Discover the complex and characterful Yangarra Estate Blanc from McLaren Vale. Enjoy the gently aromatic notes of almond skins and warm sandy soils, complemented by fresh apricot flavour and subtle hints of apple blossom and white flowers. Perfectly food-friendly, pair with seafood, Asian-inspired dishes, or Moroccan cuisine.

About the Producer

The Med meets Mclaren Vale at Yangarra where single-estate Mediterranean varieties planted as far back as 1946 are grown in a traditional bush-vine style. The Blewitt Springs sub region of McLaren Vale, South Australia, is home to Yangarra Estate - 250 acres of vines in 35 individual blocks spread amongst 420 acres of creeks, native vegetation and nature corridors. It's here in their state-of-the-art winery that 'Australian Winemaker of the Year 2016', Pete Fraser, crafts his elegant wines full of concentration, complexity and texture.

Yangarra is an aboriginal word meaning ‘from the earth’ and Yangarra Estate is devoted to producing wines from the best grape varieties of the southern Rhone, and its combination of rare geologies, moderate altitude, abundant sunshine and cool evening breezes make it perfect for growing varieties that thrive in these moderate maritime environments. Customers and critics alike love these wines.

Vineyard and Winery

The 2020 harvest will be remembered for many years, mostly for all the wrong reasons. The growing season was marred by a very hot spring and the bushfires that ravaged vast areas of Australia. Luckily Mclaren Vale was untouched by either the fires or smoke taint. The very hot spring did lead to lowest yields on records, but as the grapes started their ripening process the weather miraculously cooled to one of the most mild ripening seasons, resulting in wonderful concentration of flavour, retention of natural acidity and brightness of fruit, but above all beautiful finesse and balanced tannins. Hand-picked and whole bunched pressed. The Grenache Blanc and Roussanne were pressed and fermented separately. The Picpoul (8%), Clairette (10%) and Bourboulenc (3%) were picked together, as the ripeness was very similar and their volumes small. The unclarified juice was fermented in 675 litres ceramic eggs and older French oak barriques, with no acid or sulphur additions. These varieties are supposedly very susceptible to oxidation, but we find we get better results not adding sulphur until the completion of primary sugar fermentation. The resulting wine was then matured in those same vessels on the lees and stirred monthly for 4 months.