A nod to the blended white wines of Southern France. The Roussanne and Grenache Blanc grapes that make up this blend are from the meticulously farmed Yangarra Estate vineyard.
Texture is the key with this wine. The Roussanne spends 2 days on skins and the Grenache Blanc is left for 24 hours. Silty, chalky, powdery. Licks of freshly cut pear, spice-laden apple pie and a whisper of chamomile flow effortlessly through a fine dusting of powdery tannin.
Don't drink this wine too cold and drink it with gusto.
93 Points | Nick Stock | Jamessuckling.com
A 65/35 blend of roussanne and grenache blanc, this has attractive sliced-pear and poached-apple aromas, as well as light chamomile and green melon. Some sweet florals, too. Crisp, fresh and sturdy character on the palate, which sits well and emanates depth with pear and lemon flavors that sustain effortlessly. Some light skin contact, a rest in old oak and some time on fine lees has worked well here. Drink or hold.