Yangarra Estate is an award-winning biodynamic farm, located in the eastern side of McLaren Vale region in South Australia.

Yangarra Estates 250 acres, planted to Southern Rhône and other Mediterranean varieties such as Tempranillo, are defined by the diversity of its soil types: ironstone, exposed or gravelly, clay and
loam layers, chunks of petrified woods, both alluvial and wind-blown sands.

Peter Fraser’s wine philosophy is built around the Estate’s original, dry-farmed bush vines planted in 1946. Yangarra Estate wines are powerful yet subtle, more of a cooler expression of the McLaren Vale thanks to the elevation and cooling evening breezes.

Showing 1–12 of 16 results

Yangarra Old Vine Grenache (MLV) 2021

$83.00
These gnarly strugglers were planted in 1946 in a deep sandy dune we call The Beach, overlying the North Maslin Sands geological formation. The Old Vine Grenache is a complex, perfumed and elegant wine with a trademark tannin structure. Sourced exclusively from the 17 hectares of un-irrigated bush vines planted in 1946. Hand-picked, selectively sorted in the winery. 50% whole berries retained. Wild yeast. A very gentle pump over regime during fermentation, often just wetting the cap. Time on skins during maceration varies, the majority is approximately 21 days, with a few extended to 140 days. No pressings used. The wine was matured in a mixture of older French oak puncheons and foudre, ceramic eggs and amphora. Certified Organic/Biodynamic. VARIETY: 100% Grenache Noir
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Yangarra Roux Beaute Roussanne 2020

$129.00
The 2019 growing season was very dry, which resulted in incredibly low yields. We had a relatively warm lead up to the ripening period, which produced a very condensed and fast harvest. With Roussanne being a late ripening variety, it faired very well in a season like this, giving rise to concentration, freshness of flavor and marked natural acidity. Hand-picked from Block 6 (1.0 ha) on March 16th, our oldest Roussanne planting which is now 15 years old. 50% is destemmed, crushed, and filled to 675L ceramic eggs, where it is fermented and remains on the skins for 193 days. The other 50% is pressed into ceramic eggs and fermented off of the skins. The final blend was 40% extended skin batch and 60% without skin contact. The final blend was 40% extended skin batch and 60% without skin contact. Bottled November 2019. “A lovely nose of lemon curd, chamomile and crushed thyme. Medium-bodied with silky texture. Bright acidity and fresh citrus fruit wash over the palate. Taut and crisp. Refreshing tannins at the finish. Tropical fruit such as pineapple. From organically grown grapes. From biodynamically grown grapes. Drink now. Screw cap.” – 94 points, Nick Stock at James Suckling
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Yangarra Estate High Sands Grenache 2018

$228.00
VINTAGE SUMMARY 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 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. WINEMAKING Hand-picked and mechanically sorted. 100% Destemmed, with 50% whole berries. Cold soak. Open fermenters. Plunged. Wild yeast ferment. No pressings are used in this wine. Kept on lees in 100% older French oak for 11 months. We have selected individual barrels that showcase the pedigree of the deep sand, with lifted fragrance, intense fruit expression and fine, gritty long tannin structure. Not fined. "So rich, complex and intense with a wealth of very ripe, powerful fruit on offer. Blood-orange and pomegranate notes, together with stony aromas, providing a very complex feel. The palate is super powerful and juicy. So very long, so rich and so well defined, showing mouthwatering tannins and a very sleek, long and juicy drive of red-fruit flavor. This has immense power and carries rich, ripe red and blue fruit. Wow. So intense. Drink or hold. Screw cap." - 98 points, James Suckling “Intense ruby colour, bright and clear throughout the glass. Wine gums, dry earth and wakame on the nose. The palate is medium in weight but full in power. Fruit sits with depth, but the tannin profile is something special in its intensity and grip. Great length, it lingers very long. Time in the cellar is highly recommended as this will age very well. If you're a classical Châteauneuf-du-Pape fan, then this is a wine to note.” - Stuart Knox, The Real Review
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Yangarra Shiraz 2019

