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Yangarra Estate McLaren Vale Shiraz 2008

Syrah/Shiraz from McLaren Vale, Australia
  • JH92
14.5% ABV
  • JH95
  • JS93
  • JH96
  • JS93
  • JH95
  • WW92
  • RP90
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4.0 11 Ratings
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4.0 11 Ratings
14.5% ABV

Winemaker Notes

In 2008, cool and dry conditions during berry ripening encouraged thedevelopment of excellent avours and crisp acidity. The unexpected heatwave in March caused the most condensed harvest in McLaren Vale'shistory. Our cooler weather in the northern foothills of Blewitt Springsoffset much of the heat – resulting in tiny, intensely-flavored berriesand concentrated wines with rm structure and vibrant aromatics.

This wine has feisty yet adult aromas of white pepper, and smells ofred Australian earth in the summer. The blackberry and mulberry fruitstaste as if they've been gently stewed to a conserve, with whole berriesremaining in the pulp. The finish is teasing and appetizing with savorydark green tannins and an elegant, refined attitude.

Critical Acclaim

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JH 92
Australian Wine Companion
Fresh and cooked blackberry bouquet, with mocha and fruitcake spice aplenty; rich, warm and showing generosity and depth of fruit to conclude.
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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.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

WAL474759_2008 Item# 109190

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