sweet earthy-salty. Superb scents and flavours conspire here, it feels fresh but deeply-flavoured at once. Shimmering transparency and mouth-watering acidity in tow. Here’s a high water mark.
96 points, The Wine Front (April 2020)
This old, bush-vine parcel of biodynamically farmed grenache is fermented in ceramic eggs and is delivered as a style that trades on the prowess of this parcel, to deliver a wine that is strikingly pure and ethereal. The aromas of pomegranate, wild raspberries, light dried plum and wet terra cotta are framed in light floral and herbal tones. The palate has an extremely succulent wrap of tannin, writhing in a vortex-like roll into the finish. Draws deep and long with pure, red-plum, cherry and raspberry flavors. Driving tannins. Grenache done right.
98 points, JamesSuckling.com (May 2020)
Produced in ceramic eggs (hence the name), the 2018 Ovitelli Grenache comes from a vineyard block just adjacent to the High Sands block. Scents of Provençal herbs join strawberries and raspberries on the nose, while the medium-bodied palate is fine and silky, with a long, long finish. This remarkable effort spent a whopping 158 days on the skins post-fermentation, resulting in an exceedingly elegant tannin structure.
93 points, Wine Advocate (August 2020)
Deep red colour with a good tint of purple and a savoury, faintly earthy bouquet that de-emphasises primary fruit. The palate is full-bodied and round, finishing with firm drying tannins. Good strength of backbone and structure to age. It has more to give if cellared. There's little doubt the ceramic tanks have given it a matured character in lieu of barrels, and they seem to have also imparted an earthy savouriness as well. (Fermented and matured in ceramic eggs; no oak. 100% destemmed fruit. 158 days on skins)
91 points, The Real Review (April 2020)