$78.00
There are 87 hectares of vineyards at Yangarra, of which 47 are Shiraz made up of thirteen individual blocks. 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. Spread amongst an extra 70 hectares of creeks, native vegetation, and native corridors. Our estate has twelve individual blocks of Shiraz. Kept on lees in 20% new French oak, 80% older French oak for 10 months. VARIETY: 100% Shiraz "Straight down the barrel of generous and hearty shiraz with dark berries and plums, framed in cedary oak and spice. The palate is boldly mouth-filling, saturated with ripe blackberry and dark-plum flavors. Drink now. Screw cap." - 91 points, James Suckling
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Yangarra Blanc 2021

$69.00
Blanc is the result of years of research and quarantine of the best white varieties found amongst the ancient north-west Mediterranean vine types. The fact that these Châteauneuf varieties have been successfully blended for so many years, inspired the estate to pursue Châteauneuf’s top whites on the southern coast. The Blanc is produced using the simplest winemaking techniques to showcase the fresh and crunchy style these varieties provide. VARIETY: 49% Grenache Blanc, 13% Roussanne, 15% Clairette, 18% Picpoul, 5% Bourboulenc "Fresh and attractive fruit, in the pear and apple spectrum, with some light, pastry-like notes, too. The palate delivers a smooth, crisp impression with a gently chalky finish. I like the restraint here. A blend of 49% grenache blanc, 18% picpoul, 15% Claudette, 13% roussanne and 5% bourboulenc. Drink now. Screw cap." - 92 points, James Suckling
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Yangarra Roussanne 2021

$78.00
Yangarra are one of the country's leaders in producing the varieties from the Rhone Valley. Case in point being this excellent single varietal bottling of Roussanne. It is widely considered one of Australia's finest examples of what the variety is capable of. The fruit is all biodynamically grown and picked by hand, with only 60% of juice pressed. It's fermented with wild yeasts, and left for 7 months on lees in barrel where it undergoes further stirring for added texture and complexity. An organically grown high-quality example of this popular Rhone white variety. Textural and highly drinkable.
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Yangarra Estate Hickinbotham Clarendon Grenache 2019

$129.00
Our first release of this wine and the only wine we make that is not sourced from the Yangarra Estate. We felt with Grenache being our specialty that this small plot (0.9 ha) of Grenache planted in 1962 is incredibly well-suited to our portfolio of single block wines. Hand-picked on the 9th of March and mechanically berry sorted, 100% destemmed, crushed and then tipped into 1800 L ‘cocciopesto’ stone egg-shaped amphoras. The fermentation occurred in the amphoras, with a gentle maceration of only wetting the cap, and remained on skins for 90 days. No pressings are used in this wine. Matured exclusively in the amphora for a further 8 months. Hand-picked fruit is destemmed and fermented in 1800L egg-shaped amphorae, remaining on skins for 90 days. It then remains in the amphorae for a further 8 months. The resulting Grenache adds another exceptional expression to Yangarra’s stable. It holds great fruit purity and intensity, concentration, and a refreshing line of acidity.
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Yangarra Noir 2021

$69.00
Grenache is the emerging hero variety of McLaren Vale. Traditional blends of Grenache from the region focused on the varieties Grenache (G), Shiraz (S) and Mourvedre (M), and thus the term GSM. For many years in the old-world Grenache had many more blending partners. In France, namely the Sourthern Rhone, it can be blended with Cinsaut, Counouise, Picpoul Noir, Muscardin. In Priorat Spain, with Carignan. We started planting some of these obscure Southern Rhone and Priorat varieties in 2008 which has culminated in our first Noir blend being produced. Many of these varieties, including Grenache, have a blanc (white), gris (grey) and noir (black) expression of the variety, which lead to calling this the Noir. Kept on lees in 100% older French oak for 6 months after fermentation. VARIETY: 45% Grenache, 19% Mourvédre, 19% Carignan, 12% Shiraz, 4% Cinsaut, 1% Counoise "A bright assemblage of fresh red-fruit aromas and flavors with crisp, easygoing texture and a neat, succulent finish. 62% grenache, 15% shiraz, 12% mourvedre, 6% carignan, 3% cinsault and 2% counoise. Drink now. Screw cap." - 91 points, James Suckling
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Yangarra Estate High Sands Grenache 2019

