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.

This 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.

It’s a long way from home in France’s Rhône wine region but this roussanne is in safe hands with the Yangarra crew. The fruit was handpicked from 14-year-old vines and half was de-stemmed, crushed and hidden away in ceramic eggs, where it fermented on skins for 131 days. The rest was fermented off skins (in eggs) before blending. The result is lush, textured and a little bit extravagant. Close your eyes and breathe stewed apple and coconut aromas. Certified organic/biodynamic, baby. 4.5 stars.

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.

It’s a long way from home in France’s Rhône wine region but this roussanne is in safe hands with the Yangarra crew. The fruit was handpicked from 14-year-old vines and half was de-stemmed, crushed and hidden away in ceramic eggs, where it fermented on skins for 131 days. The rest was fermented off skins (in eggs) before blending. The result is lush, textured and a little bit extravagant. Close your eyes and breathe stewed apple and coconut aromas. Certified organic/biodynamic, baby. 4.5 stars.

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.

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.

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).