Wines - 2013 Second Take Roussanne
Roussanne…..the other white meat. We love it here at Yelland & Papps! It is a variety that hails from the Northern Rhone in France and it seems to do very well here in the Barossa. This particular incarnation sees a wild yeast ferment in barrel, lees stirring to build texture and complexity and it spends 11 months in seasoned French oak before being bottled unfiltered and unfined. Cloudy mid-straw in colour the wine shows enchanting aromas of juicy pear, stone-fruits and yellow apple with hints of honeysuckle, soft, subdued baking spices, crushed stone, Brazil nuts, frangipani and dried tangerine rind.
Energetic on the entry to the palate with a stony focus and drive. Fruit flavours of juicy pear, white peach and yellow apple flow across the tongue. Hints of soft spice, grilled nuts, marzipan, white flowers, pear cider, proving dough, tangerine zest, stone and almond blossom. The wine is struck through with shards of quartz-like acidity giving the wines structure a crystalline shimmer on the palate and it finishes with great focus and clarity as it is propelled to a lingering finish that fades with memories of pear, apple and spice.
Have thrown the traditional Australian wine making book out the winery door to practice more old world techniques. New world wine in an old world way. Crushed on 25/02/2013, lees stirred, wild fermented in barrel. In barrel on 28/02/2013 for eleven months, out of barrel on 30/01/2014
100% French oak / 11% new, bottled unfiltered, in bottle on 05/02/2014
pH 3.25 TA 6.70
850 bottles made
The vineyard is located on the north eastern side of Greenock, was planted in 2002 and is now tendered to by fourth generation grape growers the Materne family. Cropped at 3 tonnes per acre.
- 93 - Jeremy Pringle - Wine Will Eat Itself
- 92 - Stuart Robinson - The Vinsomniac
- Steve Leszczynski - Qwine
- Michael Elis - The Wine Punter
- 94 - James Halliday - James Halliday 2015 Wine Companion