Roux Beauté began as a winemaking trial for Yangarra in 2013, with their intention of growing and making an extraordinary Roussanne. The grapes fermented and matured on their skins in big 675L ceramic eggs. The resulting wine is luxuriously textured, and showcases the varietal flavours of Roussanne and the distinctive characters of the site. It will age wonderfully given time in the cellar. The name “Beauté” captures Yangarra's intention to beautifully express the Roussanne varietal and its site. Roux, the French word for ‘russet’, is the likely part origin of the name Roussanne, and refers to the reddish tinge that forms on the skin of the yellow-green fruit.
This Roussanne was hand-picked and mechanically sorted. 50% of the parcel was destemmed and crushed then fermented on skins in two 675L ceramic eggs. It remained on skins for 131 days before pressing. The remaining 50% was pressed into another two 675L ceramic eggs and went through fermentation without skin contact. The final blend of this vintage of Roux Beauté was comprised of 67% extended skin contact batch, and 33% without skin contact. Not fined. Certified organic/biodynamic.
One for the wine aficionados. This Roussanne doesn't do light or feathery, amazing compilation of spice, floral, citrus, nuts and stone fruits with a touch of umami that somehow ties it all together together. With a slightly oily texture makes it well rounded, best served slightly chilled.
The Yangarra philosophy centers around producing wines solely from our single-vineyard estate, where our bush-vine Grenache is the keystone variety. With our feet firm in history, and our eyes on the horizon, Yangarra Estate now exists to deliver the essence of this beautiful place to your glass. McLaren Vale folks like to think that their region on the Gulf St Vincent, patron of viticulturers, has “the best Mediterranean climate on Earth.” With this foremost in mind, Yangarra Estate is devoted solely to producing wines from the best grape varieties of the southern Rhone, which lies on the north-west Mediterranean coast. Yangarra’s combination of rare geologies, moderate altitude, abundant sunshine and cool evening breezes make it perfect for growing varieties that thrive in these moderate maritime environments. Our respect of this special piece of country is evident in the wines we make from its grapes - every Yangarra Estate wine is a confident reflection of the nature of this land.
TONI PATERSON MW - THE REAL REVIEW
This is one of my favourite wines in the country. It seems to hit that magical place where it is neither sweet-fruited nor savoury but instead sits somewhere gloriously in between. It is a hard wine to dissect as it is so well-balanced. I love the texture, the palate weight and the inherent brightness. Flecks of lime, fresh cream and faint fruit juiciness tied together by savouriness.
STEVE LESZCZYNSKI - QWINE
A seductive wine that just oozes charm. Coming off 14 year old vines, 50% of fruit was wild fermented in 675L ceramic eggs remaining on skins for 131 days. The final blend saw 67% come from extended skin contact. Such a generous offering yet it's so luscious. Almonds, delicate stonefruit, fine ginger and cinnamon spice all weave a neat course through the mouth. Creamy feels through the mouth form the baseline with flashes of candied orange and drops of lime juice adding to the temptation. Beautifully balanced, it's just pure class really.
Real concentration and depth on the nose of this white with butter, scones, buttermilk pancakes, straw, dried apricots, vanilla and apple pie. Full-bodied and intense with layers of brioche and tropical fruit. Waxy and lemony, this finishes long and delicious. Drink now.
CAMPBELL MATTINSON - THE WINE FRONT
This release feels reserved, or at least reserved in the context of a fairly rich style. It's not throwing a great deal of aroma and the palate feels a touch ungainly. It will find its way. It tastes of stonefruit, oyster shells, nashi pear and gunsmoke. There's honeysuckle here too, but it's whispered at most. It's had nearly two years in bottle but it needs another couple. 92+ points.
HUON HOOKE - THE REAL REVIEW
Light yellow hue with a spicy, stone fruit bouquet, apricot and fig flavours predominating. There is richness and roundness, with a substantial phenolic grip and a faint trace of bitterness, which is perfectly acceptable. A full-bodied, ample white wine with generous flavour and some viscosity. It would make an excellent food wine. (Fermented in ceramic eggs. Two-thirds fermented on skins with extended skin contact; one-third fermented without skins).