Yangarra Roux Beaute Roussanne 2024

97 POINTS

Marcus Ellis - Halliday Wine Companion

66% of the final blend was fermented and kept on skins for four months in 675L ceramic eggs, with the residual whole-bunch pressed to eggs. Unlike the '23, which required coaxing from the glass to reveal its secrets, this leaps forth. Not brashly, that is not its way, but with elegant certainty. The Estate Roussanne from ’24 is a more effusive affair, while this is stony and mineral, yet still with fruitful depth and power. Orchard fruits, apples, pears, peaches – heirloom of feel – green almond, sage, raw quince, green tea, coriander seeds and dried Persian lime. Pithy, tangy, chewy, such a treasure trove for texture seekers; this is another impeccable release for this groundbreaking wine. Brilliant, and the value for this quality and character is extraordinary.

96 POINTS

Erin Larkin - Robert Parker Wine Advocate

The 2024 Roux Beaute Roussanne hails from a fantastic year in McLaren Vale. Warm and dry, with a healthy lead-in, thanks to the cool 2023 season that preceded it. I was lucky enough to taste a bottle of the 2015 Roux Beaute Roussanne last night at dinner, and the wine was aging so slowly; among some very strong French icon wines, it more than held its own and never wavered from expressing the freshness and detail of this place in McLaren Vale. So here, the 2024 Roux Beaute Roussanne is floral and fresh, and the phenolics really help the flavors to penetrate onto the palate. This is already so concentrated and intense but with tightly wound phenolics. This will be a superstar. It will not be released until May 2026. 14% alcohol, sealed under screw cap.

95 POINTS

Shanteh Wale - Winepilot

100% Roussanne from the oldest plantings. Matured in ceramic eggs for 7 months. How they manage to maintain such distinctive Roussanne character in the changing seasons, must come down to site and the knowledge passed down over the generations. For this is a voluptuous wine, immediately showing melon, baked apple and honeysuckle. Honeycomb and nettle with lovely round curves and arches of preserved grapefruit and lemon. A benchmark bottling of Rossane year after year. Serve with artichokes or fat white asparagus swimming in butter.

95 POINTS

Ray Jordan - Winepilot

This comes off the oldest Roussanne planting on the estate. There’s one thing you do notice: Peter Fraser did not shy away from colouring the whites, and this has a brilliant golden colour. Skin fermentation, the use of ceramic eggs, whole bunch basket pressing, and maturation in ceramic eggs all contributed to a wine that captures the plush textural richness of this variety in a way that is so impeccably balanced. Loads of creamy, nutty, slightly savoury characters provide a mouth-filling experience. Lovely wine.

93 POINTS

Mike Bennie - The Wine Front

Ewe Bewdy. A couple of months on skins. Hangs out in amphora. Proper. It’s a wine to keep coming back to, there’s things to check in on. I mean you always come back to a bottle, per se, but the thing is this one delivers curiosity. It’s good, but doesn’t surprise or uplift in the way amazing wine may. It’s solid. Built on alternating waxy and chalky texture, a plushness, but then also a sense of ‘watery’ and while the perfume flourishes with florals, citrus dried and fresh, exotic spice, the palate is more subdued, if not muted, though pear and citrus, dried and fresh again, also make a presence felt. It’s squeaky and tight in the finish. It does a lot, but there’s a sense of wanting more.