Yelland & Papps Barossa Valley

Wines - 2014 Second Take Shiraz

Second Take

The Wine

Bunchy little monkey! Our sparkly new, 2014 Yelland & Papps Second Take Shiraz is a wine we are very happy with! Why whole bunches we hear you ask? For the lifted aromatic profile and sense of space it adds to the palate. What can sometimes be a fairly dense monolithic wine, whole bunches seem to open the wine up and let some light in, highlighting all that is good about the variety here in the Barossa. 50% whole bunch, wild ferment, 25 days on skins and seven months in French oak (17% new) before going to bottle without fining or filtration. Mid red/purple in colour with fragrant aromas of satsuma plum, macerated summer berry fruits, mulberry and cranberry. Hints of light baking and Asian spices, fresh cherry danish, jasmine blossom and dried mandarin along with notes of dark chocolate, tea-cake, vanillin and licorice.


In the mouth, it’s certainly at the lighter end of medium-bodied with a lovely, energetic flow of fruit onto the palate. Again plum, cranberry, mulberry and the berry fruits of summer are making themselves known here. Hints of exotic Asian spices, violets and jasmine, cherry clafoutis, red licorice and chocolate continue onto the finish which lingers nicely with a sense of freshness in its wake. Airy and spacious throughout its length with a snappy, detailed fruit profile — you can see what we like about this whole-bunch caper yeah? Great drinking now or over the medium-term and don’t be afraid to slap it in the fridge for 30 minutes or so if the weather is warm. 


The Winemaking


This wine has been 50% whole bunch fermented in an open fermenter using natural yeasts for 25 days. A combination of plunging and gentle pump overs were used for cap management. Basket pressed into 100% French oak (17% new) for 7 months maturation prior to bottling unfined and unfiltered.

crushed  on 24/03/14

50% wholebunch

wild ferment

25 days on skins

into barrel on 21/04/14 for seven months

out of barrel 28/11/14

100% french oak - 17% new

unfiltered / unfined

in bottle on 03/12/14

pH 3.55 TA 6.6

vegan friendly

14.5% alc

1400 bottles made

Winemaker: Michael Papps