Yangarra Ovitelli Grenache 2023
- 96
- $80
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Adjacent to the herald High Sands block, the Ovitelli comes from vines planted in 1946. Fermentation occurs in Clayver ceramic eggs and on skins for 7 months, no pressings were used. Matured in ceramic for 11 months total. Dehydrated raspberries, Sweetheart cherries and wild strawberries. Crushed sandstone, saffron threads and Sichuan peppercorns. Acidity leads the charge followed by those unique Ovitelli tannins that sap and dry the palate, before floods of red berry flavours rush in again. This can only be one wine and a decidedly approachable vintage at that, some quince bitters give lift and texture to the finish of the wine. Always memorable, always a wild ride and one of a kind. Pair with Tasmania tiger prawns and red pepper sauce.
Shanteh cut her teeth at Sydney’s Award-Winning Quay restaurant where she worked for over a decade and was Head Sommelier from 2018 till 2022. She has been nominated for the Good Food Guide Sommelier of the Year award on three occasions and claims that her experience as a Len Evans scholar as one of the highlights of her career. Shanteh hosts her own weekly podcast ‘Over A Glass’ with the Deep in the Weeds Network and spends her time writing for various publications and judging at numerous wine shows across the country.
