Right from the earth and stone of its vineyard, Yangarra grew and made this Roussanne to be extraordinary. Months mellowing on its skins in big ceramic eggs ensured a wine of luxurious texture and distinc-tive flavour.
Hand-picked from Block 6 (1.0 Ha), our oldest Roussanne planting. The fruit is partially destemmed, crushed, and filled to 675L ceramic eggs, where it is fermented and remains on the skins for 134 days. The remaining 50% is pressed into ceramic eggs and fermented off of the skins. The final blend is 55% extended skin batch and 45% without skin contact.