2020 Yangarra Ovitelli Blanc

Other Reviews....
It is paradoxical to think that in the New World order of the right grapes planted in the right places, the Vale now produces among Australia's most exciting white wines. This, destined for legendary status. A synchronicity of 50/25/12/9/4% grenache blanc/roussanne/clairette/piquepoul/bourboulenc, all innately of the southern Rhône and well at home here. Partly macerated on skins (59%) for 90–126 days, the remainder whole-bunch pressed to ceramic eggs for wild fermentation. Taut, salty and nascent of feel. Then, an explosion with air. Loads in store. Lanolin, sea salt, skinsy quince notes, nashi pear, baked apple and preserved Moroccan lemon. Yet it is the texture that compels, from the first rail of chew, to the last lattice of saliva-sucking bite and pithy mealiness. Stay tuned. This is only the beginning of the ascension. Drink by 2035.
96 Points
Ned Goodwin MW - James Halliday's Wine Companion (February 2022)

A new wine from Yangarra. It’s a blend of 50% Grenache Blanc, 25% Roussanne, 12% Clairette, 9% Piquepoul, 4% Bourboulenc. Fermented and aged with skin contact in large ceramic eggs. Portions of the Grenache Blanc and Roussanne spend between 90-126 days on skins, the other bits are fresh free run, ending up with a total of 59% skinsy goodness. Hooray!
This is really good. Offers that white cherry thing from the Grenache Blanc, along with pear and apple, spice and flowers, distinct sea spray and green olive flavour in the mix. Firm skin tannin grip, but fresh too, salt and pebbles, tangerine, scrub herb perfume, and a fresh finish, replete with fine sandy texture. Beautifully made, and I’d guess, age-worthy with it, and so interesting. What a great debut! Drink 2022 - 2029+
95+ Points
Gary Wash - The Wine Front (May 2022)