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  • A balanced and restrained style
  • "This one of my favourite wines in the country." - Toni Paterson MW, The Real Review
  • Beautifully expresses the Roussanne varietal and its site

Tasting Notes

Colour Pale-Straw
Nose Lifted aromas of florals and stone fruit - full of interest.
Palate "It tastes of stonefruit, oyster shells, nashi pear and gunsmoke. There’s honeysuckle here too, but it’s whispered at most." - Campbell Mattinson
Food Pairing Roast chicken.
Cellaring 5-10 Years
Notes 100% Roussanne. Lifted aromas of florals and stone fruit - full of interest. "It tastes of stonefruit, oyster shells, nashi pear and gunsmoke. There’s honeysuckle here too, but it’s whispered at most." - Campbell Mattinson "Roux Beauté began as a winemaking trial in 2013, with the intention of growing and making an extraordinary Roussanne. The grapes fermented and matured on their skins in big 675L ceramic eggs. The resulting wine is luxuriously textured, and showcases the varietal flavours of Roussanne and the distinctive characters of the site. It will age wonderfully given time in the cellar. The name “Beauté” captures our intention to beautifully express the Roussanne varietal and its site. Roux, the French word for ‘russet’, is the likely part origin of the name Roussanne, and refers to the reddish tinge that forms on the skin of the yellow-green fruit." - Yangarra Estate
Variety Roussanne
Body Medium Bodied
Oak Type None
Vintage 2017
Region McLaren Vale
Country Australia
Sustainability Biodynamic
Alcohol 13.0%
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.
Toni Paterson MW
This one of my favourite wines in the country. It seems to hit that magical place where it is neither sweet-fruited nor savoury but instead sits somewhere gloriously in between. It is a hard wine to dissect as it is so well-balanced. I love the texture, the palate weight and the inherent brightness. Flecks of lime, fresh cream and faint fruit juiciness tied together by savouriness
Campbell Mattinson
Grown biodynamically. 50% fermented on skins (and remains on skins for 131 days) in two ceramic eggs, 50% fermented in ceramic eggs but not on skins. Final blend is 67% of the extended skin contact egg portion. Bottled unfined in November 2017.

This release feels reserved, or at least reserved in the context of a fairly rich style. It’s not throwing a great deal of aroma and the palate feels a touch ungainly. It will find its way. It tastes of stonefruit, oyster shells, nashi pear and gunsmoke. There’s honeysuckle here too, but it’s whispered at most. It’s had nearly two years in bottle but it needs another couple. - 92+ points


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