Wines - 2016 Second Take Mataro
Another variety that the Barossa has stamped on its resume is Mataro. It goes by many names, Monastrell in Spain and Mourvedre in France, it does have around 62 synonyms in various regions around the world. Of course, we prefer the Barossa-style - Mataro. As with Grenache and Shiraz, we are also lucky to have the resource of some of the oldest Mataro vines in the world, so we do indeed live in the ’lucky country'!
Mataro often suffered the same fate as Grenache; it lacked detail and clarity and more often than not, achieved that undesirable, catchall, ‘dry red’ status…. No more! The 2016 release sees a whole bunch component of 73% and 17 days on skins before heading to barrel for nine months before bottling without fining or filtration.
Medium cherry-red in the glass with fruit aromas of dark plum, macerated summer berry fruits, blueberry and some mulberry high-tones providing aromatic lift. Hints of exotic spice, roasting meats, cherry pie, licorice, jasmine and gentle, nutty oak further in the distance. It sits at the lighter end of medium-bodied.
The whole bunch component allows plenty of light to shine of the ripe, pure fruit on the palate. Again lovely, juicy plum, blueberry and mulberry fruits lie at the wines core. There are hints of abundant exotic spice, hoi sin, red licorice, Peking duck, Barossa earth, purple flowers and light nutty French Oak notes. It peaks the drinkability meter; pure yet savoury with a spicy swing to its tail as it exits the palate and while it is lovely by itself, it would be the bomb with some BBQ’d meats or spicy stir fry action.
All wild fermented - a portion fermented in barrel as 100% whole bunch and the balance 50% whole bunch.
Average 17 days on skins, basket pressed to predominantly French Oak (23%new) for 9 months prior to racking and bottling unfiltered.
Bottled on 10th January 2017
1500 bottles produced
pH – 3.57
TA – 6.50
Alc – 13.8%
RRP - $40
Winemaker : Michael Papps
The grapes were dry grown in the sub region of Light Pass in heavy red loam soil. Vines were planted in the early 1970s.
Cropped at just over 1.5 tonnes per acre, the vineyard was hand-picked on 17th March when optimum flavours and balance were achieved in the grape.
- 93 - Steve Leszczynski - QWine
Talk about pushing boundaries - 73% whole bunches for Mataro. I'm confident there is nothing else in the market like it.
The wine spent 17 days on skins with 23% new oak. 1500 bottles produced.
An interesting start. Cough syrup lobs up but blows off in time. Give it a good decant to see best results. On the second day of tasting it found its mojo, and the third it was absolutely humming.
The whole bunches and stems really come through here adding delicious savoury appeal. Wood spices, soy, pan juices, mulberry fruit, dark plums, dark berries and a canned plum lift. There's a pretty factor too from purple florals yet there's a serious game face here too.
Gee this grew on me - here lies the benefit of tasting wines over a couple of days.
Treat it right and it will pay dividends. Get in the queue.
Drink now to six years.
Region: Barossa Valley
Read more on qwinereviews.com
- Tony Peters - Words from a Wine Glass
Two words sum up this wine and the Yelland Papps team. Quiet achiever/s.
I have to admit to wondering what this wine was doing to start off with. It offered near nothing when it was opened and poured. Shy and unresponsive to say the least and I’d go as far to say, it lacked personality.
However. I left it alone for a while. Well, to be honest I put it aside and went looking for something else to open.
Given the chance, it displayed plenty of berries, some cherries and a ‘come a little bit closer’ nose that drags you in but tasting it provides even more interest. Hello to those berries then surround it with plums, savoury/sticky oak, dry earthiness and it becomes such a friendly thing that, in my opinion, will end up being the poor cousin in this range of wines. It doesn’t deserve to be.
The only points I’m giving to this wine is both of my index fingers pointing to the website below. Hit the link my friends.
Read more on wordsfromawineglass.com
- 94 - James Halliday - Australian Wine Companion
Hand-picked, 73% whole bunches, 17 days on skins,
matured for 9 months in French oak (23% new), like
all the Yelland and Papps red wines, not filtered or
fined. Light, faintly turbid red; the savoury/earthy
nature of mataro is resistant to change, but it gains a
narrow margin here.
Yelland and Papps Second Take Barossa
Valley Mataro 2016
Variety: Other Reds
Region: Barossa Valley
Drink by: 2029
Date tasted: 31/3/2017
- Bronze Medal - Australian Alternative Varieties Wine Show
- 92 - Stuart Robinson - The Vinsomniac
Finishes on a kinda sweet/sour edge that has me just yearning for more.
Read more on thevinsomniac.com