This brand new wine in the Yangarra range is, to my knowledge, the first serious Australian take on Chateauneuf du Pape Blanc. A blend of co-fermented grenache blanc (35%), clairette (30%), roussanne (20%), picpoul (10%) and bourboulenc (5%) it is a vibrant but savoury white of considerable charm made using cuttings from the Rhone Valley on the Yangarra estate vineyard in McLaren Vale. The fruit has been hand-picked, wild-yeast fermented in ceramic eggs with no acid or sulphur additons, hole-bunch pressed in a basket press for softness and then kept on lees in the eggs and stirred regularly. Minimal preservatives are used. My tip: look for more impresssive Rhone-style blends from winemaker Peter Fraser and his team. Organic, biodynamic and delicious. $25. www.yangarra.com.