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Description
Yangarra took some inspiration from the Rhone Valley for this one, putting together a bright, savoury blend of Grenache Blanc and Roussanne into a wine ready for your drinking pleasure.
Portions of the fruit see time on skins (between 112 and 121 days), while the rest gets pressed to a ceramic egg for fermentation. The result is a stunningly textural white wine; flavourful, dry, filled with notes of pears, apples and lemon awash with sea spray.
It's a wine filled with personality and interest. Bright, balanced and absolutely delectable.
96 Points
"Pale colour. Lemon curd, grapefruit, hint graphite waxy aromas. Well-concentrated grapefruit, hint nectarine, pear skin flavours, supple slinky/ al dente textures, lovely mid-palate richness and fresh long cutting acidity. Very refreshing and complex – an amazing wine."
- Andrew Caillard (The Vintage Journal)
96 Points
"I can’t help but do a little happy dance for the savvy team behind Yangarra when I crack the seal on the Ovitelli Blanc... I’m completely enamoured. Drink with..hmmm .. geez something bloody brilliant made by someone very talented. Or perhaps the sweetest scallop nigiri placed at room temperature in your hand by the Sushi master."
- Shanteh Wale (Wine Pilot)
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