Wines - 2012 Second Take Roussanne
Cloudy, un-fined/un-filtered green-tinged pale straw akin to fresh, natural cloudy apple or pear juice the 2012 Yelland & Papps Second Take Roussanne show vibrant aromas of pithy lemon & lime, nashi pear, guava & feijoa, bristling with wild-yeast complexity and leesy nuance. Softly spiced with hints of citrus rind, almond paste, white flowers, clotted cream, lemon curd, nougat and proving bread. Vivid and vital aromas with a yeasty, almost cider-like edge that is undoubtedly compelling on the nose.
There is a sleek, focussed fruit presence as the wine enters the mouth, encased in glassy, mineral-laden acidity. Fruit flavours of guava, juicy lime, pithy lemon and fresh pear juice fly across the palate underscored with hints of nougat, crème fraiche, almond paste, orange zest, pear drops, and fresh proving bread dough with lighter wafts of marzipan and broth. Slinky with a very textured mouth feel thanks to a slight phenolic twist, the wine displays a nervy, stony acid line that shimmers and crackles throughout its length. The wine finishes clean and focussed with great tension between the fruit, acid and phenolic characters as a flies along to a persistent finish. Pure, unadulterated & fun drinking.
Have thrown the traditional Australian wine making book out the winery door to practice more old world techniques. New world wine in an old world way….
Crushed on 09/03/12, lees stirred, wild fermented in barrel. In barrel on 13/03/2012 for ten months, out of barrel on 14/01/13
100% French oak / 10% new, bottled unfiltered, in bottle on 16/01/13
pH 3.28 TA 7.25
366 bottles made
The vineyard is located on the north eastern side of Greenock, was planted in 2002 and is now tendered to by fourth generation grape growers the Materne family. Cropped at 3 tonnes per acre.
- 92 points - Philip White - In daily / Drinkster
Wine reviews: Philip White
THIS crack Barossa outfit blew me away with its Devote Shiraz Roussanne blend a
couple of months back. Now they wind the price up a notch and forget a lot more
technology to make a back-to-the-future wild and cloudy wine that reminds me very
much of a dry perry. Take that Northman cross of the quince and the pear, the Passecrassane.
Ferment its juice dry, to remove the prophylactic effect of its sugar, and
highlight instead its bright oxalic-rhubarb acidity. Then poach some fresh slices of the
fruit in that liquor and have them cold in the morning with fresh ashed goat cheese from
the Kangarilla Creamery and a glass of this and you’re on the session. “New world wine
in an old world way” is the Y&P technical explanation and not once is the term “natural
wine” used anywhere. Let’s call it wild yeast barrel ferment lees stirred bottled
unfiltered Barossa Valley Roussanne and get on with it, shall we? Stunning. What’ll
become of it? I dunno. Not much point in waiting to watch it fall apart while it tastes
this good now.
- 92 points - Gary Walsh - The Wine Front
- 94 - excellent - Stuart Robinson - The Vinsomniac
- 92+ & 92 points - Andrew and Rod - Red To Brown
- Steve Leszczynski - Q Wine
- 93 very good - excellent - Jeremy Pringle - Wine Will Eat Itself
- Michael Ellis - The Wine Punter
- 93 points - Mike Bennie - WBM Trade
- 94 points - Jesse Lewis - Sealed with Wax
Excellent-Outstanding / 94 points