Yelland & Papps Barossa Valley

Wines - 2014 Second Take Roussanne

Second Take

The Wine


Ohhh yeah it’s funky. If it was a band it would be P-Funk or Funkadelic, it is the George Clinton of wines….. It's got some junk in the trunk. Glorious Roussanne…. Originally from the Rhone Valley in France and equally at home here in the Barossa is one of our favourite white varieties and we’ve jazzed this little 2014 Yelland & Papps Second Take Roussanne up a little. Consider it new world wine made in an old world way. It’s cloudy and leesy and just drop-dead drinkable and we are sure you will agree. Cloudy mid-yellow/gold in colour with perfume that leaps out of the glass. Fruit aromas of lemon, apricot, pear and apple come into play underscored by hints of cinnamon, curry powder, frangipani and jasmine blossom, clotted cream, almond paste, dried honey, crushed quartz, dried tangerine rind and grilled nuts. It’s a heady brew!


There is a savoury flow of fruit onto the front palate showing characters of Meyer lemon, apricot, nashi pear and yellow apple with just a waft of guava in the mix. Underneath the fruit lie an array of complex flavours. Grilled nuts, soft spice, gingerbread, crushed rock, garam marsala, frangipani, creme fraiche, dried citrus rind and honeysuckle. Textured and slinky with a pithy edge and a distinctly savoury twist it is a wine that ebbs and flows in the glass constantly changing and revealing different facets of its personality, one moment smelling like a fresh natural cider, the next like a field of blossom, it is fascinating and delicious in equal measures. Think charcuterie, seafood or medium-bodied dishes at the dinner table and this wine will see you right. 

The Winemaking


18% of the blend has been fermented on skins for 15 days while the remainder has been crushed, basket pressed and naturally fermented in 100% French Oak (5% new). 9 months in oak for maturation with the occasional lees stirring to give the wine texture prior to bottling unfined and unfiltered

crushed on 21/02/14

lees stirred

wild ferment in barrel

into barrel on 24/02/14 for nine months

out of barrel 28/11/14

100% french oak / 5 % New

unfiltered / unfined

in bottle on 03/12/14

pH 3.31 TA 6.90

vegan friendly

11.7% alc

1600 bottles made

RRP - $40

Winemaker: Michael Papps