Yangarra Estate

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.

2021 was a cool vintage in McLaren Vale and this “egg” wine takes its time opening. When it does, the perfume evokes fresh blue and red berries, dried florals, some peppery spice and an autumnal, just-fallen-leaves vibe. The succulent, silky palate is framed in fine, talc-like tannins that never overwhelm the berry fruit or spice. A lift of acidity and long finish take this cool-edged wine to a place that suggests that more time in bottle will reward.