A Different Kind of Beach.
Yangarra’s estate vineyard sits upon an ancient sand dune, at the base of the Mount Lofty Ranges. The property is 45 miles south of Adelaide and receives cooling breezes from the Great Australian Bight (bay) immediately to its west. The section of the vineyard, known as “The Beach,” has nothing to do with the bay, however. Instead, it refers to the 60-million-year-old sand and ironstone soils found in specific vineyard blocks that were planted to Grenache vines in 1946. The Beach is home to an army of un-trellised, untrained vines that stand like gnarled old soldiers. Untidy and tough looking, these vines root deeply through the sands to produce grapes that culminate in age-worthy wines with intensely concentrated fruit and perfumed, floral notes.
Initially having dreamed of becoming a veterinarian, Peter Fraser was bit by the wine bug when stationed in Adelaide during his time in the Army. He subsequently logged thousands of hours in vineyards and cellars in Australia, Spain, France and the US before joining Yangarra in 2000. Peter’s approach is to let the estate’s terroir shine through by using older oak barrels, natural yeast, and time-tested winemaking techniques, such as basket pressing, hand punch downs, amphorae, ceramic eggs and foudres (large oak barrels). His laser focus on texture, purity and flavor means you can often find him walking the vine rows on The Beach, tasting the berries to check their sweetness, acidity, flavors and tannins. Recognized for his leadership with Grenache and Shiraz, he has been nominated and awarded “Winemaker of the Year” by global wine publications, including Halliday Wine Companion (2015), Gourmet Traveller Wine (2017), and Wine Enthusiast (2018).
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