Yangarra Hickinbotham Grenache 2022
Hand-picked on the 19th and 22nd of March and selectively berry sorted. 100% destemmed, crushed and tipped into 1800 L ‘cocciopesto’ stone amphorae. The fermentation occurred in the amphorae, a gentle maceration of only wetting the cap. The wine remained on skins in amphora for approximately 150 days. No pressings are used in this wine. Matured in amphora for a total of 15 months. Bottled June 2023.
96 POINTS — Stuart Knox, The Real Review, January 2024
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