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Yangarra Estate Rose 2005

Rosé from McLaren Vale, Australia
  • WE89
  • JH89
0% ABV
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3.5 2 Ratings
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3.5 2 Ratings
0% ABV

Winemaker Notes

Not your typical Rose, dark ruby color and powerful fruit flavors of freakish richness from the 70% old vine Grenache fruit and the 30% shiraz; ripe rich strawberries, sour cherry, and fresh sweet rose petals.

Critical Acclaim

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WE 89
Wine Enthusiast
JH 89
Australian Wine Companion
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Yangarra Estate

Yangarra Estate

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Yangarra Estate, , Australia
Yangarra Estate
Yangarra Estate is as true to its Australian roots as the soil from which its unparalleled flavors are born. Yangarra Estate only selects fruit from the top appellations of Australia, then uses both Kendall-Jackson Wine Estates and Australian innovative winemaking approach to produce varietal wines of inimitable quality.

Australian winemaker, Peter Fraser, teamed up with KJWE's Winemaster Randy Ullon to blend and bottle Yangarra Park wines in the famous Barossa Valley of South Australia. Peter brings his widely regarded depth and breadth of knowledge of each of Australia's finest winemaking regions. Peter's deft and cosmopolitan wine style results from more than eight years experience in the Australian wine industry.

Mendocino

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A large and diverse appellation within California’s North Coast AVA, Mendocino is home to several smaller sub-regions—most notably the Anderson Valley. This scenic region covered in redwood forests is one of the world’s top producers of certified organically-grown grapes. Due to wide geographical and climatic variation, a vast array of wine styles can be found here.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

ATL7000532_2005 Item# 88673

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