Yangarra is home to more than 15 grape varieties traditionally associated with the southern Rhône, including Grenache, Carignan, Bourboulenc and - notably - Roussanne. This small-scale bottling is a blend of two batches of Roussanne fermented in Peter Fraser’s ceramic eggs - one on skins for 120 days, one just juice. At this early stage you can see both, slightly out of registration - fragrant and honeysuckly to smell, rich and savoury on the tongue - but a couple of years more in bottle should see the components merge.

Beyond amphorae, Fraser is fascinated with aspects of the natural wine scene, despite his training in traditional enology. He made a 2013 Roussanne, fermented with its own wild yeasts, that he left on its skins for 120 days, a recipe for phenolic extraction that can lead to odd colors and flavors. For me, if you get the wine right, it doesn't have to be orange, he said. This was bright and clear. I found it tangy, with an open texture, excellent length, yielding hints of grapefruit, sealing wax, banana and earthy spice notes.

Gosh they really are serious about the Rhône...! Four acres of this rare (in Oz) variety grown on their own estate on two east-facing, sandy ironstone ridges. Very creditable nose. A bit fatter and less nervy than some north Rhône examples but a creditable bargain alternative to Beaucastel Vieilles Vignes. Herbs on the nose and a lively level of acidity. Body + citrus. A good, useful drink. Maybe the acid is just a tad prominent.

Peaches, minerals and spice, crisp and lean.

Only light Viognier character on the nose, but a hint of dried apricot. Tight rather than opulent - perhaps making a point? This doesn't seem very charming yet. But maybe the savoury aspect will resolve into something a bit more serious?

Yangarra’s new ‘heat-resistant’ blend called Blanc an Australian first Yangarra Estate Vineyard has released a new ‘heat-resistant’ blend of white varieties sourced in Chateauneuf-du-Pape and grown on newly planted cuttings on the estate. Yangarra 2018 Blanc is a blend of Grenache Blanc (35 percent), Clairette (30 percent), Roussanne (20 percent), Picpoul (10 percent) and Bourboulenc (five percent).

A new direction for McLaren Vale wine Here’s a brand new blend for Australia: a push into realms paler than that posh pink above. Convinced that his upland old vine Grenache indicated a very special affinity between Yangarra and the north-west Mediterranean, winemaker Peter Fraser has spent 10 years importing the white varieties of Châteauneuf-du-Pape. This wine is a certified biodynamic/organic blend of Grenache Blanc (35 per cent), Clairette (30 per cent), Roussanne (20 per cent), Picpoul (10 per cent) and Bourboulenc (5 per cent). It was made with indigenous yeast in 675-litre ceramic fermenting eggs...

...medium-bodied and nicely balanced, with nuances of peach and pear and a crisp, long finish, a good any-occasion chardonnay.

...a generously fruity wine with classic tropical fruit and citrus flavors and a long finish. Its crisp acidity is a marked difference...

Rosé Wines (mostly from Oregon) for the Summer of 2019 I bought this at the winery after taking my mom wine tasting on Mother’s Day. We all fell in love with it (even my mom, who only ever enjoys Moscato). Now this one tastes nothing like Moscato, but everything that’s delicious about Oregon rosé. It’s fresh, clean, bright, and very mildly tart in finish (in the best way). Mild cherry, some citrus, mild minerality on finish Very mild and fresh, this Provence style rosé is going to be one I’ll reach for again this summer.

What To Drink Now: Rosé All Day Willakenzie Willamette Valley Rosé of Pinot Noir melds fresh cranberry, tangerine, and bitter orange.

Wines Perfect for Every Type of Easter Dish Check out these perfect wine pairings for every favorite Easter dish, from brunch to dinner, casual or festive. WillaKenzie Estate 2018 Rosé Willamette Valley and a Chicken Salad. Did you sign up to bring the salad for Easter brunch or dinner? Don’t worry, the salad won’t be just another boring side dish if you bring a bottle of this rosé to pair. This Oregon bottle is one of our go-to’s when it comes to food-friendly rosés. It’s a perfect batch to cold chicken served on a bed of greens with goat cheese and any other spring veggies. It will also go so well with so many other foods on the table. It’s fruitiness and citrus zest notes pair well with the similar notes of spring foods.

Wine of the Week: Rosé all day It only makes sense that a region that makes world-class pinot noir would also produce a world-class rosé made from pinot noir. The inaugural vintage of the 2017 WillaKenzie Estate Rosé from the Willamette Valley in Oregon sets a high bar. It offers up plenty of ripe red strawberry and citrus-centric aromas on the fragrant bouquet, and lightly textured flavors of bright red berries, cranberry, and watermelon that’s perfect for a hot summer day. The high acidity and minerality keep the wine refreshing and bright on the finish. A delightful match with seafood and rotisserie chicken; perfect for a picnic.

Pink wines continue to grow in popularity From Oregon’s Willamette Valley...and juicy WillaKenzie Estate.

Weekend Wine Another Rosé to the Rescue Oregon’s WillaKenzie Estate Rosé is one of my favorite new pink wines. This is their first vintage of pink, but it doesn't seem like a run-in with the dreaded low-color red grape. It sure tastes like they mean it. The watermelon and honeycrisp apple aromas added to the dry, velvety mouthfeel make this an ideal wine with all sorts of summer fare from burgers to fried chicken. But it also has the tannic grip to stand up to pasta or pizza with a big, acidic tomato sauce.

Allure of dry rosés wasn't always so Among the best we tasted within the last week were 2017s from...Copain (“Tous Ensemble”), WillaKenzie…

22 Rosés to Try This Spring I believe 2017 is a first-time pink for WillaKenzie, heretofore known for aromatic whites. Well done. Neroli nose, splashy peach and watermelon on the palate. Delicate acidity, juicy finish. A pleasantly viscous texture (“mouth-coating” quality). A drag-and-drop complement to a warm dusk, a roast duck, a night on the deck.

This is a big bold rosé. Strawberry and watermelon with a bit of strawberry dominate the nose and taste of this very well-crafted rosé.

Classy version of PG, aromatic, fleshy, yet light, great for seafood. 2½ stars, very good.

Wine Pick of the Week Celebrate spring with this highly attractive Oregon Pinot Gris. Its appealingly fruity nose foretells deliciously forward fruit on the palate along with refreshing acidity and expressive complexity. Finishes very long and strong.

Pine Wine: Oregon and its wine regions More bold than refined, this wine with personality is full-bodied with expressive fruit, excellent balance and great length.

Top Wines of 2018 Pinot Blanc is often more austere than Pinot Gris. This one’s always vibrant and minerally.

Great Gamay Beyond Beaujolais A pretty wine, balancing roses against black fruits, from Burgundian expat Bernard Lacroute. Fun fact: WillaKenzie Estate’s 1995 Gamay Noir was served at a White House gala.