Yangarra Blanc 2023
- 92
- $27
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Quite the blend: 25% Grenache Blanc, 25% Clairette, 22% Piquepoul, 18% Bourboulenc, 10% Grenache Gris. All hand-picked and pressed independently, with fine free-run juice separated before fermentation in tank, then transferred to old French oak hogsheads and barriques. Matured on lees for seven months before blending. Very well put together, as one might expect from the deft hand of the late Peter Fraser. Delicate aromas of peach kernel, golden delicious apple, Meyer lemon, peach blossom, honeysuckle and gentle toasted almond. Fresh and bright with just enough lift to draw you in. The palate is textural but carries that brightness through: peach, yellow apple and Meyer lemon again, with delicate roasted nuts and almond meal. There’s grip to the sides adding an edge of attractive bitterness, and a gentle wash of acidity pulling to a finish of length and freshness. Pleasingly soft and gentle while still bright. Lovely release and great value at $27.
Tom Kline is a wine writer, reviewer, presenter, and educator based in Victoria, Australia. He is the Australian correspondent for the internationally respected publications Jasper Morris Inside Burgundy and Jane Anson Inside Bordeaux, where he highlights the top tier of Australian wine for a global audience. Tom also writes for leading outlets including Decanter (UK), Wine Spectator (US), and Halliday Magazine, among others. An experienced wine show judge and WSET educator, he has authored several consumer-focused wine courses aimed at making wine more accessible and engaging. In 2023, Tom was awarded Best Published Feature Article or Wine Column at the prestigious Wine Communicator Awards, presented by Wine Communicators of Australia.
