Medium red colour with a faint tinge of purple. The bouquet is subdued and shy, the wine is very drying, firm and tannin-driven, with savoury flavours and drying texture. The tannins drive the wine and the flavours and aromas are very dry and savoury, strongly de-emphasising fruit. I suspect age will bring much more out of this somewhat closed wine. Its concentration is undoubted. (1946 old-vine fruit, fermented in ceramic eggs and left on skins long-term) Drink 2020 - 2033

A new wine for Yangarra, I think, hand picked off their younger (10 years old) dry grown Grenache vines. Good old Yangarra, nailing it left, right, and centre these days. White peach, strawberry and rosehip, perhaps a little fennel. It’s light and soft, but flavoursome in a subdued way, fine crunch of acidity, a subtle chalky texture, and a pretty long, and pretty red apple and rosehip perfumed finish. Strong words, quietly spoken. Provence on a budget? Maybe. Spot on. Drink 2017 - 2019+

A stunning rosé that is perfect served as an aperitif. Aromas of fresh lemon and new-season apples. The palate is tight, nervy and textured with gentle framing tannin. A unique style that is highly recommended. Drink 2017 - 2019

I had dinner with Yangarra winemaker Pete Fraser a month or so ago. You couldn’t hope to meet a more down to earth, forthright and candid bloke. We might not have agreed about every issue that was discussed that evening but the free flow of conversation was good for the soul. He’s got a clear vision for the type of wines he wants to make at Yangarra and after tasting this last night and a number of his other wines on a visit to McLaren Vale earlier in the year, I’m convinced he’s onto something special in the foothills of the Blewitt Springs subregion.
Grapes were hand harvested with selective picking and mechanical sorting tables employed to counter the rainy vintage. Roussanne is a pain in the arse in these sort of conditions. It’s tight, late-ripening bunches are prone to mildew and rot. Honest as always, Peter explains that there is a small amount of botrytis in this wine but believes it “adds some extra dimensions to the aromatic and flavour profile”. I’d concur.
The texture, palate weight and depth present in this wine at just 12.0% ABV really is quite remarkable. It smells as much of exotic tea houses, fromageries and wild flowers as it does fruit. Faint echoes of green pear and apricot nectar chime in along with an intriguing note of roast poultry. Honey and ginger are woven into the mix. It’s fluid and integrated on the palate, presenting as a whole that resists dissection. Viscous and savoury yet mellifluous. It’s a wild beast – not one for the technocrats – but I found it fascinating and delicious. 93 Very Good

Slightly earthy, spice, delicate fruit, savoury style, bottle aged with crisp acidity and crunchy length. Lighter iteration, but thoroughly charming and interesting.

Lemon curd, slight spice, light buttery tones, melon and juicy citrus acidity, good crunch on the finish and pleasing sense of harmony. Think this is just about in the zone.

I’m not quite sure about the 2017 Roussanne, again, so I’ll leave that to either MB or CM, just in case I was having a bad hair day. Meanwhile I have no hesitation about this new cellar door only wine, which is fermented in old French oak and raised in a ceramic egg. Much like Monkey, it’s irrepressible!
Gentle honeyed thing, with a what you might call ‘a lovely winey but neutral flavour’, seashell and seaside perfume, a fine chalky texture, soft but balanced acidity, perhaps a subtle peachiness to it, and a delightful dry and flinty finish. It’s a pleasure to drink. Love it. I’d drink it while it’s young and fresh.

From a 0.4ha patch of vines on the southeastern section of the estate. It's fermented in old oak before going into a 675l ceramic egg for 4 months. It has flavour and texture but more importantly it's retained its acidity well; it feels straight and strict even as it blooms with honeysuckle, mineral and nectarine-like flavour. It's a most attractive wine.

There appears no doubt viognier is French in origin it is said to be a half sibling to syrah (shiraz) and it certainly adds a something extra when a little is blended in with the robust red. In Australia the Yalumba Wine Company has done a great deal of research and work on the variety and has the widest range. The winemaker notes say it’s different in style to most Australian Viognier’s as it’s not as rich with overt dried apricot character. OK I can go along with that but it’s not skinny and dull either, its rather mature in certain ways; reminds me of the ever accommodating older lass that guided me through my callow youth. It’s a wine that can teach a lesson or three (bless her), new tastes, different textures and an experience not to be missed.

