VINTAGE SUMMARY

The 2015 vintage was one of the earliest and fastest we’ve ever seen here at Yangarra. Winter started off wet but then it was dry from the first week of August, and flowering set in early. During ripening we experienced steady daytime warmth and cool evenings - on the whole it was a mild summer with only one extreme heat day. A little rain in late January cooled the vineyards, and then harvest happened fast and furiously with a lot of blocks ripening at the same time. Despite this, we were able to get all of our fruit into the winery, and our natural ferments cruised along happily. It was a low-yielding year, but this only helped to intensify the flavours which are shown in the wines, alongside perfect natural acidity and exceptional colour. 

WINEMAKING

Grenache was hand-picked and received via a belt elevator, de-stemmed and then sorted via two sorting tables, resulting in tubs of perfectly whole berries. These tubs are then tipped into our open fermenters (to avoid macerating the skins), where the berries are cold-soaked for 5-6 days and undergo wild fermentation. A careful regime of plunging and drain and returns ensued before the wine was sent to older French barriques after about 12-14 days. The wine in barrel was kept on the yeast lees for approximately 10 months prior to blending. The wine received no fining, just filtration. Certified Biodynamic