This is the second release of a straight varietal Roussanne from Yelland & Papps and they’re really onto something from the looks of it. It’s barrel fermented in seasoned French Oak for 3 weeks, left on yeast lees for 6 months.
Green tea leaf, yellow peach, parmesan rind and green mango greet the nose along with a handful of mixed nuts. Nougat oak and squished banana join the fray on the palate. Very gently spiced and phenolicly tweaked at the end – nectarine and traction. Plenty going on. A compact wine that doesn’t quite flow as well as I’d like but is still worthy of kudos. Susan Yelland and Michael Papps have a promising future with the grape, that much is sure. 91 Good - Very Good
Region: Barossa Valley
Tasted: February 2013