98 points – “This year, Pete Fraser will launch the High Sands, Ovitelli and Hickinbotham together, giving a better chance to view the connectivity. Well, there is certainly a theme in the ‘23s. A degree of alcohol less, lower colour and a commanding, yet incredibly fine, structural framework. This is a very different High Sands, a reflection of the cool year, but also an evolving direction, leaning into elegance, soaring fragrance and savoury tension. Red cherry, tart raspberry, intensely floral, swirling with North African spices, musk and orange peel. The palate is coiled at this stage, but the fruit has flex and will bloom with time in bottle, radiating out from the core of mineral-feeling tannin and skein of vigorous acidity. This is truly magnificent now, but the future is one of dazzling possibility.” – Marcus Ellis (Halliday Wine Companion)

98 points – “Vibrant ruby and purple, youthful and bright in the glass. Blackberry pastille, Chinese five spice, and pastrami aromas. Palate is instantly alive with power and intensity yet a youthful vibrancy. Red and black berry fruits sit in the central pylon, strung from there we see a mélange of powdered spices, curing meats and earthy undertones. Tannins are prodigious in their power but never stray beyond the required tension, allow the full textural joy of this wine to carry to an almost limitless end. A wine of juxtaposition, carrying a lightness of being that belies its power and intensity.” – Stuart Knox (The Real Review)

98 points - "One of Australia’s greatest Grenache that comes from the highest part of the ’46 planted bush vines. A combination of ceramic eggs and Austrian puncheons are used before the final blending and no pressings are included. So you are getting Grenache in its purest and most deliciously appealing form. Bright red fruits on the nose cascade through to a palate brimming with bright fruits. A delightfully friendly palate bursting with energy and vibrancy through to a very long finish. A benchmark for this variety." - Ray Jordan (Wine Pilot)

97 points - "Deep and bright purple-red colour, bright and youthful. Dry earth, brick dust and blackberry conserve aromas, the palate medium-full bodied and intense, the concentrated fruit backed up by assertive and refined tannins that provide great structure and the finish rolls on and on, in harmony. A statuesque grenache of real presence and huge future potential." - Huon Hooke (The Real Review)

97 points - "100% Grenache sourced from Block 31 at 210 elevation – the highest section of the 1946 planted bush vine Grenache, which also has the deepest sandy soils. Here we have the pinnacle Grenache release from Yangarra. It’s perhaps a comparatively diaphanous release in the context of High Sands, though not to a fault. This is a classy wine of dimension, depth and endless character that will reward mightily with time in cellar. The depth to the aromas is instantly compelling while also wonderfully restrained – warm sand and mulch notes quickly make way for white pepper, cranberry, red cherry and raspberry compote. A swirl of the glass accentuates a fine mineral detail along with floral musk, brown spice and a lurking orange peel tang. This is at once savoury and pretty, demure and charming – such is its sophistication. The palate is intense but furled, sitting high in the mouth with red fruits aplenty while firm, febrile tannins provide anchor. Raspberry, red apple, cherry pit minerality, red rose, cranberry and orange peel are pulled into a corset of those stacked and powdery nebbiolo-like tannins which frame it all up and draw the wine to wonderful, poised length. Yangarra’s trajectory with this grape in this region is stratospheric. That’s not opinion—it’s fact." - Tom Kline (Wine Pilot)

96 points – “The nose is deeply perfumed, with brooding aromas of mulberries, mocha, dried herbs and tea leaves. The palate is medium- to full-bodied with finely integrated tannins and focused acidity, giving notes of raspberries, cassia bark, potpourri and spices. Very complex and tightly wound, with real purity of fruit. Drink or hold. Screw cap.” – Ryan Montgomery (JamesSuckling.com)

94 points – “The 2023 Grenache High Sands is a more restrained edition that delivers refined and crystalline aromas of raspberry and watermelon dusted with star anise. It starts a little slowly but then builds savory, stony minerality with chewy textures yet still with a fine, ethereal core of flavor delivered over an extended finish. The 2023 is a sleeper that will be best over the medium term.” – Angus Hughson (Vinous)

High Sands Grenache is the pinnacle of our estate. Reaching deep within the sandy soil, our prized 1946 old vines produce wines that balance intense power and complexity with fragrance and beauty.

2023 VINTAGE SUMMARY

The growing season began with significantly higher than average rainfall. The cool, wet conditions continued through Spring, setting us up for balanced canopies and lower yields. La Niña weather patterns forecasted cooler temperatures and continued rainfall for harvest. We were able to enhance vineyard practices such as shoot thinning and leaf removal to promote airflow, reduce mildew and increase sun exposure to bunches. From our experience, a cold vintage in a warm region can produce some of the best wines. Due to the cultural practices implemented, we were able to pick the majority of the vineyard in a three-week window prior to Easter, completed in early April. Wines produced from this vintage will be some of the prettiest and most delicate from the Estate.

WINEMAKING

Sourced exclusively from Block 31 (1.7 Ha). At 210m elevation, this is the highest section of the 1946 planted bush vine Grenache, which also has the deepest sandy soil. Hand-picked 20th March, selectively sorted in the winery. Destemmed and 50% whole berries retained. Wild yeast. Fermented in ceramic egg and small 1 tonne open top stainless steel fermenters with a long gentle maceration for a minimum of 30 days, a portion remained on skins for approximately 4 months post fermentation. No pressings are used in this wine. Matured on lees in both older, thick stave Austrian puncheon and ceramic eggs before final blending to predominantly ceramic eggs. Bottled February 2024. Certified Organic/Biodynamic