Yelland & Papps Barossa Valley

Wines - 2015 Second Take Grenache

Second Take

The Wine

We are loving our 2015 vintage wines, the great weather god Huey was extremely kind to us and you’ll find a bevy of delicious wines from all corners of the Barossa, especially the ones made from Grenache. We like to think of Grenache as Barossan Pinot Noir, lighter in body, plenty of detail and spicy complexity, some meaty facets and lovely savoury lines, it’s just great drinking and certainly versatile when it comes to matching all sorts of dishes at the dinner table. Our 2015 model sees a wild ferment, 31% whole bunches and 21 days on skins before heading into 100% old, seasoned French oak barrels for eight months ageing. It then heads to bottle unfiltered and un-fined, ready for immediate consumption or careful cellaring over the medium-term.

Light cherry red in colour with enticing aromas of spiced plum, redcurrant, and red apple with higher tones of raspberry and crunchy cranberry flowing forth into the nostrils. There’s hints of soft spice, gingerbread, apple turnover, red licorice, roasted cashew and gentle, paired-back French oak nuances lying further in the background.

In the mouth it sits at the lighter end of the medium-bodied spectrum; savoury, sinewy and focused with a velvety flow across the palate. Again the primary fruit flavours from the nose transpose themselves onto the palate — juicy plum, raspberry, cranberry and red apple, perhaps a little mulberry is noticeable lifting the fruit profile on the palate. Hints of Asian spice, red licorice, ginger cake, hoi sin, grilled nuts, Peking duck and subtle nutty French oak add to the wines complexity. There’s flow and palate presence galore as the wine sways across the palate, sinewy yet smooth with a curtain of densely packed, fine ripe sandy tannins gently providing structure as the wine trails off leaving hints of spiced plum, ginger and roasting meats.


The Winemaking

With an average of 31% whole bunches, this wine was naturally fermented in open fermenters and barrels for an average of 21 days on skins. Basket pressed and racked to 100% French Oak (old new) for 8 months prior to bottling unfined and unfiltered.

pH – 3.42

TA – 6.50  g/L

Alc – 13.9 %


2900 bottles produced

Vegan Friendly


RRP - $40

Winemaker : Michael Papps