Yangarra’s Ovitelli Grenache is so named as a portmanteau of ‘ovi’ (egg) and ‘vitelli’ (life). Fittingly, it is fermented naturally and rests on skins in large ceramic eggs for close to 200 days. It is generously fragrant, made from the fruit of bush vines planted in 1946. Precise, energetic and perfumed.
Always an exciting proposition. A transparent grenache of pixelated precision. As reminiscent of its nebbiolo brethren as it is of pinot. A shimmering red-fruited veil. Gritty, attenuated tannins derived from old vines (1946) and a long, gentle agitation in ceramic eggs. Here, a spontaneous ferment occurs across an astounding 170 days. Like biting into the juiciest raspberry that bridles the perfect edge of ripeness, before sucking on sandstone. Long is an understatement. This is among Australia's greatest wines from the country's finest cultivar.
97 points, Ned Goodwin MW, www.winecompanion.com.au