2018 Yangarra Estate Noir Red Blend
2018 Yangarra Estate Noir Red Blend
"Cassis, cinnamon, clove. Sexy and charming. Yum! Intense and juicy with good structure."
Antoine Huray
"Dynamic and active nose. Violets and raspberry, peppery and spicy. Tight."
Bobby Linsley
$143.94
(Case 6 x 750ml)
Love it or your money back*
On orders
over $300*
Wine Collective Marketplace Product
"Cassis, cinnamon, clove. Sexy and charming. Yum! Intense and juicy with good structure."
Antoine Huray
"Dynamic and active nose. Violets and raspberry, peppery and spicy. Tight."
Bobby Linsley
Love it or your money back*
On orders Over $300*
Wine Collective Marketplace Product
"Clove spice, floral red fruits, black fruits. Elegant and balanced."
Sarah Linhart
"Bright fruit, good structure, good finish. A touch of whole bunch. Still very fresh."
Sabine Duval
Yangarra's brand new red blend is an absolute sensation. A beautiful cuvée that showcases vibrant Grenache, Mourvedre and friends in a vibrant mix of red fruit liveliness. We still can't believe this isn't more expensive...
Expert Reviews
It's impossible to bypass the southern Rhone Valley in writing about this wine with its blend of grenache, mourvedre, shiraz, cinsaut, carignan and counoise. Autosuggestion of course, but its ultra-fragrant bouquet crosses into that of the garrique, the juicy palate bubbling with similar flavours. Such value.
New wine to the Yangarra range. Blend of 40% Grenache, 21% Mourvèdre, 14% Shiraz, 12% Cinsaut, 11% Carignan, 2% Counoise. They’re about to plant picpoul noir and muscardin for use in future releases; Yangarra never does anything by half measures. It’s a great wine to drink. Spicy, herbal, fragrant, a bit different, plenty of character, the fruit to carry it. Sparks fly. I guess you’d call it red fruited and medium bodied but that’s just the start of things. You have to seek this out. It’s got something.
This youthful ‘village’ red has a very vibrant, energetic and composed feel with abundant mulberry, blueberry and raspberry aromas that flow to a composed, spunky palate that has vividly appealing fruit. A blend of Grenache, Mourvedre, Shiraz, Cinsault, Carignan and Counoise.
Deep purple/red colour with a coconut, slivered almond bouquet, fresh and bright. There's a stony terrestrial edge to it. The wine is medium-bodied and very dry but softly-textured, with abundant supple tannins and an aroma and flavour of dried banana. Medium-bodied, and very appealing. It's the antithesis of fruity. (Perhaps because it was fermented in concrete eggs?)
Deep purple/red colour with a coconut, slivered almond bouquet, fresh and bright. There's a stony terrestrial edge to it. The wine is medium-bodied and very dry but softly-textured, with abundant supple tannins and an aroma and flavour of dried banana. Medium-bodied, and very appealing. It's the antithesis of fruity. (Perhaps because it was fermented in concrete eggs?)
Taut and snappy with fabulous vibrancy. It is tight, youthful, and all about the fruit. A modern, high-energy style with a vibrant red-fruit core
Taut and snappy with fabulous vibrancy. It is tight, youthful, and all about the fruit. A modern, high-energy style with a vibrant red-fruit core
Tech stuff
Light
Full
How's it taste?
This is what Yangarra supplied for their tasting note... 'Lifted fragrance, with bright flavour and vibrant acidity.' It's a bit short. Madness, we say. This is a hoot, and you could probably scribe out paragraphs of descriptors to only just scratch the surface of what's on offer. Let's just say, tasting this wine feels like you can eek out each individual component varietal in the mix; the Grenache giving its usual lick of red forest berries all juicy and plump, the mataro a earthier undertone with blackberries, Shiraz a dark spectrum with violets and elderflower, Cinsault and Counoise the floral lift.
How was it made?
Whole berries were double sorted before going into open-top fermenters. We cold soaked the fermentation tanks for 5-6 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 wine was then sent to older French barriques after about 12-14 days and kept on the yeast lees for approximately 12 months prior to blending. The wine received 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?
Bobby Linsley
Senior Wine Advisor
Everyone is unique, including our palates. One person’s ‘yuck’ is another person’s ‘yum’, and therein lies the beauty of a holistic wine journey. Here are some options to enhance your wine experience with us: