Yangarra Estate High Sands Grenache 2024
- 98
- $300
- Drink by: 2026-2041
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This comes from the highest part of the 1946 planted bush vines on what is the deepest sandy soil of the vineyard. It was all whole bunch fermented. A combination of whole bunch fermentation, 50% whole berries, wild yeast, ceramic egg, and open-top fermenters have all been brought together to achieve something quite special. The colour is quite brilliant and bright with purply crimson notes. The wine has a beautiful purity and freshness. Probably a reflection of using no pressings in the final blend. Some older Austrian puncheons and ceramic eggs were used. Palate has wonderful fruit concentration for its light body, producing an almost explosive frenzy of flavours on the palate that extend almost effortlessly through to a long finish. There’s energy and brightness coursing through every part of the wine, and it is a fitting testament to the great work of the late Peter Fraser.
Ray Jordan has been writing about wine for more than 40 years. His first articles were published in the early issues of national wine magazine Winestate in the late 1970s when he worked in Sydney as a newspaper correspondent. From 1989 Ray wrote more than 3000 columns as a regular newspaper wine columnist. He currently writes a regular column for the special business publication Business News and is one of the main contributors to national wine platform Wine Pilot. In 2017 Ray co-authored The Way it Was – A History of The Early Days of the Margaret River Wine Industry and previously wrote Wine in the Blood: Australia’s Family Wine Estates, published in Mandarin and English. In 2011 Ray was awarded WA Wine Press Club Jack Mann Memorial Medal for his contribution to the WA wine industry. His love of wine is as strong as his love of the blues and tasting the thousands of wines that cross his bench each year allows him to indulge in both.
