2017 Yangarra Estate Shiraz

2017 Yangarra Estate Shiraz

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Love it or your money back*
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Taste Guarantee
Love it or your money back*
Free Delivery
On orders Over $300*

Expert Reviews

97 Points - James Halliday - Halliday's Wine CompanionFrom six estate blocks, 75% destemmed, every berry optically scrutinised by a very expensive piece of equipment that happily deals with any disease or other damage (say botrytis). Wild yeast-open fermented, plunged, 14 months in French oak (20% new). The pure singularity of this certified biodynamic wine has a different face to its King's Wood sibling. It relentlessly captures the senses with its dark spiced fruits, the aftertaste slowly diminishing.
95 Points - Steve Leszczynski - QWineThis is a superb Shiraz. The richness and density just pull you in. A fifth of the ferment was made with 25% whole bunches. Wild yeast fermented, it saw 25% new French oak for 16 months. Certified organic and biodynamic. As with the 2016, purple and blue fruit aromas reign supreme. Some cedar and dark chocolate are evident too. It's lush to taste. Dark plums are joined by blueberries and mulberries all roaming about consuming the mouth with silky feels. Savoury notes sit in the background courtesy of the whole bunches with brick dust tannins to finish. Superb drinking really. Drink now to ten years+
95 Points - Toni Paterson MW - The Real ReviewThis is an utterly mesmerising and compelling shiraz. Divine, concentrated dark fruit with very gentle spice. Classically-structured and not overdone in any way. Lively acidity and plentiful integrated tannin. An absolute steal at this price. Fabulous
94 Points - Campbell Mattinson - The Wine FrontBeautiful expression of shiraz. Just so effortless. One sip and you just know. Black berried fruits, spices here and there, ultra-fine tannin, impressive length. Great value in the overall scheme. Class written all over it. 94+ points.
94 Points - Campbell Mattinson - The Wine FrontWild ferment, whole bunches, whole berries, classy oak but only where it’s needed. Beautiful expression of shiraz. Just so effortless. One sip and you just know. Black berried fruits, spices here and there, ultra-fine tannin, impressive length. Great value in the overall scheme. Class written all over it.
93 Points - Andrew Graham - ozwinereview.comAnother standout from Yangarra, and I feel like a broken record. Every egg is a bird at Yangarra. This includes 50% whole berries and some whole bunches, fermented wild and matured in 25% new oak for 16 months. Dark berry fruit is luscious and round in a really classic McLaren Vale mode, but not excessive. Certainly bolder and more sweet fruit (and less oak) than the Chapel Hill, and on a similar plane of quality. Plush, medium to full bodied read of style and density. Maybe needs a bit more tannin. Otherwise super. Best drinking: Now to fifteen years.
90 Points - Huon Hooke - The Real ReviewDeep red colour with a good tint of purple. The bouquet has earthy, shaved almond to nutmeg spectrum of aromas. The wine is medium to full-bodied and savoury, dry and a little plain on the palate. It's a good, well-made wine that has potential and will very likely reward a bit of cellaring. The tannins are quite drying and it's a very savoury style all round.

Tech stuff

Yangarra Estate
McLaren Vale
Cellar to 2025
Screw Cap

How's it taste?

The younger brother to the King's Wood Shiraz at half the price. This Shiraz permiates spiced dark berries and lush tannins which is the result of 14 months in oak with good length. Deffinately good value.

How was it made?

Shiraz adopts a very different form at Yangarra than the typical McLaren Vale style, and is more akin to the cooler climate styles. Their single vineyard estate has twelve individual blocks of Shiraz. 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.

Approximately 10% whole bunches were used with 50% of the fruit remaining as whole berries. Mechanically sorted before going into open-top fermenters. Cold soaked until the onset of wild-fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. A careful regime of plunging and rack and returns. The resulting wine was kept on lees in 25% new French oak, 75% older French oak for 12 months. No fining, just filtration.

Who made it?

The Yangarra philosophy centers around producing wines solely from our single-vineyard estate, where our bush-vine Grenache is the keystone variety. With our feet firm in history, and our eyes on the horizon, Yangarra Estate now exists to deliver the essence of this beautiful place to your glass. McLaren Vale folks like to think that their region on the Gulf St Vincent, patron of viticulturers, has “the best Mediterranean climate on Earth.” With this foremost in mind, Yangarra Estate is devoted solely to producing wines from the best grape varieties of the southern Rhone, which lies on the north-west Mediterranean coast. Yangarra’s combination of rare geologies, moderate altitude, abundant sunshine and cool evening breezes make it perfect for growing varieties that thrive in these moderate maritime environments. Our respect of this special piece of country is evident in the wines we make from its grapes - every Yangarra Estate wine is a confident reflection of the nature of this land.

Not quite what you’re looking for?
Katie Zhang

Content Queen

When people ask me what my favourite wine is I say “Riesling!” then I follow up with “Shiraz, Cabernet, Champagne ohhh and Pinot Noir!”. Basically, if it tastes delicious I’m here for it, regardless of the varietal. Here are a few vino’s I’ve enjoyed recently, check them out: