2022 Yangarra Ovitelli Blanc
96 Points - Marcus Ellis, Halliday Wine Companion
A blend of 58/24/8/5/5% grenache blanc/roussanne/ grenache gris/bourboulenc/clairette. Some grenache and clairette on skins in concrete eggs for 120 days, the remainder whole-bunch pressed to egg; 59% skin contact in the final blend. Organic/biodynamic. The skin contact provides meaningful detail to this, but in a quiet way, gently tugging the palate with a pumice-like texture, shaving off overt fruitfulness and layering in savoury flavour. Dried pear, poached apple, quince, ground ginger, beeswax, lemon barely water and chamomile. It’ll be fascinating to watch this age, no doubt picking up honeyed tones, while that bedrock of artfully laid grape tannin will provide a moreish succulence for many years.
97 Points - Shanteh Wale, Winepilot
Predominantly grenache blanc and roussanne with additions of grenache gris, bourboulenc and clairette. All varieties were fermented in ceramic eggs and matured after blending for 4 months. 59% of the final blend was skin contact. Pomelo segments, white nectarine and cucumber jelly. Almond syrup, halva and soft coconut flesh. Poached pear, frangipani and jonquil. A lick of salt spray salinity and white tea tannins. Remarkable how these varieties manifest into such purity. This wine reminds me of Mexican limestone cenotes. It's seemingly endless with crystal clear clarity and definition. Lemon zest unfurls on the finish. A suburb wine that attracts your attention and then captivates you in a beguiling stare. More wines like this, please, now and forever. Drink now with sliced pearl meat.
95 Points - Ned Goodwin MW, JamesSuckling
A superb vintage for this, the finest iteration of Ovitelli Blanc thus far. Aromas of freshly made lemonade, herbal tea, salted quince and raw almonds, with a bitter kick of quinine at the finish. Full-bodied with just the right amount of pucker and a salty lick at the end. A brilliant expression that should age very well indeed. Drink or hold. Screw cap.
95 Points - Ray Jordan, Winepilot
Gosh, this is an interesting wine loaded with interesting varieties. It’s grenache blanc, roussanne, picpoul, bourboulenc and clairette. A mix of ceramic eggs and whole bunch basket pressing, and skin contact before 4-month maturation in a ceramic egg. What you get is a beautiful fruit friendly wine of texture and layered complexity. A sprinkle of dried herbs and spices adds further complexity. So perfectly weighted.
96 Points - Marcus Ellis, Halliday Wine Companion
A blend of 58/24/8/5/5% grenache blanc/roussanne/ grenache gris/bourboulenc/clairette. Some grenache and clairette on skins in concrete eggs for 120 days, the remainder whole-bunch pressed to egg; 59% skin contact in the final blend. Organic/biodynamic. The skin contact provides meaningful detail to this, but in a quiet way, gently tugging the palate with a pumice-like texture, shaving off overt fruitfulness and layering in savoury flavour. Dried pear, poached apple, quince, ground ginger, beeswax, lemon barely water and chamomile. It’ll be fascinating to watch this age, no doubt picking up honeyed tones, while that bedrock of artfully laid grape tannin will provide a moreish succulence for many years.
97 Points - Shanteh Wale, Winepilot
Predominantly grenache blanc and roussanne with additions of grenache gris, bourboulenc and clairette. All varieties were fermented in ceramic eggs and matured after blending for 4 months. 59% of the final blend was skin contact. Pomelo segments, white nectarine and cucumber jelly. Almond syrup, halva and soft coconut flesh. Poached pear, frangipani and jonquil. A lick of salt spray salinity and white tea tannins. Remarkable how these varieties manifest into such purity. This wine reminds me of Mexican limestone cenotes. It's seemingly endless with crystal clear clarity and definition. Lemon zest unfurls on the finish. A suburb wine that attracts your attention and then captivates you in a beguiling stare. More wines like this, please, now and forever. Drink now with sliced pearl meat.
95 Points - Ned Goodwin MW, JamesSuckling
A superb vintage for this, the finest iteration of Ovitelli Blanc thus far. Aromas of freshly made lemonade, herbal tea, salted quince and raw almonds, with a bitter kick of quinine at the finish. Full-bodied with just the right amount of pucker and a salty lick at the end. A brilliant expression that should age very well indeed. Drink or hold. Screw cap.
95 Points - Ray Jordan, Winepilot
Gosh, this is an interesting wine loaded with interesting varieties. It’s grenache blanc, roussanne, picpoul, bourboulenc and clairette. A mix of ceramic eggs and whole bunch basket pressing, and skin contact before 4-month maturation in a ceramic egg. What you get is a beautiful fruit friendly wine of texture and layered complexity. A sprinkle of dried herbs and spices adds further complexity. So perfectly weighted.
96 Points - Marcus Ellis, Halliday Wine Companion
A blend of 58/24/8/5/5% grenache blanc/roussanne/ grenache gris/bourboulenc/clairette. Some grenache and clairette on skins in concrete eggs for 120 days, the remainder whole-bunch pressed to egg; 59% skin contact in the final blend. Organic/biodynamic. The skin contact provides meaningful detail to this, but in a quiet way, gently tugging the palate with a pumice-like texture, shaving off overt fruitfulness and layering in savoury flavour. Dried pear, poached apple, quince, ground ginger, beeswax, lemon barely water and chamomile. It’ll be fascinating to watch this age, no doubt picking up honeyed tones, while that bedrock of artfully laid grape tannin will provide a moreish succulence for many years.
97 Points - Shanteh Wale, Winepilot
Predominantly grenache blanc and roussanne with additions of grenache gris, bourboulenc and clairette. All varieties were fermented in ceramic eggs and matured after blending for 4 months. 59% of the final blend was skin contact. Pomelo segments, white nectarine and cucumber jelly. Almond syrup, halva and soft coconut flesh. Poached pear, frangipani and jonquil. A lick of salt spray salinity and white tea tannins. Remarkable how these varieties manifest into such purity. This wine reminds me of Mexican limestone cenotes. It's seemingly endless with crystal clear clarity and definition. Lemon zest unfurls on the finish. A suburb wine that attracts your attention and then captivates you in a beguiling stare. More wines like this, please, now and forever. Drink now with sliced pearl meat.
95 Points - Ned Goodwin MW, JamesSuckling
A superb vintage for this, the finest iteration of Ovitelli Blanc thus far. Aromas of freshly made lemonade, herbal tea, salted quince and raw almonds, with a bitter kick of quinine at the finish. Full-bodied with just the right amount of pucker and a salty lick at the end. A brilliant expression that should age very well indeed. Drink or hold. Screw cap.
95 Points - Ray Jordan, Winepilot
Gosh, this is an interesting wine loaded with interesting varieties. It’s grenache blanc, roussanne, picpoul, bourboulenc and clairette. A mix of ceramic eggs and whole bunch basket pressing, and skin contact before 4-month maturation in a ceramic egg. What you get is a beautiful fruit friendly wine of texture and layered complexity. A sprinkle of dried herbs and spices adds further complexity. So perfectly weighted.
DETAILS
PRODUCER - Yangarra
VINTAGE - 2022
VARIETAL - Grenache Blanc /Roussanne
COUNTRY - Australia
REGION - McLaren Vale
BOTTLE SIZE - 750ml
