Yangarra Old Vine Grenache 2024
These gnarly strugglers were planted in 1946 in a deep sandy dune we call The Beach, overlying the North Maslin Sands geological formation. The Old Vine Grenache is a complex, perfumed and elegant wine with a trademark tannin structure.
Sourced exclusively from 13.3 hectares of un-irrigated bush vines planted in 1946. Hand-picked in mid-March, selectively sorted in the winery. Gently destemmed with 50% crushed, 50% whole berries retained. Wild yeast fermentation in stainless steel. A very gentle pump over regime, often just wetting the cap. Some extended macerating up to 2 and a half months to polish the tannins. No pressings used. Maturation in a mixture of old Austrian and French oak foudre and puncheons, ceramic egg and amphora. Bottled February 2025. Certified organic and biodynamic.
Yangarra Old Vine Grenache 2024
These gnarly strugglers were planted in 1946 in a deep sandy dune we call The Beach, overlying the North Maslin Sands geological formation. The Old Vine Grenache is a complex, perfumed and elegant wine with a trademark tannin structure.
Sourced exclusively from 13.3 hectares of un-irrigated bush vines planted in 1946. Hand-picked in mid-March, selectively sorted in the winery. Gently destemmed with 50% crushed, 50% whole berries retained. Wild yeast fermentation in stainless steel. A very gentle pump over regime, often just wetting the cap. Some extended macerating up to 2 and a half months to polish the tannins. No pressings used. Maturation in a mixture of old Austrian and French oak foudre and puncheons, ceramic egg and amphora. Bottled February 2025. Certified organic and biodynamic.
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Description
These gnarly strugglers were planted in 1946 in a deep sandy dune we call The Beach, overlying the North Maslin Sands geological formation. The Old Vine Grenache is a complex, perfumed and elegant wine with a trademark tannin structure.
Sourced exclusively from 13.3 hectares of un-irrigated bush vines planted in 1946. Hand-picked in mid-March, selectively sorted in the winery. Gently destemmed with 50% crushed, 50% whole berries retained. Wild yeast fermentation in stainless steel. A very gentle pump over regime, often just wetting the cap. Some extended macerating up to 2 and a half months to polish the tannins. No pressings used. Maturation in a mixture of old Austrian and French oak foudre and puncheons, ceramic egg and amphora. Bottled February 2025. Certified organic and biodynamic.
