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As Yelland and Papps owners Michael and Susan Papps describe this wine themselves, “It’s Barossa Shiraz, but not as you know it.”
The Y&P ‘Second Take’ range is all about innovation - both through exploring new varieties and re-inventing the classics. This is (obviously) the latter, and it’s a really exciting, edgy version of Barossa Shiraz.
It comes from 85-year-old vines and receives the usual careful hand-made treatment, with 50% whole bunches adding loads of interest and spicy, earthy complexity.
Michael reckons you could throw it in the fridge for half an hour - unusual for Shiraz - and I reckon he’s right!
It’s fresh, it’s fruit-forward, it’s funky and just good fun. Tiny volumes made, and if you want to see a different side of Barossa Shiraz then this is absolutely worth a try.
What It Tastes Like
“Sappy mezcal aromatics, grilled meat with black pepper, cherries and red fruits, sweet cinnamon laced oak. Medium bodied, vibrant and spicy, with some floral mouth-perfume, light rasp of tannin, almost a pretty expression of Barossa Shiraz here, with a crisp finish of excellent length. Complex, but easy to drink.” - Gary Walsh
95 points. “Hand-picked, 50% whole bunches, 18 days on skins, wild-fermented, matured in French oak (47% new) for 8 months. A fragrant spicy/peppery bouquet; a savoury black fruit palate with finely chiselled tannins and oak adding to the length on the palate. This is an exceptional Barossa Valley shiraz, humming with the unexpected.”
- James Halliday (Australian Wine Companion)
93 points. “50% whole bunch. Near enough to 50% new French oak. 2100 bottles produced.
Sappy mezcal aromatics, grilled meat with black pepper, cherries and red fruits, sweet cinnamon laced oak. Medium bodied, vibrant and spicy, with some floral mouth-perfume, light rasp of tannin, almost a pretty expression of Barossa Shiraz here, with a crisp finish of excellent length. Complex, but easy to drink.”
- Gary Walsh (The Wine Front)
Situated on Seppeltsfield Rd at Dorrien, this 85 year old Shiraz vineyard is tendered to by the O’Brien Family. With an altitude of approximately 250m, the vines run east-west down to the picturesque Para River, allowing this block to ripen later. Planted on sandy loam over limestone the vineyard was picked on 4th March.
This wine has been 50% whole bunch fermented in an open fermenter using natural yeasts for 18 days. A combination of plunging and gentle pump overs were used for cap management. Basket pressed into 100% French oak (47% new) for 8 months maturation prior to bottling unfined and unfiltered.
It’s Barossa Shiraz, but not as you know it. There’s 50% whole bunches in the ferment here, wild yeast of course but the addition of whole bunches gives the wine a sense of space and airiness; still of course with all those delicious Barossa Shiraz characters that you have grown to love. This baby sees 18 days on skins, having a rest for 8 months in French oak with 47% of the barrels brand new, before gently going into bottle, un-fined and un-filtered. It’s got elegance yet with a sense of latent power under the hood — think more like a classy Aston Martin DB5 than a souped up Holden Commodore and you get the picture. There is tannin and structure but it tugs gently on the palate. Don’t be afraid to chill this down for 30 minutes or so should your mood or situation suggest that is the correct course of action.
Light cherry/red in colour with aromas of plums, redcurrant and macerated summer berry fruits coming to the fore. There are hints of baking spice, Barossa earth, raspberry coulis, purple flowers, gentle French oak and violet high-tones.
In the mouth you’ll find bright, juicy plummy fruit along with fruit flavours of blackberry, dark cherry and summer berry fruits. There is abundant spice apparent along with hints of red licorice, earth, violets, light nutty French oak and some meaty nuances. There is a distinct savoury aspect to its shape on the palate with a gentle tug of chalky tannin on the finish which trails off nicely showing hints of plums, berry fruits and spice. There’s a lovely line of acidity freshening up proceedings on the finish also …. ,Delicious, bright and savoury… yes, that’s how we’d encapsulate it.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2026
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.
Long held up to the rest of the world as Australia’s flagship red variety, the mighty Australian Shiraz has undergone something of a renaissance over the past two decades. While our robust styles of Shiraz from powerhouse South Australian regions such as the Barossa Valley and McLaren Vale may have put Australian wine on the map, Shiraz from our cooler regions are giving the variety a new look. Wines from Canberra, all parts of Victoria, the Adelaide Hills, and the Great Southern, are all delivering wines of finesse and spice set to a lighter framework. The tapestry of Australian Shiraz is richly diverse, and will only continue to develop and mature into the future.
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