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Year after year, Yangarra produces some stellar white wines. Their reds may get the lion's share of the press but for scintillating versions of Rhone white's, few can match the impeccable track record of this McLaren Vale powerhouse. This Viognier is widely considered one of the country's premier examples, renowned for displaying much more freshness and subtlety than the variety often shows. It's also made without any added sulphurs. It's picked early, wild yeast fermented and matured on its lees for several months, all of which result in a much more intriguing and restrained Viognier, without sacrificing any of the variety's famous flavour and oomph. As always, there is limited availability for this release - only a small amount is ever made. So if you want to the chance to try this wine, you'll have to act quick!
What it Tastes Like
The nose is really complex and layered, with aromas of dried apricots, honeysuckle, melons, almonds and ginger. The palate is definitely rich and unctuous without being at all oily, with layers of ripe fruit and some really nice mixed spices. It's the acidity though that separates this Viognier from so many, keeping it fresh and balanced.
95 points "It's viognier but not as you know it. It's not big, fat nor riddled with apricots. Instead, it's savoury and really textural with grilled nuts, jasmine rice, a creamed-honey leesy character and saline-like acidity. As good as it gets and stylishly so." - James Halliday (Australian Wine Companion) 92 points. "From the estate plantings, biodynamically farmed, hand picked and sent to winery to natural ferment. It hangs out in tank mostly but some older oak is also applied. It’s a good thing to drink, I reckon. Would love to be on the White House (the Yangarra ‘mansion’) patio drinking this on a summer’s night pre dinner. Feels like a good thing to start an evening with. Subtle, fine, elegant expression of viognier. Has a soft, nutty complexion amongst the faint apricot, ripe apple, peach kisses in flavour. It’s very long, supple, licked at its heels with oatmeal savouriness, finishes with a quick zest of mixed citrus. So very easy to like the calm, even nature of this wine, and flavours are pleasing. Almost like a comfort white." - Mike Bennie (The Wine Front)
The Yangarra Viognier offers a balance of restraint and intensity and the structure for a long life in the cellar. The grapes are hand-picked early in the season to achieve greater fragrance and finesse.
Closure: Screw Cap
Bottle Size: 750ml
Drink Until: 2020
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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