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Yangarra are a veritable runaway freight-train of success from McLaren Vale.
Vintage after vintage they’ve been setting their benchmark with their standard estate offering, but it’s with small batches like the 2014 ceramic egg Roussanne that they really take things up a notch.
Welcome to the ‘Roux Beaute’.
Made in two 675l ceramic eggs , one of which was fermented on its skins for 120 days, this just oozes texture. It’s luscious, powerful and complex whilst still maintaining phenomenal balance and freshness.
Gary Walsh gave this vintage 94 points and cried, “Yum. Feels a little bolder than last year, but tastes just as good.”
If you’re a lover of Yangarra, Roussanne or just fascinating whites then this is a must try, and with only 94 cases in existence you’d want to jump in quick!
What It Tastes Like
“Very concentrated and full bodied style, savoury aromas with a backbone of lime and spices. The velvet tannins and mouth-coating texture are a real feature of this wine, as are the intriguing and complex varietal characters .” - Peter Fraser
94 points “Two ceramic eggs, with one left on skins for 100 and something days. Final blend is 60% of the extended skin contact egg. I’d love to have tasted a 100% version, though that’s just me.
Honey and almonds, something like chicken stock, subtle apricot perfume. Juicy and almost peachy, with citrus and almonds, suede-like tannin, spot on acidity and a savoury, yet honey nut cornflake infused finish. Yum. Feels a little bolder than last year, but tastes just as good.”
- Gary Walsh (The Wine Front)
2014 ROUX BEAUTÉ
The Roux Beaute began as a winemaking trial, with the intention of growing and making an extraordinary Roussanne. The grapes fermented and matured on their skins in big 675L ceramic eggs. The resulting wine is luxuriously textured, and showcases the varietal flavours of Roussanne and the distinctive characters of the site. It will age wonderfully given time in the cellar. The name captures our intention to beautifully express the Roussanne varietal and its site. Roux, the french word for ‘russet’, is the likely origin of the name Roussanne, and refers to the reddish tinge that forms on the yellow-green grapes when ripe. Beaute is the french word for beauty, and can also mean ‘with a flourish, or brilliantly’.
TASTING NOTE “Very concentrated and full bodied style, savoury aromas with a backbone of lime and spices. The velvet tannins and mouth-coating texture are a real feature of this wine, as are the intriguing and complex varietal characters .” - Peter Fraser, Winemaker.
WINE COMPOSITION: 100% ROUSSANNE
REGION: Estate-grown in Kangarilla, McLaren Vale
WINEMAKING: Wild yeast, fermented and aged in ceramic eggs, with 60% of the blend fermenting on skins for 120 days before pressing. Certified Biodynamic.
VINEYARD AND WINEMAKING
VINEYARD INFORMATION In 2003 we grafted Roussanne over Cabernet Sauvignon roots and began the journey with this obscure variety (which is equally as rare in its original home of the southern Rhône), known for its savoury flavours, textural palate and rewards in the cellar. Our Roussanne is planted in soils of weathered sands mixed with ironstone gravels. We find it very important to shoot and bunch thin in February just before the berries begin accumulating sugar, and follow up with some leaf plucking, as the extra sunlight allows for the tannins to be tamed and ripeness to occur at lower sugar levels resulting in a more balanced and restrained style.
REGION: Kangarilla, McLaren Vale
VINE AGE: 13 years
ELEVATION: 150m above sea level
SOIL TYPE: Weathered sands mixed with ironstone gravels
VITICULTURALIST: Michael Lane
WINEMAKING INFORMATION Hand-picked. Destemmed and mechanically sorted. We have used two 675 litre ceramic eggs for fermenting and maturing this wine. Egg 1 - foot trod and filled into a 675L ceramic egg. Indigenous yeast, Fermented on skins, and remains on skins for 120 days before pressing. Egg 2 - Whole berry pressed using a basket press into another Ceramic Egg, indigenous yeast, fermented off skins. The final blend was 60% extended skin batch and 40% without skins batch. Bottled in September 2014. This wine is slightly more full bodied than the 2013, a result of the hotter January which we feel contributed to more “russet” colouring of the skins. Certified Biodynamic.
AGING: Ceramic eggs, 6 months.
TA: 5.6 g/L
PRODUCTION: 94 cases
WINEMAKER: Peter Fraser & Shelley Torresan
Closure: Screw Cap
Bottle Size: 750ml
About the Producer
Yangarra Estate is one of a small group of powerhouse wineries to raise its head from the sandy soils of Blewitt Springs in McLaren Vale. Their wines are made entirely from an amazing old bush vine single vineyard, with the 2016 Halliday Winemaker of the Year, Peter Fraser, pulling the reins as winemaker. They are a certified biodynamic wine producer, and have even been named International Winery of the Year, twice!
They specialise in varieties found in the Rhone Valley. For reds, Grenache is their flag bearer, with Shiraz and Mourvedre not far behind. The same applies to whites, the Roussanne expressions from Fraser’s experimentation with ceramic eggs are some of the most interesting in the country. His takes on Viognier are as good as any in the land. In time, each of the 13 Rhone varieties will be grown on the Yangarra block. A premium benchmark for the Blewitt Springs sub-region.
The South Australian region of McLaren Vale is famous for its powerful red wines. Shiraz and Grenache have thrived for years in the Vale’s sandy soils. Nowadays, the region’s varietal diversity has majorly increased, the coastal location and warm climate proving perfect for a new wave of varieties from Italy, Spain and Portugal. The success of varieties such as Nero d’Avola, Tempranillo, Touriga Nacional, and Fiano has transformed McLaren Vale into one of the country’s most vibrant wine scenes. It’s where tradition meets innovation and it is producing some of the Australia’s finest wines.
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