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A Grenache of remarkable purity and energy here from the team at Yangarra. As winemaker Peter Fraser notes, "The Ovitelli is our most elegant Grenache from the sands at Yangarra, with great emphasis on perfume, tension and precision." To create the Ovitelli Grenache a selection of the best fruit from the old Grenache vines that populate the Yangarra vineyard is carefully berry sorted then sent to ceramic egg to ferment naturally and is left to rest on skins for 140 days before being pressed. This is an ethereal Grenache, a nervy and tightly coiled rendition of the variety, which speaks eloquently of its home. Gary Walsh awarded the 2015 vintage 95 points, noting, "What a beautiful wine... Hats off to the team at Yangarra." Only 94 dozen made.
What it Tastes Like
"Flowers, sugar coated almonds, cherry and raspberry, aromatic herbs, Medium bodied, red fruits and spice, beautiful mineral and brick dust tannin, perfume and almost cranberry juice acidity, freshness and great length, etched with tannin and scented with flowers and almond. What a beautiful wine. It’s an Italianate expression, as well as essence of old vine Grenache. Hats off to the team at Yangarra." - Gary Walsh (The Wine Front)
96 points "A name change: goodbye Small Pot Ceramic Egg, hello Ovitelli, sounds classier. Still made in (two) ceramic egg vessels, destemmed fruit, 50% crushed and on skins for 140 days. The heady aromatics greet and promise more good things to come. superfine acidity, the pure line of fruit tannin, the energy and joy in this wine, quite profound." - James Halliday (Australian Wine Companion) 95 points. "Flowers, sugar coated almonds, cherry and raspberry, aromatic herbs, Medium bodied, red fruits and spice, beautiful mineral and brick dust tannin, perfume and almost cranberry juice acidity, freshness and great length, etched with tannin and scented with flowers and almond. What a beautiful wine. It’s an Italianate expression, as well as essence of old vine Grenache. Hats off to the team at Yangarra." - Gary Walsh (The Wine Front)
VINEYARD INFORMATION Sourced solely from Block 30, which was planted in 1946 and is north-easterly adjacent to the High Sands block. The old bush vines are not irrigated and are pruned to an average of 20 buds per vine and shoot thinned to the same number in Spring to ensure there is balance to the canopy with each bunch being evenly spread. The vineyard is certified Biodynamic (certification # 11587) with Australian Certified Organic. We have quite a practical approach, with our philosophy focused around healthy and alive soil, which involves no use of synthetic herbicides or fungicides, use of compost and biodynamic preparations, use of sheep in winter to graze under vine, and minimal mechanical soil disruption. REGION: Kangarilla, McLaren Vale VINE AGE: 69 years ELEVATION: 200m above sea level SOIL TYPE: Deep sands VITICULTURALIST: Michael Lane WINEMAKING INFORMATION The fruit was hand-picked, then 100% was de-stemmed and mechanically berry-sorted, with only 50% crushed and tipped into two 675L ceramic eggs. The wild fermentation occurs in the eggs, and the wine remained on skins for 140 days. The pressings are not used in this wine. The wine is matured in the ceramic eggs. Not fined and bottled in January 2016. Certified Biodynamic. ALCOHOL: 14.5% TA: 7.2 g/L pH: 3.15 PRODUCTION: 1128 bottles WINEMAKER: Peter Fraser and Shelley Torresan
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2029
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.
Grenache is the great sleeping giant of Australian red wine. We are the custodians of the oldest producing Grenache vines in the world, some ancient vineyards planted as far back as the 1850’s. Modern Australian Grenache is a different beast to the wines of yesteryear, they are more youthful and vibrant, showing bright red fruit characters, silky tannins and a delicious array of spices. With the viticultural resources we have at our disposal in this country, Australia can be one of the world’s leading producers of this variety, making wines that easily rival the best of Europe.
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