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2015 Yangarra Estate McLaren Vale GSM

McLaren Vale

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Our Price: $26.99 / bottle (RRP: $32.00) Case: 6 x 750ml

'The right amount of spice and flavour and most importantly, crafting a really, delicious drink.'
95  Points, James Halliday - Wine Companion

  • Our GSM is a careful blending of Grenache, Shiraz and Mourv'Ã¥dre in which the composition varies from year to year, conveying the traditional estate blends of the southern Rh „¢ne. The backbone of the wine comes from our old bush vine Grenache planted in 1946.

  • "A bright and perfumed aroma, with some of the sandy, earthy characters and subtle spices. Gentle, chewy fruit combines on the palate with fine tannins and a fine line of acidity, lending the wine to drinking now with barbequed meats, or putting down for some time in the cellar." Peter Fraser, winemaker.

    WINE COMPOSITION: 65% Grenache, 27% Shiraz, 8% Mourvedre
    REGION: Estate grown in Kangarilla, McLaren Vale

    WINEMAKING: Cold soaked 5-6 days, wild yeast fermented, 12 months maturation in older French oak on yeast lees, no fining just filtration.

    VINEYARD INFORMATION
    There are 100 hectares of vineyards at Yangarra in 35 individual blocks. These vineyards are spread amongst an extra 70 hectares of creeks, native vegetation and native corridors. Each block is defined by different aspects and subtle variations of the sand and Ironstone soils that overlie the ancient North Maslin Sands geological formation. Our GSM is a careful blending of Grenache, Shiraz and Mourv'Ã¥dre in which the composition varies from year to year, conveying the traditional estate blends of the southern Rh „¢ne. The backbone of the wine comes from our old bush vine Grenache planted in 1946.

    REGION: Kangarilla, McLaren Vale
    VINE AGE: Grenache 70 year-old vines; Shiraz 17-21 year-old vines, Mourv'Ã¥dre 12 year-old vines
    ELEVATION: 150-211m above sea level
    SOIL TYPE: Various
    VITICULTURALIST: Michael Lane
    ALCOHOL: 14.5%
    TA: 6.23 g/L pH: 3.43
    PRODUCTION: 1000 cases
    WINEMAKER: Peter Fraser

    WINEMAKING INFORMATION
    The grapes were harvested at night and received by way of a belt elevator (rather than a screw hopper which macerates the skins) and only de-stemmed. Whole berries were double sorted before going into open-top fermenters. We cold soaked the fermentation tanks for 5-6 days until the onset of wild fermentation, utilising the yeasts that naturally come in with the grapes from the vineyard. The open fermenters underwent a careful regime of plunging and drain and returns. The wine was then sent to older French barriques after about 12-14 days and kept on the yeast lees for approximately 12 months prior to blending. The wine received no fining, just filtration.

  • "One of the noticeable traits about Yangarra's wines, GSM in particular, there's nothing harsh or worked, there's a purity of fruit that comes through, the balance of tannins to acidity, and this not shy with the latter. The right amount of spice and flavour and most importantly, crafting a really, delicious drink." €“
    95 Points, James Halliday - Wine Companion

     



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