The Ovitelli is our most elegant Grenache from the sands at Yangarra, with great emphasis on perfume, tension and precision.
About the Wine
A Grenache of remarkable purity and energy here from the team at Yangarra.
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.
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. In the reds, their Grenache is as good as any in the land and is truly world class, 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. In time, each of the 13 Rhone varieties will be grown on the Yangarra block.
A premium benchmark for the Blewitt Springs sub-region, and one of the country's modern day icon producers.