This shows a spicy and chocolaty character with an array of ripe red and dark berries, dried herbs and orange jam. Medium-bodied and silky with dusty tannins and vibrant, juicy fruit flavors that lead to a supple, savory finish. Drink now.

One of the better noses in the tasting of 55 Pinots, with lovely red berry fruit. The palate is quite fruity, ripe, and creamy. Really fantastic. Outstanding.

Made in a hearty, tannic and concentrated style, this wine nonetheless captures the variety’s ability to project the environment in which it’s grown, which in this case means sage and freshturned earth. Black fruit, iron and oak dominate but show the ability to integrate over time. Enjoy best from 2029–2034.

Deeply structured and expressive, with brooding blueberry, tarragon, sandalwood and other dusky spice flavors that gather richness and tension toward full-bodied tannins. Drink now through 2030.

A handsome red, refined and well-structured, with tightly focused blueberry and cherry flavors highlighted by licorice and dusky spice accents that finish with medium-grained tannins. Drink now through 2030.

Aromas of white peach, baked lemon and almond skin. Medium-bodied with supple, oily texture. Elegant with pleasantly ripe peachy fruit complemented by lees complexity and a bit of nutty character. Layered. Sustainable. Drink or hold.

This wine has shapeshifted nicely over the years, segueing from a fruit-forward iteration to a more streamlined, taut and spicy expression. Mid weighted, savoury and highly suggestive of the northern Rhône. Aromas of mace, clove, dill pickle, salumi and spiced cherry. Yet there is nothing hard to the tannins or too challenging for those seeking established styles. Juicy and long of flow, this makes for excellent, versatile everyday drinking.

A robust red that retains a sense of grace and structure, this offers expressive raspberry and tart blueberry flavors that mingle with rose petal, dusky spice and stony minerals as it builds richness toward refined tannins. Drink now through 2029.

The nose of the La Jota is at half mast, showing sweet blackberry and plum, black currant, blueberry, and clove. Full bodied, the structure is a nice combination of precise acid and broad and soft tannin. The longer it’s in the mouth, the more grit and chew that develops (and becomes mouth coating). Red plum and cherry, blackberry, raspberry, violet, tamari, and black tea are all pronounced in the flavor profile. This shows, if barely, primary development and is one to cellar for at least seven or eight years, if not fifteen to twenty if you can wait that long.

Shows a concentrated and mouthwatering mix of pineapple, ruby grapefruit and yuzu fruit flavors, with notes of crunchy Honeycrisp apple, saline and matcha lingering on the finish. Drink now.

Delivers a dense, concentrated laser beam of flavor, with fleshy ripe peach, Bartlett pear and salted Crenshaw melon showing accents of lemon zest. Packs a crisp mineral edge, with hints of spice and oolong tea on the long, mouthwatering finish. Drink now through 2027.

This renowned Yarra Valley winery has ventured outside Victoria and into Tasmania. This bottling bears the Giant Steps signature but walks to a distinctly different beat. It’s layered and spicy with brambly red currant, cranberry and blueberry fruit backed by subtle chocolaty oak, white pepper and violets on their stems. There’s heft to the palate, with concentrated fruit, spicy, chiseled tannins and barrel influence. An expressive bottling, well-made with longevity in mind. Drink now–2032.

This has developed a savory nose of olives, smoked meat, white pepper, black fruit and dried herbs. It's silky and flavorful, with a medium body and excellent freshness. Lengthy and tasty finish. From biodynamically grown grapes. Drink now or hold. Screw cap.

This is the first vintage of Roux Beauté. Complex nose of waxed lemons, dried flowers, beeswax and thyme. Textured and phenolic, with a medium to full body, waxy texture and vibrant acidity. Lots of energy and drive. From biodynamically grown grapes. Drink now. Screw cap.