Wines - 2016 Second Take Roussanne
You’ve probably worked out that we have quite a thing for Roussanne and this is our funked-up take on the variety. It’s a variety that gained its reputation in the Northern Rhone Valley in France, but of course, we Australian’s can give them a run for their money and we source our grapes from Dave Materne’s vineyard in Greenock on the Western Ridge of the Barossa.
It’s a crazy little wine; wild yeast, fermented in barrel with 8 months in old seasoned French barrels, bottled without fining or filtration. The result is a wine that is slinky and savoury, super versatile at the dinner table and if we may say so, pretty hard to stop drinking.
Mid straw in hue with a light cloudy sheen, our 2016 Second Take Roussanne shows fruit aromas of crunchy nashi pear, white peach and green apple with just a touch of paw paw. There are hints of clotted cream, lemon curd, roasted cashew, garam marsala, almond paste and wafts of honeysuckle, white flowers and oatmeal.
There is a lovely weight and texture to the 2016; there’s richness yet there’s clarity, detail and a zesty line that drives the wine across the palate. Again, the fruit flavours are ripe stone fruits, pear, and apple along with hints of white flowers, grilled nuts, marzipan, creme fraiche, exotic spice and a gentle note of oak way in the background. It’s savoury and stoney dry on the finish, a wine that shape-shifts the longer it sits in the glass; complex yet downright delicious to drink with a lingering finish redolent of citrus, nectarine and spice.
The Roussanne was crushed and basket pressed.
Wild fermented in 100% Old French Oak with Batonnage occurring fortnightly for nine & 1/2 months. Barrel selected, stirred and transferred to tank for bottling and choosing to leave unfiltered to create more texture to the wine.
Bottled on 10th January 2017
2100 bottles produced
Winemaker Michael Papps
Fruit being sourced from a vineyard situated n the Greenock sub region, with loam running over red clay and the vineyard running east/west. This was hand-picked at optimum ripeness on the of 20th February and cropping at approximately two & ½ tonnes per acre.
- 91 - Steve Leszczynski - QWine
Michael Papps - the best Roussanne winemaker in the country. Well, I think so anyway.
Sourced from the Barossa sub-region of Greenock, this sat in 100% old oak for 9.5 months.
Looks like scrumpy in the glass. The sample I had saw sediment sitting in the bottom of the bottle - not too dissimilar to what you'd see in the famed Coopers Ale. It highlights the style of being not fined nor filtered - what I call 'dirty Roussanne'.
This 2016 is a step back on previous years but the skilled craftmanship is still apparent. Aromas of water crackers, blue cheese, apple cider leaps from the glass. Cloudy apple juice to taste with that blue cheese the driving force. Layers of gentle spice plus a nutty character. The mouth is coated generously, and just like the Second Take Vermentino, there's those distinctive skinsy feels. Welcome to funky town peeps.
Drink now to three years.
Region: Barossa Valley
Read more on qwinereviews.com
- Tony Peters - Words form a wine Glass
A wine that rattled the curious part of my brain.
I just had to open it, how could I abstain.
Check out the colour, it’ll catch you off guard.
To find a wine of similar ilk is certainly going to be hard.
But don’t be put off it’s part of the intrigue.
This is a wine that’s in a totally different league.
Fruits to the fore that’s for sure.
Apples, pears, pineapples and more.
There’s a hint of spice, some almond meal.
It’s definitely a wine with ample appeal.
I like what they’ve done with this grape from the Rhone.
It’s developed a following all of it’s own.
If you want some you’d better move fast.
There was only 2100 bottles made by the Yelland & Papps cast.
Read more on wordsfromawineglass.com
- 93 - Mike Bennie - Winefront
Old school winemaking here with roussanne fermented naturally, sent to oak, given some stirring in those barrels, bottled unfined/unfiltered with clear, fluffy residue in bottle. Nice cloudy colour when it hits the glass too. Typically a wine of great personality and interest. And good drinking.
Wonderful aromas, succulent texture, brisk acidity, mouthwatering finish. Lots to like here. Aromas of curry spice, quince, green apple and faint farmhouse cider, with some woody spice notes in the mix. Lighter and crisper than suspected to taste, that succulent, gentle tug to try that feels so good in white wines too. Ready to roll, this is great stuff.
Read more on winefront.com.au