Yangarra Roux Beaute Roussanne 2018
- Certified Organic
- Certified Biodynamic
- Vegan Suitable
RegionMcLaren Vale, SA
"This complex, intensely flavoured Roussanne has such seamlessly layered style with a sense of purity and lightness. The stone-fruit, mineral and fresh-cream aromas are tinged with lemon rind and fresh butter. The palate has fine-grained texture with a sleek, fresh delivery of peaches and lemons. Smooth-honed with a long finish. Super.” 95 POINTS Nick Stock, JamesSuckling.com
This is seriously good, floral, complex, textured white wine.
Tasting notes from the winery for Yangarra Roux Beaute Roussanne 2018
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.
VINTAGE SUMMARY The 2018 growing season was a text book growing season, a very mild spring, a generally dry summer. With moderate yields, we harvested relatively early on the 10th of March (a fruit day in the biodynamic calendar). The 2018 wines produced typically darker and more intense wines.
WINEMAKING Hand-picked from Block 6 (1.0 Ha) on the 16th March, our oldest Roussanne planting which is now 15 years old. 50% is destemmed, crushed, and filled to 675L ceramic eggs. Fermented on skins and remained on skins for 193 days before pressing. No pressings retained. The other 50% is pressed into ceramic eggs, fermented off skins. The final blend was 40% extended skin batch and 60% without skins. Bottled November 2018.
TA: 4.8 g/L
Variety: 100% Roussanne
Region: McLaren Vale, South Australia.
Geology: North Maslin Sands (54 million years old)
Soil: Weathered sands mixed with ironstone gravels
|Region||McLaren Vale, SA|
|Alcohol Level||Moderate [12-13%]|
95 POINTS – "This complex, intensely flavored roussanne has such seamlessly layered style
with a sense of purity and lightness. The stone-fruit, mineral and fresh-cream aromas are tinged
with lemon rind and fresh butter. The palate has fine-grained texture with a sleek, fresh delivery of
peaches and lemons. Smooth-honed with a long finish. Super. From organically grown grapes.
Drink over the next six years. Screw cap. Nick Stock, JamesSuckling.com,
93 POINTS – "There’s a whole bunch of percentages and details on what fruit goes where and
when and how much is skin fermented (a fair bit here) but I think its best said that this is roussanne
which is built like an orange wine and raised in ceramic eggs off a biodynamic vineyard... That being
said, it’s a wine of impact and grip for those seeking plenty out of a white wine." Mike Bennie, The
95 points Toni Paterson The Real Review: 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
94 points Halliday Wine Companion 2019: Estate-grown 13yo vines, 50% foot-stomped and fermented in a 675l ceramic egg, remaining on skins for 160 days before pressing, 50% also fermented in a ceramic egg without skins, the final blend resulting in 60% extended skin contact, 40% without skins. It's incredible that so little evidence of wild, way out winemaking has produced a bright straw-green wine, that truly tastes of roussanne, a non-aromatic variety. The only sign is a touch of heat or ginger (I don't know which) that flickers every now and then. Drink by 2026
94 points Campbell Mattinson - The Wine Front: Grown biodynamically. 50% fermented on skins in two ceramic eggs, 50% fermented in ceramic eggs but not on skins. Final blend is 60% of the extended skin contact egg portion. Bottled unfined. 250-ish dozen made. Beautiful white wine. It crackles, it floats and it charms. Spice, florals, stone fruit and mineral. There’s grip to the finish but it doesn’t gather; it’s exquisitely well pitched and balanced. A class. Heady with florals but taut and controlled. Drink 2018 - 2022
94 points Nick Stock - jamessuckling.com Top 100 Aus Wines: Beautiful power and refinement here. This has a stony edge to the nose with flavors of pears and pear skin. Months on skins have added mellow and nutty grip to the palate. This will be fascinating as an aged wine. Drink or hold.
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