WINEMAKING: Cold soaked 5-6 days, wild yeast fermented, 12 months maturation in older French oak on yeast lees, no fining just filtration. VINEYARD AND WINEMAKING
VINEYARD INFORMATION There are 100 hectares of vineyards at Yangarra in 35 individual blocks. These vineyards are spread amongst an extra 70 hectares of creeks, native vegetation and native corridors. 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. Our Noir is a careful blending of Grenache, Shiraz, Mourvèdre, Cinsaut, Carignan and Counoise in which the composition varies from year to year, conveying the traditional estate blends of the southern Rhône. The backbone of the wine comes from our old bush vine Grenache planted in 1946. REGION: Kangarilla, McLaren Vale VINE AGE: Grenache 71 year-old vines; Shiraz 18-22 year-old vines, Mourvèdre 13 year-old vines ELEVATION: 150-211m above sea level SOIL TYPE: Various VITICULTURALIST: Michael Lane
WINEMAKING INFORMATION The grapes were 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 drain 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. ALCOHOL: 14.0% TA: 6.1 g/L pH: 3.49 WINEMAKER: Peter Fraser & Guillaume Camougrand VINTAGE REPORT VINEYARD
2018 was a text book growing season, with good winter rains, and favourable weather conditions during a very mild spring. We had a generally dry summer, which led to earlier than expected picking dates, especially with lower than average yields. By the end of February and early march the Autumnal nights got quite cool, which really slowed down the ripening process.
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2018 Vasse Felix Tom Cullity Cabernet Sauvignon Malbec
4/26/2022 - skmcg wrote: 99 Points
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2018 Yangarra Estate Noir
4/15/2019 - skmcg wrote:
2018 NOIR
2018 Yangarra Estate Vineyard Noir is a blend of 40% Grenache, 21% Mourvèdre, 14% Shiraz, 12% Cinsaut, 11% Carignan, 2% Counoise
DETAIL
TASTING NOTE
Lifted fragrance, with bright flavour and vibrant acidity
WINE COMPOSITION: 40% Grenache, 21% Mourvèdre, 14% Shiraz, 12% Cinsaut, 11% Carignan, 2% Counoise
REGION: Estate grown in Kangarilla, McLaren Vale
WINEMAKING: Cold soaked 5-6 days, wild yeast fermented, 12 months maturation in older French oak on yeast lees, no fining just filtration.
VINEYARD AND WINEMAKING
VINEYARD INFORMATION
There are 100 hectares of vineyards at Yangarra in 35 individual blocks. These vineyards are spread amongst an extra 70 hectares of creeks, native vegetation and native corridors. 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. Our Noir is a careful blending of Grenache, Shiraz, Mourvèdre, Cinsaut, Carignan and Counoise in which the composition varies from year to year, conveying the traditional estate blends of the southern Rhône. The backbone of the wine comes from our old bush vine Grenache planted in 1946.
REGION: Kangarilla, McLaren Vale
VINE AGE: Grenache 71 year-old vines; Shiraz 18-22 year-old vines, Mourvèdre 13 year-old vines
ELEVATION: 150-211m above sea level
SOIL TYPE: Various
VITICULTURALIST: Michael Lane
WINEMAKING INFORMATION
The grapes were 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 drain 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.
ALCOHOL: 14.0%
TA: 6.1 g/L pH: 3.49
WINEMAKER: Peter Fraser & Guillaume Camougrand
VINTAGE REPORT
VINEYARD
2018 was a text book growing season, with good winter rains, and favourable weather conditions during a very mild spring. We had a generally dry summer, which led to earlier than expected picking dates, especially with lower than average yields. By the end of February and early march the Autumnal nights got quite cool, which really slowed down the ripening process.
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2016 Yarra Yering Dry Red N°1
2/20/2019 - skmcg Likes this wine: 97 Points
The wine looks ruby colored. There is no sediment in the bottle.
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