Yelland & Papps Barossa Valley

Our Wines - 2016 Second Take Shiraz

Second Take

The Wine

Everybody knows Barossa Shiraz right? With our Second Take Shiraz, we like to shine a different light on what you’d usually expect from wines from Australia’s most famous wine region. It doesn’t have to be a massive or monolithic red wine. It can be elegant, spicy and seductive with plenty of crunch, food matching versatility and drinkability without sacrificing any of its wonderful regional and varietal characters.

As always, we give it the full loved-up treatment in the winery. Wild yeast, 65% whole bunches in the ferment and 11 days on skins before heading to barrel in 100% French Oak (29% new) for nine months before being bottled without fining or filtration. The wild yeast adds texture, the whole bunches light and space and no fining and filtration makes sure nothing is stripped out of the final wine.

Dark cherry-red in colour with vibrant fruit aromas of dark plum, macerated summer berry fruits along with higher tones of raspberry and redcurrant. Here are hints of deep exotic spice, Barossa earth, roasting meats, licorice, violets and gentle nutty French Oak nuances.

Medium-bodied on the palate with a lovely bright line across the palate and a sense of space to the mouthfeel. Once more the fruit flavours are of dark and black-fruits; dark plum, blackberry, mulberry with some blueberry and raspberry notes adding lift to the wine on the palate. Plenty of spicy notes, meaty nuances, floral lift and earthy tones mesh together on the palate. The finish lingers persistently and is pure and juicy with the fruit coming to the fore, gentle sandy tannins providing support and a bright line of acidity providing the drive. Elegant, delicious drinking from the excellent 2016 vintage.

The Winemaking

All wild fermented an average of 11 days on skins.
This was then basket pressed to French Oak Puncheons and Hogs Heads for nine months. 29% put into new oak. we then split this into three different ferments from the same vineyard,   100% whole bunch in oak, 50% whole bunch and  100% destemmed working out to be an average 65% whole bunch.  Bottled unfiltered.

Bottled on 10th of January 2017
2900  bottles produced
pH – 3.56
TA – 6.50
Alc – 13.7%
Vegan Friendly

RRP - $40
Winemaker : Michael Papps