Using an array of winemaking techniques that we are increasingly seeing more of in Australia: 15% whole bunch, a technique that when employed well, gives perfume and elegance; and extended maceration, 16 days in this case, typically enhancing colour and aiding structure.
Sees minimal new oak - 45% French oak, of which 18% is new, and 55% American, of which 4% new - allows the fruit and other techniques to prevail, no obfuscation by the oak.
Appears dark and leathery initially, shows a sandy/ earthy character, over time a little dried grass; fruit is present - deep seated black, brambly fruits that take a back seat over the few days i had this opened.
Palate structure is a mix of fresh as acid, there's a hint of minerality here; blood and some earthy beet and iron give it a savoury distinctly more-ish appeal. Length is good, fine-balanced and ultra-fine tannin woven through the palate. A little savoury tweak at its conclusion, good persistence of flavour. 93 - Very Good
Brisbaneites might be interested in a Y&P dinner at Claret House on 9th May 2013, for more details: http://www.thewineemporium.com.au/yellandandpapps
Tasted on: Wednesday 17th April, a Flower Day
Source: Sample
Price: $40
Alcohol: 13.5%
Closure: Screwcap
Website: http://yellandandpapps.com
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