"This wine is all about texture. Right from the start its tannins work the oral receptors beautifully, setting the digestive juices running and triggering the anticipation of food. This stimulation is then rewarded by the juicy fruits, as the flavours of all sorts of dark berries swim about the glass and the sensories, soothing as much as exciting. The meaty blueberry hint is sometimes like prosciutto or other dark charcuterie meats; the figgy base tones provide a solid base flavour, the cleansing natural acidity working with the tannins to draw the finish out to a delicious taper with a long aftertaste where those cherries evident in the bouquet re-emerge, sinuous and more-ish." -
Peter Fraser Winemaker
Shiraz adopts a very different form at Yangarra than the typical McLaren Vale style, and is more akin to the cooler climate styles. Yangarra 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.
From six estate blocks, 75% destemmed, every berry optically scrutinised by a very expensive piece of equipment that happily deals with any disease or other damage (say botrytis). Wild yeast-open fermented, plunged, 14 months in French oak (20% new). The pure singularity of this certified biodynamic wine has a different face to its King's Wood sibling. It relentlessly captures the senses with its dark spiced fruits, the aftertaste slowly diminishing.
97 points James Halliday winecompanion.com.au 1 August 2019