2021 Yangarra Ovitelli Grenache 1.5L

Highly Rated
Stunning small-batch Grenache grown biodynamically and made in a ceramic egg.

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Sale price$165.00
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Description

97 points & Australian Wine of the Year
"This is a stunning wine. Imperious, even. I'd love to see this in a decade or more."
- Ned Goodwin MW (JamesSuckling.com)

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 left to rest on skins for 170 days thereafter.

This is an ethereal Grenache, a nervy and tightly coiled rendition of the variety, which speaks eloquently of its home.

It's a truly beautiful example of McLaren Vale Grenache which is stunning now and will evolve gracefully with time in bottle.

Ovitelli is the most perfumed and elegant Grenache from the sands at Yangarra. Sourced from a single block, the vibrant fruit of those dry grown 1946 bush vines is rewarded with a long, luxurious ferment and a whole autumn on skins in big ceramic eggs.

97 points & Australian Wine of the Year - "The finest vintage in the region to date, bridling pinot-like essences with a Mediterranean warmth. The tannins, a broad slake of sandy, pixelated grittiness. Vinous and old-vine forceful. Pithy red cherry, tamarind, musk and lilac drawn long, taut and exact. This is a stunning wine. Imperious, even. I'd love to see this in a decade or more. From biodynamically grown grapes. Drink or hold." - Ned Goodwin MW (JamesSuckling.com)

98 Points - "Medium deep crimson. Lifted dried roses strawberry graphite aromas with hint
musky notes. Well-balanced wine with voluminous strawberry raspberry, musky
plum fruits, fine loose knit chalky textures, superb mid-palate density and
integrated mineral acidity. Superb layered wine with wonderful fruit complexity
and energy. " - Andrew Caillard (The Vintage Journal)

96 Points - "Red cherry, raspberry, liquorice root, lemon thyme, orange peel, pepper and
exotic spice, rosehip. It’s fleshy with superb graphite tannin, rich flavour but with
no excess, the botanical and citrus peel perfume, the succulent raspberry and
redcurrant, the tang and freshness, even some smoky bacon things and black
tea, but so tight, and so right, with a finish that carries on and on, much like my
prose, perhaps. If this wine is my muse, then so be it. Throw yourself on to the
rocks of this delight. Its siren song is strong. Your passage is a modest $80. Pleasure awaits." - Gary Walsh (The Wine Front)

98 Points - "From a 2ha block; berry-sorted, crushed into 675L ceramic eggs; on skins for 133 days, in the eggs for 13 months. A scented rose petal and spice bouquet lays the scene for an intense yet diaphanous palate that oozes layer upon layer of richness." - James Halliday (The Weekend Australian)

96 Points - "Deep-ish red-purple colour, bright and glowing; the bouquet is reserved but is
spicy, earthy and red-fruited with hints of Turkish delight, and the wine comes
into its own in the mouth, where it's full-bodied and powerfully structured, with
excellent concentration, drive and persistence. There is density and richness,
fleshy extract, masses of tannin and a big finish. A grenache of real gravitas" - Huon Hooke (The Real Review)

96 Points - "A linear and tight grenache with long and very intense fruit and tannins.
Blackberry, dark cocoa powder and dusty. Chewy and very fine tannined.
Excellent length and power. Needs three or four years to come around. From
biodynamically grown grapes" - James Suckling

Yangarra

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.

Winemaker Peter Fraser amongst the old bush vines McLaren Vale, SA Yangarra

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