A new addition to the formidable Yangarra portfolio, this is a single vineyard Grenache hailing from the Hickinbotham vineyard in Clarendon.
Hand-picked fruit is destemmed and fermented in 1800L egg-shaped amphorae, remaining on skins for 90 days. It then remains in the amphorae for a further 8 months. The resulting Grenache adds another exceptional expression to Yangarra’s stable. It holds great fruit purity and intensity, concentration, and a refreshing line of acidity.
Naturally fermented in 1800L stone amphora with little agitation aside from wetting the cap. 90 days on skins. An additional 8 months in amphora. This cuvée is akin to the finest pinot; svelte, detailed and uplifting. Aromas of sour cherry, raspberry, rosewater, mace and orange zest. The superior wine of 2019 here, or at least what I've tasted to date. Stunning. The tannins, growing with air and the next sip. The finish, jitterbug energetic, chiselled and chamois of texture. Long and succulent. Another addition to the Australian stable of finessed world-class grenache.
96 points, Wine Companion (December 2020)
Spice, fresh raspberry, sage and dried mint and flowers. Crisp with a fresh crunch of pomegranate, slightly peppery, cool and perfumed, stony almost concrete dust tannin, flesh and succulence, with high cheekbones and fine tailoring. Love the cranberry dryness and fine grip of dusty tannin on a long raspberry sorbet finish. Beautiful expression of Grenache.
95 points, The Wine Front (May 2021)
Pale garnet colour. Sappy, sultry, slate-like tannin hewn red of just shy of medium weight. Very fragrant, rose water, maraschino cherry, pot pourri. Beautiful perfume. Flavours are in the cherry-cranberry zone, those tannins though… and general sense of vitality and freshness. Excellent wine here. Structure, complexity, excellence.
94 points, The Wine Front (May 2021)