Yangarra Estate in McLaren Vale, South Australia, is situated above a rich basin of vineyards in the Foothills/Blewitt Springs area, specializing in Grenache, Shiraz, and Mourvèdre. 420-acres of vineyards, pastures, towering native red gums (eucalyptus), natural creeks, and dams are what we call the home of Yangarra Estate Vineyard wines.

Nestled at the base of the Mount Lofty/Sellicks Hill ranges that surround McLaren Vale, our vineyards experience slightly cooler temperatures than that of the central basin of McLaren Vale. Grenache and Shiraz are the major varieties grown on the estate, and we believe that McLaren Vale (especially the cooler foothills) produces some of the best examples of these varieties in Australia. Yangarra means "From the Earth" in an aboriginal dialect, and it is this philosophy that we try and reflect in our wines — minimum human intervention in viticulture and winemaking to produce special wines that reflect their terroir.


Yangarra Shiraz 2005
A dense ruby purple color, with a very opulent aroma, that is dominated by dark fruits of the forest with plums and dark wild cherries, with some hints of dried spices. The palate is generous and fleshy with layered flavors of plum and black cherry coating the mouth, while the fine silky tannins give finesse and caressing mouth feel.

Yangarra Old Vine Grenache 2005
The palate is powerful and concentrated, with kirsch, abundance of black fruit, viscosity, and depth that can only come from low cropping old bush vine Grenache.

Yangarra Cadenzia (GSM) 2006
The freshly dug rose garden aroma of this blend reflects perfectly our philosophy of minimal human intervention in both vineyard and winery, and our unwaveringreverence of our unique terroir.
93 Points - International Winery of the Year 2005 And 2006 - Wine & Spirits
92 Points - “Imagine strapping an eight cylinder engine to a basket full of berries and black peppercorns and watching it go: That's what this wine tastes like” - Wine Enthusiast

Yangarra High Sands Grenache 2005
Our bush-vine Grenache was planted by Frederick Arthur Smart in 1946 when land was given to soldiers returning from World War II. The vines are vase shaped and thinned to ten inches from the ground to create individual micro-climates and better air flow within the canopy. Those gnarly old strugglers in the best sands add top notes of anise, fennel, chicory, dark chocolate, and polished Spanish leather. High Sands stands among Australia’s most complex and exotic wines. 93 Points – “The Grenach ‘High Sands’ is dark ruby-colored with aromas of spice box, garrigue, lavender, and black cherry. This leads to a wine with gobs of spicy black cherry and black raspberry fruit, full-body, and excellent balance. There is plenty of silky tannin and a long pure finish. Give it 3-5 years to evolve and drink it through 2025.” – Robert Parker, Jr., The Wine Advocate

Yangarra Rosé 2006
“We drain off (Saignee) juice from our Grenache and Shiraz after 2-3 hours on the skins, this vibrant pink juice is wild fermented, and gives us lush red fruits like cherry's, raspberry and strawberry, and has such a fresh crisp finish. this is such a perfect wine for drinking by the pool or while you're throwing some shrimp or lamb on the barbie.” – Peter Fraser, Winemaker 85 Points – Wine Enthusiast

Yangarra Chardonnay 2006
“Our Chardonnay is lively, fresh and vibrant, with loads of citrus and tropical fruits. There is no oak or malolactic fermentation to adulterate and spoil pure fruit bliss. The lees stirring and wild yeast bring complexity and hints of a soft creamy finish. Peaches and cream anyone?” – Peter Fraser, Winemaker Critics Award, 2007 Critics Challenge International Wine Competition

Yangarra Viognier 2007 (limited availability)
There are two styles of Viognier. The first is delicate, lively and bright. The second isn’t. We prefer the first. To ensure freshness, we picked the fruit in the cool, early hours of the morning. We then gently pressed the whole berries, extracting less than half the normal amount of juice from each grape. This eliminates any potential oiliness or astringency. The wine was barrel-fermented in seasoned French oak with indigenous, not commercial yeast. The retain fruit and guarantee a more vibrant structure, we avoided malolactic fermentation. “Our Viognier is plae straw with bright green hues. The nose is a ripe and exotic mix of jasmine and white nectarines. The palate is fresh and crisp with stone fruits and citrus. A hint of creaminess brings harmony to the long crips finish. This is no oily, fat Viognier!” – Peter Fraser, Winemaker