Yelland & Papps Barossa Valley

Our Wines - 2015 YP Sete Di Vino

YP

The Wine

Sete di Vino means thirst for wine and this is our take on a vinous beverage that, shall we say, hits the spot; slakes ones thirst and is a perfect companion at the dining table. Wines raison d’etre after all, is firstly to be a delicious beverage; to play a supporting role at meal time and to provide great enjoyment and stimulate conversation between your dining companions.

Of course it should do this effortlessly and without pretence and it most certainly should ably fill the void should you have a thirst for wine! And we think our 2015 Sete di Vino fits the bill here perfectly, using simpatico grape varieties that simply provide a delicious drink. In the case of the 2015, it is a blend of Primitivo and Barbera and the wine certainly proves that they are the best of friends in the bottle.

Deeply coloured in the glass the wine immediately shows aromas of ripe berry fruits. Satsuma plum and dark cherry notes are to be found here but there are the high-tones of blue fruits in the mix also - blueberry, the fragrance of mulberry and some crunchy cranberry facets. Hints of cherry danish, deep Asian spice, hoi sin, frangipani, gingerbread and marzipan all chime in for a most alluring aromatic feast.

Sitting at the lighter end of medium-bodied the wine is perfumed and lovely in the mouth with flavours of plum, cherry, blueberry and cranberry all making an appearance. The palate is dotted with spice and lifted up with perfumed notes of frangipani and jasmine, berry flan and ginger cake. Light on its feet with a sprightly line of acidity and gentle chalky tannins the 2015 Sete di Vino makes for great, fun drinking with bright, aromatic fruit and supple, succulent palate weight.

The Winemaking

59% Primitivo 41% Barbera
The Barbera was picked and destemmed on the 16th of March and then pressed off  twenty eight days later on the 13th of April.
Primitive was picked and destemmed on the
1st of April and pressed off 20 days later on
the 21st of April, on average both components
spending 24 days on skins.
These wines spend fourteen months in 100%
seasoned French Oak.
Blended together and bottled unfined and
unfiltered.

Bottled – 1st of July 2016
3900 Bottles produced
pH – 3.45
TA – 7.03
Alc – 13.8%
Vegan Friendly
RRP - $25
Winemaker : Michael Papps