Yangarra Circle Piquepoul 2024: Tasting Notes

WINE STYLE → Coastal, saline & razor-fresh

Piquepoul is made for seafood, and Yangarra’s is a brilliant local example: delicately perfumed, tightly focused and genuinely refreshing. Expect lemon peel and green pear, a hint of white flowers, then a clean, mineral line that reads like ocean spray and oyster shell. It’s dry and linear with crunchy acidity, finishing saline and moreish — the kind of white that disappears quickly once the platter arrives.

Highlights

• Certified biodynamic and organic; vegan-suitable
• 93 points – Halliday Wine Companion (Marcus Ellis)
• 90 points – Winepilot SA Wine Guide (Shanteh Wale)
• 100% Piquepoul Blanc from Yangarra’s Blewitt Springs estate
• Cool-fermented in stainless; matured on lees with stirring in stainless and cocciopesto amphorae for 4 months
• pH 3.11; TA 6.7 g/L; dry style (≈ 2 g/L residual sugar)
• 12.5% ABV

Tasting Notes

Lifted aromatics of lemon peel, green pear skin and delicate florals, with a clean, sea-spray freshness. The palate is tight and precise, driven by crunchy acidity and a distinctly mineral finish — think oyster shell, citrus pith and a gentle saline lick that keeps everything feeling light, dry and food-ready.

Winemaking

Hand-picked mid-March, then the clear juice is cool-fermented in stainless steel to preserve fragrance and natural acidity. The wine is matured on lees with stirring in a mix of stainless and cocciopesto amphorae for four months, adding a subtle savoury texture without pulling focus from the variety’s bright, mineral core.

Vineyard & Vintage

From Yangarra’s elevated single-vineyard estate in Blewitt Springs, McLaren Vale, with sandy loam over clay and ancient North Maslin Sands geology. Planted in 2015, this small block suits Piquepoul’s naturally high-acid profile perfectly, delivering a wine that feels coastal and poised rather than overtly fruity.

Why We Love It

Because it’s the kind of white that makes a seafood spread feel instantly more special. It’s precise, mineral and quietly complex — all freshness and fine detail, with biodynamic farming bringing clarity rather than weight. Keep a bottle in the fridge for oysters, prawns, sashimi, or any dinner where you want the wine to sharpen the whole table.

Food Pairing

Made for oysters, prawns, sashimi and anything with a clean saline edge. It’s also excellent with calamari, ceviche, fish tacos and herb-forward salads — the acidity loves citrus, chilli and briny flavours.

Try matching this wine with →

• Oysters with mignonette — Find a Recipe
• Calamari (fried or grilled) — Find a Recipe
• Ceviche — Find a Recipe

Mood or occasion to match this wine…

Beach-bag wine, but with real polish. Chill it hard, bring a dozen oysters (or a bag of salty chips if that’s the day), and let the lemony, saline edge do the work. It’s also a perfect “first bottle” while you’re cooking — it keeps the palate bright and the vibe effortless.

Cellaring

Best in its youth for maximum crunch and citrus lift, but it will hold for 2–3 years if you enjoy a slightly more savoury, integrated expression.

Producer

Yangarra Estate Vineyard is a benchmark biodynamic producer working from a single estate in Blewitt Springs, McLaren Vale. The Yangarra team focuses on farming detail and gentle handling to express site — with a Rhône-variety lens and a modern, restrained hand in the cellar. The Circle range is their vibrant, earlier-drinking suite, still shaped by the same principles: purity, fine structure and a clear sense of place.

Related Wines To Try →

• Same producer, more pithy texture — Yangarra Circle Grenache Blanc 2024
• Biodynamic Margaret River white with citrus precision — Cullen Dancing in the Sun White 2024
• Another saline, seafood-first white — Angove Wild Olive Organic Sauvignon Blanc 2024

FAQ

What does Yangarra Circle Piquepoul taste like?

Lemon peel, green pear and delicate florals, finishing with crunchy acidity, subtle salinity and oyster-shell minerality. Dry, light and extremely refreshing.

What is Piquepoul?

Piquepoul (often “Piquepoul Blanc”) is an old southern French variety prized for its naturally high acidity and mineral, citrus-driven profile. It’s often described as a seafood grape because it stays bright and saline, even in warm Mediterranean climates.

Is it sweet or dry?

Dry. It has bright fruit notes, but it finishes clean, mineral and mouth-watering with low residual sugar (≈ 2 g/L).

Is it oaked?

No obvious oak. It’s fermented in stainless and matured in stainless and amphorae, focusing on freshness, texture and mineral detail rather than oak flavour.

How should I serve it?

Serve well chilled (around 7–9°C). It’s brilliant straight from the fridge, especially with oysters and seafood.

Is it biodynamic and vegan?

Yes — it’s certified biodynamic and organic, and vegan-suitable.

Who will love it most?

If you love crisp, saline whites (Albariño fans, coastal Riesling drinkers, Chablis lovers), this is a lovely fit — especially if your ideal pairing is seafood and sunshine.

(SKU: YG_CIPQ_CV)