97 points – “Predominantly from the oldest roussanne planting, a 1ha block, with a small parcel (15%) from younger vines for fragrance. The compression of power is becoming a key feature of what is one of Australia’s finest white wines. It’s refreshing to see the varietal hegemony of the usual suspects being consistently challenged. This, from a celebrated cool year, is at the start of a long and promising journey, somewhat shy, but layered with interest. Green almond, pear, pickled peach, pineapple quince, lemon balm, mint, young sage, oyster shell and a rocky, pumice-like mineral note, which is echoed by the ultrafine pithiness of the palate. It’s another superb release, but it’s one that needs a little time to settle into its long stride.” – Marcus Ellis (Halliday Wine Companion)

97 points - "100% Roussanne taken from Yangarra’s oldest Roussanne planting. 46% of the final blend was fermented on skins and remained on skins for around 7 months before pressing with only the free run juice retained. The other portion was whole bunch basket pressed into ceramic and fermented without skins. The final blend was exclusively matured in ceramic for a further 4 months. This is what I refer to as a ‘journey wine’. It takes you on a ride as it unfolds and shapeshifts in the glass with each version an improvement on the last. It’s an embarrassment of riches when it comes to complexity. This opens with sweet pops of honeysuckle and orange blossom before a savoury cut through of green almond and pistachio. Time in the glass reveals white peach, subtle dried apricot and orange peel tea along with a saline twang of pickled vegetables, some herbaceous sage leaf and a suggestion of white pepper. There’s an underlay of leesy complexity adding to the smorgasbord of character, too. A classy display. The palate is at once powerful and restrained with a lovely bite of preserved lemon teaming up with green almond to bring bitter appeal alongside Meyer lemon, pear and orange oil. The phenolics are febrile and pithy, holding sway and constricting the palate as it all carries to very long and detailed length. A phenomenal release." - Tom Kline (Wine Pilot)

97 points – “Wonderfully complex and enticing notes of Meyer lemons, honeysuckle, orange blossoms and talcum powder. The palate is medium- to full-bodied with a phenolic grip from seven months on the skins, giving notes of chamomile tea, sea salt and quince. A very complex and finely integrated wine with a fresh backbone. Excellent. Drink or hold. Screw cap.” – Ryan Montgomery (JamesSuckling.com)

95 points - "The colour is bright and golden with pale hues. Bursts from the glass with a light honey and stone fruit character plus a lemony edge. This is 100% Roussanne, a portion of which was crushed to ceramic eggs and about half the final blend left on skins for 7 months before pressing. The final blend was matured in ceramic eggs for 4 months. The process has built texture and richness with the slightly phenolic character adding to the palate feel. Creamy and opulent while fine acidity defines the finish." - Ray Jordan (Wine Pilot)

92 points – “The 2023 Roussanne Roux Beaute is a wine of the vintage. This lacks the variety’s characteristic weight and density. The 2023 has a lighter expression with melon and citrus aromas lifted by subtle chamomile nuances. This is acid-driven with a linear texture. Its best years will be down the track after building some bottle age complexity.” – Angus Hughson (Vinous)

91 points – “Mid-straw and bright in the glass. Lifted aromas of quince, stone-fruit, wheat puff, white flowers and guava. Textured, nutty, creamy and mouth-filling. Nectarine, honeydew, honey and nougat flavours all working together. The acidity is bright and snappy and there’s some grippy phenolics plying their trade and delivering savouriness and length.” – Aaron Brasher (The Real Review)

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.

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

Hand-picked on the 26th of March from Block 6 (1.0 Ha), our oldest Roussanne planting. A portion is destemmed, crushed, and filled to clayver 675L ceramic eggs. 46% of the final blend was fermented on skins and remained on skins for about 7 months before pressing. Only the free draining fraction retained. The other portion is whole bunch basket pressed into ceramic and fermented without skins. The blend is exclusively matured in ceramic for a further 4 months. Bottled February 2024. Certified Organic/Biodynamic.