2022 Yangarra Roux Beaute Roussanne

Highly Rated
Benchmark small-batch Roussanne raised in ceramic eggs. Wildly creative and wildly delicious.

Sale price$67.00
In stock, ready to ship

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97 points
"Among the New World’s greatest whites." 
- Ned Goodwin (JamesSuckling.com)

Vintage after vintage, Yangarra has set the McLaren Vale benchmark with their standard estate offering - but it's with small batches like this Roussanne that they really take things up a notch.

Welcome to the 'Roux Beaute'. Made in two 675L ceramic eggs, one fermented on its skins for a mammoth 120 days, this just oozes texture. It's luscious, powerful and complex whilst still maintaining phenomenal balance and freshness.

No one in the country is pushing the boundaries of this variety like Peter Fraser and his team, and with truly stunning results.

Our unique vineyard with its weathered sand and ironstone soil, starts this Roussanne’s journey towards being an extraordinary wine. Months mellowing on grape skins in large ceramic eggs ensure a wine of luxurious texture and distinctive flavour.


The 2022 growing season followed very similar conditions to 2021, though slightly cooler. There were favourable winter rains and a mild flowering and fruit set period. The cool ripening period took place between late January through to harvest in March. Yields were well balanced, and we were pleased with the fruit ripeness, intensity, freshness, and natural acidity.


Hand-picked on the 27th of March from Block 6 (1.0 Ha), our oldest Roussanne planting. A small parcel of Roussanne was included in the blend that was picked earlier on the 21st of March. A portion is destemmed, crushed, and filled to 675L ceramic eggs. 52% of the final blend was fermented on skins and remained on skins for 120 days before pressing. Only the free draining fraction retained. The other portion is whole bunch basket pressed into ceramic eggs and fermented without skins. The blend is exclusively matured in ceramic eggs for a further 4 months. Bottled November 2022.

97 points, "All fermented in 675L ceramic eggs, 52% of final blend on skins for 120 days, the remainder whole-bunch pressed, a further four months in egg after blending. The power of this release is somewhat of a statement, as is the synchronised harmony of fruit and structure. Power is not to be mistaken for heft, but rather a certain density of matter, an intensity of flavour that Is inextricably locked with a commanding drive of skin tannins and subtle but purposeful acidity. Spiced pear, dried lime, green almond, grippy heirloom apple, dried mint ... flavour descriptors are inevitably clumsy, such is the individuality of expression. It’s even better on day two, promising a very bright future. It’s world-class stuff." - Marcus Ellis (Halliday Wine Companion)

97 points, "Among the New World’s greatest whites. It weaves together sandy soils, a Mediterranean climate and a variety that has a salty savoriness. There’s a phenolic thread and a gentle touch of acidity. Complex texture from extended skin maceration in large ceramic eggs. Herbal tea, salted quince, lemon rind and pumice-like details. The ‘22 is the finest iteration yet. From biodynamically grown grapes. Drinkable now but best after 2028. Screw cap." - Ned Goodwin (JamesSuckling.com)

92 points, "Mint, creamed honey, lanolin, maybe a little fresh apricot too. It’s slippery, a lot of slightly greasy flavour, but cut with bright acidity and fine chalky texture, there’s also some raw almond and lemon peel, and that stony grip is quite good, though the finish is a little slippery and diffuse, though that’s Rhone whites for you. Always the good times, with some of the bad times. As it stands, this is a viscous and interesting wine, that offers texture and a point of interest." - Gary Walsh (The Wine Front)


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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