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Yelland and Papps is one of poster boys of the ‘New Barossa’. Owned and run by husband and wife team Michael and Susan Papps (ne Yelland) since 2005, Yelland and Papps’s philosophy is about respecting what has made the Barossa great over its long history, whilst also experimenting with a new range of grape varieties and winemaking techniques.
Their wines receive minimum intervention in the winery and are turning heads around the country with their excellent wines and innovative, convention-challenging approach.
As evidenced by their favourite ‘#GodSaveRoussanne’ twitter hashtag, Michael and Susan love this Rhone variety. So do we. This wonderful example is just so much fun to drink. It’s a bit out there and with its cloudy, ‘dirty’ nature it can be a little confronting.
So much texture and complexity. As delicious as it is different.
What It Tastes Like
“This is full cloud, in terms of turbidity, not that there’s anything wrong with that. Lemon, pie apple and ginger with a yeasty savoury edge. It’s medium bodied, spicy and texturally interesting with a pulpy, milky and lightly chalky texture. It has a gentle cider tang on the finish – kind of edgy – but I don’t mind that sort of thing when it sits comfortably inside the wine. Not for everyone, perhaps, but I like it.” - Gary Walsh
93 points. “What have we got here then? Eight months in 28% new French oak, barrel fermented, lees stirred, unfiltered, unfined. Bottle 2387/2400. I was hoping for bottle number 180.
This is full cloud, in terms of turbidity, not that there’s anything wrong with that. Lemon, pie apple and ginger with a yeasty savoury edge. It’s medium bodied, spicy and texturally interesting with a pulpy, milky and lightly chalky texture. It has a gentle cider tang on the finish – kind of edgy – but I don’t mind that sort of thing when it sits comfortably inside the wine. Not for everyone, perhaps, but I like it.”
- Gary Walsh (The Wine Front)
Roussanne…… you don’t have to put on that red light. You don’t cost much money….,gonna drink you all through the night… Roussanne. Ohhh we love our Roussanne here at Yelland & Papps and we are rightly proud of our 2015 Second Take model. The Second Take is our “funked up” version with a wild yeast ferment in barrel, plenty of leesy action and 8 months in predominately old, seasoned French oak barrels. Of course, as always the wine is bottled without fining or filtration. We love the grape and we wear the t-shirt — go put that classic Funkadelic record on the turntable and join us.
Mid straw in the glass with a hint of cloudiness to its hue, the 2015 Second Take Roussanne immediately shows vibrant fruit aromas of pithy Meyer lemon, white peach, pear and crunchy apples along with hints of soft spice, dried citrus peel, white flowers, garam marsala, marzipan, lemon curd and honeysuckle.
The fruit flows onto the palate with great energy, propelled along by a tube of sapid, saliva-inducing acidity. Fruit flavours of Meyer lemon, yellow apple, pear and stone-fruits swell on the mid-palate where they are joined by hints of grilled nuts, soft spice, jasmine, curry powder, cidery notes and clotted cream with the gentlest lick of nutty oak in the distance. Plenty of texture and verve in the mouth and a wine that tends to morph and take on different personalities as it sits in the glass, all personalities that you’d like to get to know a little better. The finish is dry, energetic and trails off nicely with flavours of citrus, stone-fruit and spice. Grab the seafood.
Both parcels of grapes were crushed, basket pressed and naturally fermented in 100% French Oak (28% new). The wine then spent 8½ months in oak for maturation with the occasional lees stirring to give the wine texture prior to bottling unfined, unfiltered and cloudy.
pH – 3.27
TA – 7.00 g/L
Alc – 12.4 %
Bottled – 3rd December 2015
2400 bottles produced
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2020
About the Producer
Yelland and Papps
Yelland and Papps is one of poster boys of the ‘New Barossa’. Owned and run by husband and wife team Michael and Susan Papps, their philosophy is about respecting what has made the Barossa great, whilst also experimenting with a new range of grape varieties and winemaking techniques.
The Barossa has a big reputation. Big in every sense of the word. Known for producing blockbusting examples of impenetrable old vine Shiraz and Grenache envied by much of the world, it is a region that should be celebrated as the region that first put Australian wine on the map. Now, with a new generation of winemakers reinventing the region, there’s more than just power in the Barossa’s bag of tricks. With a move toward picking earlier and pulling back on oak maturation, there’s a fresher, more subtle side to Barossa wine which offers plenty to the modern Australian wine lover.
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