Yangarra New Releases, Part 1

 It makes a difference when one has an opportunity to drink a whole range of a winery's wines. You start to really understand the style. This happened to me lately when I tasted the Grace wines from Japan, and now also when I tasted the new releases from Yangarra. Let's start with the white wines.

The 2021 Yangarra Blanc is the entry level wine. It includes 5 Rhône varieties, with Grenache Blanc being in the majority. It is not a very detailed wine, but very clean, with white peach flavours, pear, and a whiff of hazelnut, although  it does not see any oak, to my knowledge. The wine is texture focussed, with a satisfying, light mouthfeel. It lingers delicately on the palate. Much more than a quaffer.

Score: 90/++

The 2021 Ovitelli Blanc is a step up. It is a blend of Grenache Blanc and Roussanne.  50% of the wine has spent more than 100 days on skins, yet the colour is quite pale. According to Peter Fraser, the winemaker, this is because the wine sees no sulphur at this stage. While sulphur is meant to purify wine, it actually binds skin colour to the wine, which is why many wines on skin are quite deep in colour. This wine is very clean and light, yet with a bigger mouthfeel than the Blanc.

Score: 92/++

The final white wine is the 2021Roux Beaute Roussanne. Minus the Grenache Blanc, this wine sings at a lower octave with more apricot flavours. Otherwise, it has the same skin treatment and  a similar feel; clean, with a good line, and a saline component. This is not a fat wine, as Roussanne can sometimes be. This is an excellent white, if you had enough Chardonnay.

Score: 94/++

The white wines have great purity and are excellent examples of texture based wines. Grenache Blanc, seldom seen in Australia, plays an attractive role.

 

Valenciso Tasting

 Valenciso is a favourite producer from Rioja Alta. In Rioja, most Tempranillo is doused in American oak. The thoughtful couple from Valenciso wants the fruit to shine, and when oak is used, it is French. Yesterday, I had the opportunity to attend a rare tasting of a number of their wines. 

White wines from Rioja are underestimated. The 2020 Valenciso Blanco is a blend of 70% Viura and 30% Grenache Blanc. After a wild ferment, the wine is aged in untoasted Russian oak barrels for nine months. It is very fresh, but has depth in its balanced mouthfeel. There are subtle spices on the palate, and the zesty acidity leads to a focused finish. This is quite a serious and flavoured wine (93 points).

The first red is a new wine, the 2018 Valenciso Cemento. The fruit comes from 55 year old vines, grown at 550m altitude. As the name suggests, and the picture below shows, this wine is fermented and matured for 30 months in concrete tanks. It sees no oak. The wine is very fresh, with great purity, and red plum and blueberry flavours. It is a wine of medium intensity, with fine tannins and a medium finish (92 points).

I then tasted four Reserva wines. These are the Valenciso flagship wines. The vines come from a number of estate owned vineyards, with a minimum of 60 years old. They all are managed organically. The winery treatment is interesting: fermentation in concrete, then matured 18 months in low-toasted French oak (20% new). Then, the wine is transferred back to concrete tanks for 12 to 24 months. Because the wine clarifies so well in concrete, it is neither fined nor filtered before bottling.

I tasted from old to newer. The first wine is the 2001 Reserva. From a great vintage, this is now a beautiful mature and mellow wine. The concentrated fruit, mainly of dark plum, is still very present. Smoky flavours add to complexity. The mouthfeel is soft and silky, leading to a smooth and long finish. This is a beauty (96 points). 

The 2008 Reserva has a much younger feel. Cherry and subtle spice flavours are supported by fine tannins, but this wine does not have the depth or length of the earlier and later wines (92 points).

The 2011 Reserva from a warm year is a standout. Many Rioja wines from this year were very ripe, but this wine is perfectly balanced. It is deeply flavoured, with more volume than the 2008. Dark cherry and plum flavours are elegant and lead to a long and satisfying finish (95 points).

The 2014 Reserva does not have the same depth, but it delivers pure and beautiful fruit flavours of raspberry and black cherry. Minerality develops on the back palate, giving away the calcareous and limestone soils of the vineyards. The finish is not quite as penetrating as the 2011 (94 points).

If you are interested in drinking fresh and pure Tempranillo, Valenciso should be on your list.