Second Take Mataro

Yelland & Papps Second Take Mataro draws from Light Pass in the Barossa Valley. The grapes are handpicked from well established, dry grown vines planted in heavy red loam soils.

The wine is lighter on its feet than a typical Barossa Mataro. A large proportion of the fruit is included as whole bunches for fermentation, typically 65-100%.

After wild yeast fermentation and several weeks on skins, the wine is basket pressed. It then matures in new and seasoned French oak barrels for nine months. At bottling there is no fining or filtration.

Cherry red, Yelland & Papps Second Take Mataro's blue fruit flavours take first rank, with savoury notes and fine tannins following on behind. Cellaring potential is five years.