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Yangarra Estate's Ovitelli Blanc has its inspirational roots in the textured whites of the Southern Rhone. It's a blend of 57% Grenache Blanc, 24% Roussanne, 8% Grenache Gris, 6% Bourboulenc and 5% Clairette. Some of the Grenache Blanc and Roussanne were destemmed then crushed into a ceramic egg and macerated on skins for 120 days, while everything else was whole basket pressed. After blending in ceramic egg, the wine was then matured for a further 4 months.

The resulting wine is packed with a volcanic-like texture, bringing wonderful savoury layers to the palate. Beneath the minerality are notes of dried pear, pomelo, poached fruits, ground ginger, almond syrup and white tea. There's a bit of salinity and a bit of beeswax too, along with some balancing spice, highlighting the true complexity of this wine. Will do well now, or can be left to develop. Rating: 95+