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  • Made by Peter Fraser - 2016 Winemaker of the Year (James Halliday Wine Companion)
  • Great emphasis on perfume, tension and precision
  • A beautiful Grenache that exudes class

Tasting Notes

Colour Dark Red
Nose Lifted noted of florals, cherries & herbs
Palate Excellent acid & tannin structure. Elegant fruit, with a long finish of lingering freshness and purity.
Food Pairing All red meat dishes.
Cellaring 10-15 Years
Notes "The name ‘Ovitelli’ is a portmanteau of ‘ovi’ and ‘vitelli’ meaning ‘egg’ and ‘life’ respectively. The Ovitelli Grenache is our most perfumed and elegant Grenache from the sands at Yangarra. The vibrant fruit of the dry-grown 1946 planted bush vines is rewarded with a long, luxurious ferment and a whole autumn on skins in big ceramic eggs. This is our most elegant Grenache with great emphasis on perfume, tension and precision." - Peter Fraser, Winemaker
Variety Grenache
Body Full Bodied
Oak Type French Oak
Vintage 2017
Region McLaren Vale
Country Australia
Sustainability Biodynamic
Alcohol 13.5%
Bottle Size 750ml (Bottle)
Closure Stelvin
Yangarra Estate
Yangarra Estate is the Australian (specifically McLaren Vale) operation of Kendall-Jackson, one of the leading premium wine producers in California. In 2000 Kendall-Jackson acquired the 172ha Eringa Park vineyard from Normans Wines - the oldest of the vines date back to 1923! The renamed Yangarra Estate Vineyard is the estate base for the operation, which built a state-of-the-art premium red wine-making facility in 2010 and is moving to certified organic status with its vineyards.

In 2012 it purchased the historic Clarendon Vineyard from the estate of the late Alan Hickinbotham and the winemaker is the brilliant Peter Fraser. James Halliday has said of the Estate - “I could write six columns about Yangarra Estate and winemaker Peter Fraser and still have more to say.”

Their Ironheart Shiraz is as good as any McLaren Vale Shiraz you'll come across and their minute production (think 160 cases only) of the High Sands Grenache is a remarkable rendition of old, old vine grenache. Their portfolio is incredibly strong from their entry levels through to the icons. If you haven't yet been introduced to their wines, you're in for a very nice surprise.

Congratulations to Peter Fraser who was named Winemaker of the Year in the 2016 Wine Companion!
McLaren Vale
The McLaren Vale wine region is located less than an hours drive south of Adelaide, along the coastline.

Shiraz is by far the most widely planted variety, and the most important variety for the region, accounting for about 50% of the total crush. Every winery in the region will likely be producing at least one or more Shiraz wines, and with the wide range of unique terroirs available, each influenced by the maritime climate in unique ways, each Shiraz will have its own regional nuances.

Shiraz produced in McLaren Vale will often exhibit chocolate and coffee notes, with a little less pepper than those from Barossa Valley, and are often blended with Grenache. Other red varieties grown include Cabernet Sauvignon (and Merlot blends) Sangiovese, Tempranillo, Petit Verdot, Tannat and Zinfandel. The main white variety would be Chardonnay, however Semillon and it's common blending partner Sauvignon Blanc are made, alongside lesser amounts of Riesling, Pronto Bianco, Vermentino and Fiano.

If you plan to visit McLaren Vale there are over 65 cellar doors so you'll be spoiled for choice, ranging from the small-boutique wineries to very large wineries. The drive from McLaren Vale up to the Barossa Valley is very scenic, passing over the rolling Adelaide Hills, and though the quaint German-settled town of Hahndorf.
Campbell Mattinson
Vines planted in 1946. Hand picked, sorted, destemmed, crushed and tipped into two 657 litre ceramic eggs. Kept on skins for 138 days post ferment. No oak time at all; ceramic eggs only; no pressings either. Price seems to have been reduced; I can’t imagine anyone complaining.

Beautiful grenache. Fresh, firm, spice-ripped and characterful. A joy to sit and sip. Redcurrant, sand, graphite, cloves, peppers and roasted spices.It cruises, curves and carves its way through your mouth in majestic fashion.
Toni Paterson MW
I adore the individual nature of this wine. The medium-depth colour is clear and vibrant. Snappy and fragrant are the cherry aromas. The palate is light yet textural; it epitomises suppleness and the flavours are lively and intense. I particularly enjoy the burst of cherry fruit on the finish, with the flavours long and satisfying
James Halliday's Wine Companion
From Block 30 (2ha) planted '46 adjacent to the High Sands Block. Hand-picked, destemmed, mechanically berry-sorted, crushed, fermentation and 138 days on skins in 675l ceramic eggs, pressed and returned to the eggs for a further 6 months maturation. Clear, bright crimson, it is 100% fresh and firm, almost to a fault. If this be an issue, all you have to do is watch its triumphal march over the years in your cellar.


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