The Yelland & Papps Story
Yelland & Papps is a 1st generation husband and wife team starting in 2005 in the iconic Barossa Valley, using a minimal intervention approach to create elegant, structured fruit forward wines to enjoy in a social aspect or can cellar gracefully for many years to come. In the winery there a focus on using a lot of whole bunch fermentation, no filtration, larger format oak and putting 100% whole bunches in puncheons and letting them sit for up to a year in some cases. All wines are wild fermented, unfined, vegan friendly and unfiltered with only a couple whites being filtered. It encompasses not only the old-vine material of the Barossa, but names familiar to all such as Shiraz, Grenache and Mataro all make an appearance in the Yelland & Papps range. It’s a passion for the future stars of the Barossa, varieties such as Vermentino, Carignan, Roussanne, varieties that are well-suited to Australia’s most famous wine region and the proof is in a glass of Yelland & Papps wines. Their wines showcase fruit as the hero and using a lighter touch with fine grain oak, make wines that are delicate and elegant. Using minimal inputs during the winemaking process to allow the fruit to speak in a clear voice, uncluttered by overzealous oak and a heavy hand.
Why's this wine for you?

Barossa is a place of deep history, of established varieties, of tradition. That’s one of the reasons itis so important, and so popular. That said, we love it when tradition is turned on its head. Enter Yelland & Papps.

Michael and Susan are 1st generation winemakers in a region where the mantle is typically passed down from parent to child. They make boutique wines from small parcels of fruit sourced from their own estate vineyards and from winegrowing friends across the valley.

There’s a huge range to explore - some of the wines more experimental than others but every bottle Barrossan through and through - expressive and intricate.

RRP: $30.00
Now $15.00
(12 or more)
$16.00 per bottle

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The Brief
Net Volume
Cellar to
How's it taste?
Think pure, plump and juicy plum and berry fruits, a touch of sour cherry bite, plenty of spicy nuance, a waft of gingerbread and frangipani and a whole lot of effortless, slurpy drinkability.
How was it made?
Hand-harvested, wild yeast ferment with a proportion of whole bunches and extended skin contact before 20 months in gentle old seasoned French oak barrels.
The Who
Critic Reviews
Expert Review
Expert Review
95 Points
James Halliday - Halliday's Wine Companion
70.1% grenache, 24.9% mataro, 5% carignan from multiple vineyards with an average age of 87yo. Wild yeast-open fermented with an average of 38% whole bunches, 16 days on skins, matured for 20 months in used French oak. The cool vintage is reflected in the savoury intensity that permeates every part of a (very) complex wine. Food matches? A hundred or so.
Expert Review
Expert Review
92 Points
Mike Bennie
it’s still go plenty of get up and go, this wine. Sour cherry, sour plum, but in that moreish, slightly sweet and sweaty kind of way. Green herbs, light white pepper note, sloshy, juicy texture and a crispness to tannin and acidity that keeps things higher voltage. Glossy glide across the palate, whoops, down the gullet. Fun and frivolous and just so darn delicious.
Customer Reviews
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