Showing 25–27 of 27 results

Yangarra GSM 2021

$66.00
Our Grenache, Shiraz and Mourvèdre blend is inspired by the traditional estate blends of the southern Rhône. The Grenache is sourced from a combination of young and old bush vines. We select the most elegant and perfumed Shiraz and add Mourvèdre for fragrance and solid tannin structure. Each variety handled separately. Destemmed and selectively sorted in the winery. 50% whole berries retained. Wild yeast ferment. Each variety has a unique maceration, however a unifying principle of a very gentle pump over regime for a minimum of 14 days. The wine was matured in a mixture of older French oak puncheons and foudre, ceramic eggs and amphora. Certified Organic/Biodynamic. VARIETY: 53% Grenache Noir, 33% Shiraz, 14% Mourvèdre
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Yangarra Preservative Free Shiraz 2021

$58.00
The PF Shiraz is made from grapes grown on our certified biodynamic single estate vineyard, grown without herbicides, fungicides or synthetic chemicals. It is made without additions of any kind: sulphur (preservative), acid, tannin or finings. It’s a medium bodied, fresh, fruit driven wine that is delicious enjoyed as a young wine. With that in mind, we do have PF Shiraz back to our first vintage of 2013 that is still showing some of lovely vibrant characters. The wine was carefully basket pressed after approximately 2 weeks on skins. No additives were used throughout the entire production. No fining occurred, just filtration. VARIETY: 100% Shiraz "This is a very pure, super-young style of shiraz that is all about the unadulterated taste of blueberry and red-plum shiraz fruit. Smooth, open-knit, and plump, it has no sulfites added – hence the preservative-free acronym. Drink now. Screw cap." - 92 points, James Suckling
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Handpicked Capella Vineyard Chardonnay 2018

$43.45
Mornington Peninsula, Australia This wine has wonderful complexity on the nose with aromas of flowers, ripe melon and guava and generous barrel ferment character. It is a full-bodied Chardonnay with citrus fruits on the palate, some lanolin and well-integrated oak. Whole bunch pressing, barrel fermentation and regular lees stirring over 11 months in French oak add to the complexity of this full-bodied Chardonnay
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