2023 Yangarra Ovitelli Grenache

Ovitelli is the most perfumed and elegant Grenache from the sands at Yangarra. Sourced from a single block, the vibrant fruit of those dry grown 1946 bush vines is rewarded with a long, luxurious ferment and a whole autumn on skins in big ceramic eggs. (Yangarra.com)

97 Points - Marcus Ellis, Halliday Wine Companion
From original '46 vines next to the High Sands block. The '23 grenache wines are very pale in the glass, and they are all a degree lighter in alcohol due to the cool year (one I love). A vintage like this really illustrates the kinship with the avant-garde grenache of Gredos, and with Barbaresco, and refined Etna Rosso (Girolamo Russo in particular), rather than almost anything from the Rhône. Savoury, dried red fruits, cranberry, cherry and redcurrant, warm terracotta, bergamot, potpourri, sumac, ground cinnamon, star anise, so tightly coiled, but also tensile, finely expansive in its flavour delivery. There’s tension aplenty, and it promises to unfurl over a long life. Superb.

97 Points - Ryan Montgomery, JamesSuckling.com
Pale in appearance. The nose gives lifted aromas of wild strawberries, raspberries, sweet spices and orange peel. The palate is medium-bodied with finely integrated tannins and bright acidity, giving notes of dark cherries, dried herbs and cocoa. Exceptionally lifted and fresh. Drink or hold.

96 Points - Erin Larkin, Robert Parker Wine Advocate
The 2023 Ovitelli Grenache is a marvel. The wine leads with orange peel and sarsaparilla, fennel, licorice and crushed shell. In the mouth, the tannins are sandy and very fine yet pervasive. They coat the mouth like a good Etna Rosso and give the fruit something to work with. This is bloody and gritty yet gossamer fine ... chalky doesn't quite cover it. I find this very exciting; the length really nails home the power and prowess of the region through the lens of this variety. The grapes are 100% destemmed, crushed and tipped into Clayver ceramic eggs with gentle hand plunging. The fruit remained on the skins post ferment for seven months, and no pressings were used in the wine. This matured in ceramic egg for a total of eleven months (no oak) and remained in bottle for a year prior to release. 13.5% alcohol, sealed under screw cap.

96 Points - Ray Jordan
Brilliant Grenache which comes from a block adjacent to the High Sands block and planted in 1946. It’s made using ceramic eggs with hand plunging and extended time on skins. In the end no pressings were added and no oak used. Has a thoroughly delightful mouthfeel and reveals freshness and vibrancy with a fine chalky thread adding support. Sustained finish with a lovely light red fruit lift.