Yattarna, (Bin 144), which derives from an indigenous word meaning ‘little by little; gradually’ captures the Penfolds culture and winemaking philosophy. Over the years the wine has undergone a distinct evolution in style. Yattarna is now a refined, precise cool-climate wine with apple/white peach notes and ‘minerality, texture, layering and longevity’ key characteristics. Whole-bunch pressing, barrel-fermentation including use of wild yeasts, malolactic fermentation and lees-stirring (battonage) are important elements. Fine-boned and restrained Yattarna is a convincing example of Australia’s Chardonnay revolution.
Ned Goodwin MW and Langton’s Head of Domestic Buying Ramon Gunasekara discuss the newly released whites, including Yattarna Chardonnay, from the Penfolds Collection 2020.
Pale colour. Intense pure lemon, grapefruit, stone fruit aromas with flinty herb garden complexity. Well concentrated with lovely pure lemon, grapefruit, nectarine flavours, supple chalky textures and integrated mineral acidity. Superb mid palate creaminess followed by slinky minerally finish. A refined sophisticated style with superb detail, richness, density and vinosity. Grand Cru Australian Chardonnay without a doubt.
99 points, Andrew Caillard MW
The deepest and most complex expression of chardonnay at Penfolds, this has a dual edge, between white peaches and yellow citrus fruit. The palate is rigidly dry with such precise acidity placement and a very long, sorbet-like edge to the clean, hazelnut-dusted finish.
96 points, jamessuckling.com (August 2019)
Light yellow colour, with an appealing youthful bouquet exhibiting freshness and citrus, nougat aromas. The wine is delicate, restrained and vibrant, tight and undeveloped as yet, with lots of potential still to be unfolded. There is an obvious touch of extra richness here over the Reserve Bin A 2018. A very good, if not great, Yattarna.
93 points, The Real Review (July 2019)
Look at the pineapple characters. Look at the green, the yellow, the pulp and flesh of summer fruits. Look at the oak, the bran, the toast, that strike of flint. Cream strolls in and then disappears like a phantom visit to a party. It seems to close tighter as it breathes, unusually; it has any manner of tricks up its sleeves. Truth is that this is chardonnay in all its magnificence.
97 points, The Wine Front (August 2019)
The largest proportion of fruit in the 2017 Yattarna Chardonnay comes from Tasmania (44%) , with the balance coming from Tumbarumba and Adelaide Hills. It's fine-boned and medium-bodied, with delicate citrus notes of lime, plus white peach and barely ripe pineapple. Clean, zesty and refreshing, it's a lean, racy rendering of Chardonnay, with a long, elegant finish. Despite 50% new French oak, the wood influence is scarcely to be found.
95 points, Wine Advocate (August 2019)
Sourced from Tasmania, Tumbarumba and Adelaide Hills, eight months in French oak (50% new). The blending must have taken weeks to finalise. Opens with a fanfare of aromas and flavours, and increases its impact through to the incredibly long finish and aftertaste. Best Yattarna yet.
99 points, The Australian (August 2019)
"A blend of 44% Tasmanian fruit with the balance from Tumbarumba and Adelaide Hills barrel-fermented in 40% new oak, this wine shows a voluptuously rich, smoky aroma, all the while retaining its crème fraiche’ness. It leans towards Puligny Montrachet in style, with a gentle spritz on the tongue followed by a persistence of peachy opulence complemented by a poised, nutty oak quality. This is supported by lime citrus and a salty flick for a seriously appetising dry finish, the fruit, lees and oak combining in stylish proportion. It's almost too approachably moreish to age, but is ageworthy nonetheless, with the structure for white meats: Dover sole or poached salmon will do nicely."
94 points, Decanter (July 2019)
South Australia is the driest state on the world’s driest continent. Covering almost 1 million (984 377km) square kilomteres, it represents 12.8% of the Australian land mass. Sweeping plains are intersected by a spine of relatively low lying ranges, the Mount Lofty/Flinders Ranges which extend through the heart of the State. Over 50% of the state is elevated at under 150 metres. The Great Artesian basin covers almost one-third of the State. The major river is the River Murray which lethargically makes its way into the Southern Ocean. This water mass has a moderating effect on climate, particularly in the southern regions of South Australia where most vines are planted.
Summers are generally hot and dry with relatively mild nights. Winters are cool. Rainfall occurs mostly during late autumn/winter (May, June, July, August). Drought and salinity are major concerns.
The principle wine regions in South Australia are; the Adelaide Hills, Barossa (comprising the Barossa and Eden Valleys), Clare Valley, Langhorne Creek, McLaren Vale, Padthaway, Coonawarra and the Riverland. Vineyard expansion has also extended to Wrattonbully, Mount Benson, Bordertown, Robe, Southern Fleurieu and the Flinders Ranges.
It is a tradition for many wine companies to make multi-district blends from South Australian fruit – the idea of house style taking precedence over regional definition. Penfolds pioneered this concept. The vagaries of vintage variation can be evened out by fruit selection, ensuring quality at a high level. However there is debate that this concept comes at the expense of the ‘soul’ of the wine. Penfolds Grange is probably the most famous multi-district blend and is an excellent counter-argument.Andrew Caillard MW, Langton's
Penfolds is probably the most extraordinary of the world’s wine brands with an enviable reputation for quality at every price level. The original Penfold was an English doctor who, in 1844, planted grapes at Magill, now a suburb of Adelaide. However, it was not until the late 1940s that Penfolds began to forge a reputation for red wine.
The Penfolds house style emerged from a fortified wine producing culture and evolved as a winemaking philosophy which has had a profound effect on the entire Australian wine industry. Many of the techniques initially adopted to make Penfolds Grange would become part of the wider Penfolds winemaking culture. The number of techniques employed in the research and development of Penfolds wines is astonishing. Max Schubert and his team pioneered: major advances in yeast technology and paper chromatography; the understanding and use of pH in controlling bacterial spoilage; the use of headed down/submerged cap fermentation and the technique of rack and return; cold fermentation practices; the use of American oak as a maturation vessel and perhaps most critically, partial barrel fermentation. Nowadays, the use of American oak and barrel fermentation for instance is considered traditional Barossa winemaking practice!
Today, Penfolds house style embraces the concept of multi-regional blending, optimum fruit quality, the use of fine-grained American or French oak, barrel fermentation and maturation. Overall, the Penfolds style is about highly-defined fruit aromas, fruit sweetness, ripe tannins, richness, power and concentration. The number of iconic wines that have emerged from the Penfolds stable over the years is remarkable. Bin 389 a Cabernet Shiraz blend released in 1960 is now considered the quintessential Australian wine blend. Bin 128 Coonawarra Shiraz and Bin 28 Kalimna Shiraz released in 1962 pre-empted the contemporary enthusiasm for regional definition by about 25 years. Improved vineyard management, site selection and winemaking brought about subsequent releases of Bin 707 and Bin 407 Cabernet Sauvignon. The Penfolds Wine Making Philosophy is the accumulation of more than half-a-century of knowledge and winemaking practice initiated by Max Schubert and subsequently refined by Don Ditter, John Duval and Peter Gago. Their collective commitment to multi-regional and vineyard blending contributed to a consistency of style and quality that has cemented Penfolds reputation as the foremost producer of premium age-worthy red wines in Australia.