Yangarra Estate Vineyards

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Yangarra Estate Vineyards 2017-06-07T00:13:22+00:00

Peter Fraser of Yangarra Estate Vineyards gives his take.

Yangarra Estate is a biodynamic vineyard situated in the stunning McLaren Vale region in South Australia.

Yangarra wines are produced entirely from their single-vineyard estate, with a bush-vine Grenache as primary variety.

The striking resemblence of McLaren Vale climate to that of the Mediterranean, inspired Peter Fraser to utilise the best grape varieties of Southern Rhone on the north-west Mediterranean Coast.

Yangarra’s unique geology, altitude and weather lends itself perfectly to the growth of such varieties and Peter has whole heatedly embraced the Magnum 675 in his bid to do them further justice.

 

So Peter, what do you think the Magnum does for the wine in comparison with oak or stainless?

Well stainless is completely neutral, it’s also very reductive so it has a staleness or “boringness” to it and barrels are a little more oxidative, but you’ve also got oak flavour. Also as the barrel becomes more neutral and has bacterial loads that can put the wine off.

The Magnum eggs seem to be that perfect happy medium between the extreme of stainless and a barrel.

What are they like to use?

One of the reasons that I like them is that you can have a large format vessel that we can clean away any contamination issues with left over yeast that might be impregnated in a large format barrel.

We wash them out and give them a touch over with warm water, and they’re perfectly clean to go for the next year. Theoretically, unless you’ve dropped it, it’s going to last for a long, long, time.

Do you quite often do wine on the skins?

Some without skins, some with. So we’re able to seal this up, do the fermentation, pull the lid off, plunge, mix the skins as required. During the fermentation then  just top it up, seal it up using the straps to hold the lid down and we can easily inspect it to make sure there’s no oxidation happening. Then we can drain it out usually by using a pump from the top and we also use the cap below to drop out any left over wine or skins.

We find them very excellent to work with, since they’re on pallets and can also be moved around easily.

What do you think about this and the comparison between a concrete egg?

When you first came and saw me in 2012 4 years ago I was very hesitant to use concrete because it’s full of chemicals. We’re a certified biodynamic vineyard and it just didn’t gel with me that I was going to put my wine into a vat that was made with that much chemical. Also the concrete one’s have to be waxed and painted if you want to make that clear barrier. It just seems to be going backwards.

I love the natural product of clay and the other part that I love about the shape of the eggs is that you’re getting that movement. We actually see different fermentation dynamics inside. A normal fermentation starts of really fast, and then it takes a long time to finish, but this has a much more even fermentation.

And because it must be moving a bit while there’s no edges, the finish is a lot faster. It’s a much more even fermentation which is what we want as winemakers.

Get in touch with Yangarra Estate Vineyards

Visit the Yangarra Estate Vineyard website to find out more:

http://www.yangarra.com

Cellar door is open 10am – 5pm, 7 days a week.

Address: 809 McLaren Flat Road, Kangarilla SA 5157
Phone: +618 8383 7459
Fax: +618 8383 7518

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