2023 Yangarra Ovitelli Blanc 750Ml Bottle

97 points – Marcus Ellis, Halliday Wine Companion '55/17/17/7/4% grenache blanc/grenache gris/roussanne/clairette/bourboulenc. Some grenache blanc and roussanne was fermented on skins for around seven months (47% of the finished blend). The remaining fruit was basket pressed. Texture. For me, it’s the defining point of this wine. Oh, I love the hard-to-pin-down flavours that drift through orchard fruits and citrus, suggest a piney and briny herbal note – like a sea breeze gliding through a cypress tree – and are further complexed with a hint of cracked fennel seed and white pepper. But it’s the texture that really elevates this, the frisson of pumiceous (it’s a word …) grip and succulent fruit, the sapid, mineral/tonic quality, the elegant tensioning, fine-tuned to perfection. What a delight.'

95 points – Ryan Montgomery, JamesSuckling.com 'The nose is aromatic, expressing notes of peaches, mandarin confit, green papayas and honeydew melon. The palate is textural and rounded with bright acidity, giving notes of Meyer lemons, dried herbs, chamomile tea, apple skin and sea salt. A very complex blend of 56% grenache blanc, 17% grenache gris, 17% roussanne, 7% clairette and 3% bourboulenc that sat in clay eggs on the skins for five months. Drink or hold. Screw cap.'