$228.00
Sourced exclusively from our special Block 31 (1.7 Ha). At 210m elevation, this is the highest section of the 1946 planted bush vine Grenache, which also has the deepest sandy soil. Our small yields were hand-picked 6th of March and mechanically sorted. 50% whole berries were destemmed and placed in open fermenters, with a long, gentle maceration for a minimum of 21 days. Wild yeast ferment. No pressings are used in this wine. Matured on lees in older large French oak and ceramic eggs for 11 months. Bottled March 2020. On the palate, it reveals a perfumed, powerful and pristine with vibrant red berry fruit. Cherries, rose petal, clove, white spice, pomegranate seeds. Complex minerality with elegant, sculpted tannins. Pairs well with kangaroo tartare, all spice, parsley, lemon, chilli, free range egg and potato crisps or Roast duck with cherries
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Yangarra Estate IronHeart Shiraz 2019

$150.00
Sourced exclusively from Block 15 (1.8 Ha), which lies amongst a north facing gravelly ironstone outcrop where the North Maslin Sand geology comes to the surface. Hand-picked (29th March), 25% whole bunches and the remainder has been destemmed, mechanical berry sorted and crushed. Open fermenters and on skins for 16 days. A gentle maceration principle of wetting the cap and only draining and returning when reductive. Wild yeast ferment. No pressings are used in this wine. Kept on lees in 35% new French oak puncheons, 65% older French oak Puncheons for 9 months. We selected individual barrels which were blended and further matured for 7 months in a 2-year-old French 25hL foudre. Bottled September 2020. On the palate, it reveals intense and graceful with savoury oak tannins framing complex layers of bright fruit – blackcurrant pastilles, plum, blueberry, leather. Pairs well with steak with Heirloom tomatoes, slow roasted onion and red wine jus or Barbequed spareribs
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Yangarra Roussanne 2017

$78.00
2017 growing season was one of the coolest on record with a long ripening period. The grapes were hand-picked and carefully basket pressed, with only 60% of the extractable juice used to eliminate any potential broadness. No sulphur was added, and the juice was transferred to French oak barriques (10% New) without any settling or fining, where it underwent wild yeast fermentation. The wine was matured for 7 months, stirred monthly with the lees retained. No fining occured, just filtration. Pale gold colour with green highlights. Rich bouquet of apricots, white peaches, quince and Meyer lemon with subtle nuances of honey and dried white flowers. Deep and rich medium-bodied palate with a crisp acidity and creamy, oily texture for a smooth ride. Wet stone minerals are the foundation for a fruit mix of ripe peach, apple and citrus with undertones of honeycomb toffee and brioche. Closes with a persistent buttery and nutty finish. "Poached quince and pears with spicy and lightly honeyed aromas. The palate has a smoothly formed, fleshy texture. The honeyed, lees-derived influence sits well in this complex and textural white. Drink now." - 92 points, James Suckling
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Yangarra Roux Beaute Roussanne 2019

$129.00
The 2019 growing season was very dry, which resulted in incredibly low yields. We had a relatively warm lead up to the ripening period, which produced a very condensed and fast harvest. With Roussanne being a late ripening variety, it faired very well in a season like this, giving rise to concentration, freshness of flavor and marked natural acidity. Hand-picked from Block 6 (1.0 ha) on March 16th, our oldest Roussanne planting which is now 15 years old. 50% is destemmed, crushed, and filled to 675L ceramic eggs, where it is fermented and remains on the skins for 193 days. The other 50% is pressed into ceramic eggs and fermented off of the skins. The final blend was 40% extended skin batch and 60% without skin contact. The final blend was 40% extended skin batch and 60% without skin contact. Bottled November 2019. “This is a rich white, showing impressive structure and plenty of ripe lemon, pear, peach and mangosteen with some savory pastry-like notes, too. The palate has a tangy edge and smooth-toned phenolics carrying plenty of flavor. From organically grown grapes. Drink over the next six years.” – 94 points, Nick Stock at James Suckling
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