Yelland & Papps Barossa Valley

Wines - 2016 BB Pinot Blanc (last vintage) - on special


The Wine

Pinot Noir is a grape that has a proclivity to mutate over time; it’s a genetically unstable little beast, but that’s cool, it has given us the lovely Pinot Blanc as a gift. It tends to hang out in Europe, Alsace, Germany, France, Luxembourg, Italy, Hungary, Czech Republic and Slovakia where it answers to many names - Weißburgunder, Klevner, Fehér Burgundi, Pinot Bianco, Rulandské Bilé, Beli Burgundac. For the sake of simplicity, we just call it bloody delicious. We love it because it presents itself as a medium-bodied white wine with aromas and flavours redolent of crispy fresh fruits, a purity to its form and a delightfully crisp, sapid line on the palate. It’s just great drinking, equally at home slaking ones thirst at the beach while smashing back some oysters or proving a versatile match for all manner of dishes at the dining table. It is packed with the aromas of crunchy green apples, nashi pear and grapefruit with just a waft of custard apple rounding it out. Hints of almond blossom, marzipan clotted cream and soft spice with notes of elderflower, pine nuts and green tea noticeable further in the background. There’s a silky flow of pure fruit onto the palate again showing juicy green apple, pear, citrus fruits and perhaps a touch of melon. The wine shows a pleasing texture, medium-bodied I think we’d call it, with hints of lemon curd, almond paste, white flowers, spice, crushed stone and scattered herbs. Crisp, mineral-like acidity focusses the wine nicely on the finish which is dry, precise and long.

The Winemaking

The first fruit in for the season, the Pinot Blanc was picked on the 11th of February 2016. Destemmed and crushed, the fruit was pressed using the basket press to avoid any harsh phenolic and bitterness. Cold settled and racked clean to tank and 30% old french oak for a natural ferment using wild yeast. To develop some more texture the wine was left on its yeast lees for five months prior to racking, stabilising and filtering to bottle.

Bottled – 25th of August 2016

2608 Bottles produced

pH – 3.21

TA – 5.72

Alc – 13.1

Vegan Friendly


RRP - $25

Winemaker : Michael Papps