Yelland & Papps Barossa Valley

Wines - 2014 Second Take Pinot Noir

Gone But Not Forgotten

The Wine


We’ve ventured to the lofty heights of Norton Summit in the Adelaide Hills to source the fruit for our delicious 2014 Yelland & Papps Second Take Pinot Noir. Wild ferment, 100% whole bunch with 15 days on skins, 8.5 months in older French barrels before heading to bottle without fining or filtration it is a wine that has quickly become a favourite at our dinner table here at home. Medium cherry/red in colour with aromas of wild cherry, satsuma plum and red summer berry fruits along with notes of perfumed mulberry and raspberry coulis. Hints of vanillin, milk chocolate, leaf litter and spice with lighter notes of violets, porcini mushrooms and cherry danish.


It’s at the lighter end of the medium-bodied scale on the palate with vibrant fruit flavours of spicy cherry, juicy macerated plums and red berry fruits with a gorgeous wash of perfumed, purple floral notes lifting the wine up a notch. You’ll find hints of Asian spice, mushroom ragu, forest floor, milk chocolate, vanillin and lavender coming through on the mid-palate, which is fans out in an expansive display of flavour. The oak use in gentle and supportive, adding spicy nuance to the wine on the finish, which is medium length and shows a line of fine, lacy acidity and ripe, fine tannins with a wave of spiced red fruit disappearing into the distance leaving the drinker salivating for another glass. Perfect with light meat dishes or just by itself!


The Winemaking

100% whole bunch natural fermentation occurred in 100% new French Puncheons for 15 days with a gentle roll of the barrels twice a day. Once fermentation was complete the grapes were basket pressed into old barriques for MLF. After 8½ months in oak the wine was racked for the first time and bottled without fining and filtration

Picked on 10/03/14

100% wholebunch

wild feremnted

15 days on skins

into barrel 10/03/14 for 8 1/2 months

out of barrel 28/11/14

100% french oak 100% old seasoned oak

unfiltered / unfined

in bottle on 03/12/14

pH 3.62 TA 7.40

vegan friendly

12.4 % alc

600 bottles produced

RRP - $40

Winemaker: Michael Papps