Yattarna 2023 Penfolds

Tasting Note Yattarna 2023

The wine offers aromas of white peach and lemon, with a chalky edge, oak and lees, that resembles the scent of striking a match. On the palate, it is narrow and long rather than broad, with acidity cutting through the middle, and the spicy notes from the oak sitting behind the fruit rather than overpowering it. Thanks to its high acidity and low pH, the 2023 Yattarna is still holding back its full potential. While it can be enjoyed now after some aeration, it has not yet fully blossomed.

Grape Varieties

100% Chardonnay. In cooler regions, this variety turns austere and citrus-driven rather than tropical, and it is precisely this steely tension that forms the core of the Yattarna.

Cellaring Potential

It is best enjoyed between 2026 and 2040. Its low pH of 3.12 is the driving force behind this wine, and the screw cap further slows down oxygen exchange. Serve at 10-13°C. Serving it any colder will dull the oak notes. Decanting isn't necessary, but letting the bottle breathe for about 30 minutes will help.

About Penfolds

The history of Penfolds began in 1844, when the English doctor Christopher Rowson Penfold settled in Magill, near Adelaide, bringing with him English and French vine cuttings, and built a stone cottage called ‘The Grange’ — a name that Max Schubert would adopt a century later. Believing that wine possessed medicinal properties, he mainly produced fortified wines, although clarets and Rieslings soon followed. His wife Mary was involved in winemaking and managed the estate, taking full charge following his death in 1870; by 1881, Penfolds accounted for a third of all wine produced in South Australia. The shift towards table wine production took place under Gladys Penfold Highland, who became chair of the board of directors in 1948 and, in 1950, sent Schubert to Europe, supporting both his research and his ambition to create a superb red wine. Schubert joined the company in 1931 as a messenger, became the first head winemaker in 1948 and, from 1951, created experimental ‘Grange’ vintages until management ordered him to stop – he continued in secret. Production of the ‘Bin’ series began separately in 1959 with ‘Kalimna Bin 28’, named after the storage bunkers at Magilla. The focus is on Shiraz, blended from grapes grown in the Barossa, McLaren Vale and Coonawarra valleys, although ‘Bin 707 Cabernet’ and ‘Yattarna Chardonnay’ are also wines of note. Peter Gago has been in charge of the winery since 2002.

Terroir & Climate

Yattarna is a blend drawn from multiple regions rather than a single vineyard, and that is precisely what makes this wine special. Tumbarumba, the Adelaide Hills and Tasmania are cool-climate Chardonnay sites, and Penfolds selects grapes from among them each year. Cool vineyards maintain high acidity, ensuring that the fruit aromas do not lean too heavily toward mango but retain notes of citrus and green apple. The firm, mineral-rich structure evident in the glass stems directly from this selection process.

Winemaking

This wine undergoes a short and careful oak aging process. It is aged for 8 months in French oak barriques, with 60% in new oak and 40% in one-year-old oak. Although the proportion of new oak is high, the aging period is short. This combination delivers spicy flavors and texture without the heaviness of butter or toasted notes often found in overly heavy Chardonnay wines. Penfolds prioritizes tension over richness, and thanks to the short aging period, citrus fruit aromas come to the forefront.

Food Pairing Yattarna 2023

The high acidity and crisp structure pair well with delicate proteins and clean fats.
Rich cream sauces will overpower the wine's flavors. Keep the recipes simple.

• Grilled Tasmanian scallops, browned butter
• Steamed snapper with ginger and spring onion
• Roast chicken, skin crisp, no heavy sauce
• Fresh goat cheese on toast; the acidity cuts the chalkiness