Shiraz from our estate vineyard adopts more of a cooler climate expression than the typical McLaren Vale style thanks to the vineyard’s elevation and cooling night breezes from the nearby Southern Lofty Ranges, but retains concentration and complexity.
“This wine has a heady illusion of sweetness and confection, and after that lovely slender syrup establishes itself, the oozes of prune and black-berry emerge, and entwine with the dark chicory and juniper tannins and the faintest whiff of harness leather. All over the primary fruit and vegetation, it begins to prickle like summer, with smells of rain on hot sunbaked sandstone and rusty galvo, and explosives in the quarry.” - Peter Fraser, Winemaker
WINE COMPOSITION: 100% Shiraz
REGION: Estate grown in Kangarilla, McLaren Vale
WINEMAKING: Cold soaked 5-6 days, wild yeast fermented, 22 months maturation in 80% older, 20% new French oak, no fining just filtration.
Vineyard and Winemaking
Shiraz adopts a very different form at Yangarra than the typical McLaren Vale style, and is more akin to the cooler climate styles. Our single vineyard estate has twelve individual blocks of Shiraz. Each block is defined by different aspects and subtle variations of the sand and Ironstone soils that overlie the ancient North Maslin Sands geological formation.
REGION: Kangarilla, McLaren Vale
VINE AGE: 12-16 years
ELEVATION: 150-180m above sea level
SOIL TYPE: Sand and ironstone
VITICULTURALIST: Michael Lane
Shiraz was harvested at night and received by way of a belt elevator (rather than a screw hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into open-top fermenters. We cold-soaked the fermentation tanks for 5-6 days until the onset of wild-fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. The open fermenters underwent a careful regime of plunging and rack and returns. The wine was then sent to older French barriques after about 12-14 days and kept on the yeast lees for approximately 12 months prior to blending. The wine received no fining, just filtration.
TA: 6.3 g/L pH: 3.47
PRODUCTION: 2758 cases
WINEMAKER: Peter Fraser
The winter and spring brought welcomed rainfall after two previous winters with well below average rain. Spring was moderate, allowing even growth and flowering. A warm spell in November shut down sugar maturation but encouraged physiological ripeness, allowing us to pick in late February and early March. The resulting wines of 2010 reveal a freshness and brightness of flavours.
94 points James Halliday: "Berry sorted, 12% whole bunches, pre-fermentation cold soak and some carbonic maceration, wild yeast fermented, and kept on lees in French oak (20% new) for over 12 months, producing the best shiraz yet from Yangarra. Medium to full-bodied, it has multiple layers of juicy black fruits, plus touches of licorice and dark chocolate supported by ripe tannins on the long finish." (The Weekend Australian, April 2013)
93 points Wine Advocate: “Deep garnet-purple in color, the 2010 Shiraz offers quite a floral nose with a core of dark fruits, blueberries and dark chocolate. Big, rich and voluptuous yet wonderfully balanced in the mouth, it has medium to firm finely grained tannins and a fresh acid line, finishing with good length.”
(Lisa Perrotti-Brown, March 2013)
93 points Wine Will Eat Itself: "A hell of a lot of complexity for $25 and quite a degree of poise as well. Winemaker Pete Fraser and viticulturist Michael Lane are working some magic at Yangarra.
Smokey, peat-like notes sit alongside whole bunch florals with hints of mace and other brown spices. The fruit is bright and fresh. Blackberries over boysenberry. Licorice root and earth. Strikes a balance between voluptuousness and finesse. Fine tannins ripple throughout the palate and echo through the finish." (Jeremy Pringle, April 2013)