Yelland & Papps Barossa Valley

Wines - 2016 Devote Roussanne


The Wine

At Yelland & Papps, our Roussanne journey started in 2010 when one of our growers introduced us to a grape variety that he had that began with ‘R’ and he didn’t know much about… we decided to make a Roussanne. With Michael working at another winery and Susan juggling 8 week and 2.5-year-old children, we rushed our picking decision, buggered it up and the whole lot went down the drain so to speak — lesson learned!

Needless to say, we like to think we’ve become pretty good at this Roussanne business over the past seven years and the delicious variety from France’s Northern Rhone Valley has won over both of us and many of our customers. The fruit is basket-pressed and fermented in barrel for up to 3 weeks before spending eight months in French Oak (20% new) with lees stirring to build up texture and complexity.

Mid-straw in the glass with alluring aromas of ripe pear, spiced apple, citrus and peach fruits. Hints of apple pie, baking spice, almond paste, nougat, clotted cream, lemon curd and sexy vanillin French Oak all come into play as the wine grows in the glass.

In the mouth the wine is rich and packed with ripe stone-fruit, pear and apple flavours with just a twist of pithy Meyer lemon. The wine gains in complexity as it enters the mid-palate showing abundant hints of baking spice, marzipan, creme fraiche, lemon curd, vanillin oak, lemongrass and creamy, oatmeal-like notes. It shows richness yet the stoney acid line provides form and drive; it’s complex and expansive with a long, lingering spice-laden finish and we reckon it is the bomb with roast chicken and shellfish.

The Winemaking

Picked and crushed on 4th of March the fruit was basket pressed to avoid any harsh phenolics prior to settling and racking to barrel on 5th of March. The wine was then fermented in barrel for up to 3 weeks until sugar dry and then was lees stirred twice a month for 9 months, to create texture and mouth feel. After maturing in 100% French Oak (20% new) for a total of 9 months, the wine was then racked from barrel on 5th of December to be stabilized and filtered prior to bottling.

1800  bottles produced
pH – 3.28
TA – 5.90
Alc – 12.7%
Vegan Friendly
Winemaker : Michael Papps