2016 Yangarra GSM
Magical, deep crimson; as devotees of chateau Rayas and others from the Rhone Valley will attest, Grenache has many faces, the most admired in that pan of France is its serious, long-lived, complex and structured single-varietal pose. But it's usually in a blend, and in Australia, usually with Shiraz and Mourvedre. This is a compelling example of all the individual flavours of its components.' Read more
Critic Reviews
Magical, deep crimson; as devotees of chateau Rayas and others from the Rhone Valley will attest, Grenache has many faces, the most admired in that pan of France is its serious, long-lived, complex and structured single-varietal pose. But it's usually in a blend, and in Australia, usually with Shiraz and Mourvedre. This is a compelling example of all the individual flavours of its components.'
Technical Attributes
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![Producer]()
Producer: Yangarra Estate
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![Varietal]()
Varietal: Grenache Shiraz Mourvedre
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![Region]()
Region: McLaren Vale
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![Alcohol]()
Alcohol: 14.5%
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![Net volume]()
Net volume: 750ml
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![Vintage]()
Vintage: 2016
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![Cellar to]()
Cellar until 2023
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Style GuideLight Intense
Producer: Yangarra Estate
Varietal: Grenache Shiraz Mourvedre
Region: McLaren Vale
Alcohol: 14.5%
Net volume: 750ml
Vintage: 2016
Cellar until 2023
Tasting Notes
Bright and perfumed with chewy earth and spice characters, this is a fine example of what an evenly spread palate tastes like. A wine with a backbone of old bush vine Grenache planted in the 1940’s. This wine will continue to evolve with cellaring, but can also be enjoyed in its youth alongside barbequed meats.
Winemakers Note
The grapes from each block were hand-picked, de-stemmed and mechanically sorted. Whole berries were then transferred to open-top fermenters. We cold soaked the fermentation tanks for 5 days until the onset of wild fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. The open fermenters underwent a careful regime of plunging and drain and returns. The 2016 growing season was marked by a dry spring and was headed for a very early and compressed season. We had some mild summer rains which slowed the sugar ripening of the vines down, and helped give brightness and fleshiness to vintage. Peter Fraser