Wines - 2017 Second Take Roussanne
Wine 2017 Second Take Roussanne
Range Second Take
Varietal 100% Roussanne
Region 100% Barossa Valley
Bottles Made 2300
Winemaker Michael Papps
- Clones? Unknown
- Year Planted? 2001
- Organic/biodynamic? No
- Soil? Loam/red clay
- Direction/Aspect of vineyard? East/West
- Elevation? 240m
- Hand or machine picked? Hand
- whole bunch fermented? N/A
- Sorting (if done) by hand or machine? Berry or bunch sorted? None
- Co-fermented or blended after fermentation? Blended
- Open, tank, roto or barrel fermented? Barrel
- Wild or cultured yeast? Wild
- Total time on skins, including cold soak, fermentation add post fermentation maceration
- Basket or Bag Press? Basket
- Pressed direct to barrel or via tank? Tank
- Oak or Tank maturation? Oak
- Percentage of new oak, and country of origin of oak? 100% Old French Oak
- Length of time in oak? 8 ½ months
- pH 3.32
- TA 6.90
- Alc 12.8%
- Tony Peters - Words from a Wine Glass
This is such a cool wine. Another of the Yelland & Papps range that really gets my mouth watering in anticipation when I know it’s on its way to my home. It’s certainly not your normal Rousanne of course but it’s definitely generating interest in wine drinkers. With first pour the colour was cloudy but nothing like the second pour after I gave the bottle a bit of a twist and shake. It looked like home-made ginger beer. That was where the ‘cool’ factor came into effect for me. Take in the aromas and you’ll find it’s citrusy but also a bit spicy. Sensory excitement for my eyes and nose setting up the taste buds for the best part. Those citrusy characters are on the palate too with great texture and some acidic zing, zip and liveliness adding pretty good length to it plus, there’s that subtle spiciness again. You can taste the personality in this wine. Loved it!
Read more on wordsfromawineglass.com
- 92 - Stuart Robinson - The Vinsomniac
Next level Roussanne. More than a Second Take, now firmly established in the Australian winemaking scene, an increasingly colourful landscape where the rule book isn’t even considered and the winemaker instead turns to a bag of tricks and techniques to extract a different language from varieties.
Has an aroma that reminds of mandarin segments, lemon juice with perhaps a peppery - almost like a bloody mary white pepper - aspect to it.
There’s a sharpness, an acidity - almost like verjuice - that is an initial focal point to the wine, a precision beam. I actually wouldn’t mind a shot of this with a drop of Gin, a little cleanser to awake and enliven the senses.
Delivers to the very end. As always, an excellent addition to the winemaking scene.
Read more on thevinsomniac.com