Yattarna Chardonnay 2022
Penfolds
Yattarna Chardonnay 2022
Overview
Overview
Launched in 1998 with the 1995 vintage, Yattarna is the result of one of the most comprehensive, focused and highly publicised wine development projects ever conducted in Australia. The aspiration and independence of mind across generations of Penfolds winemakers inspired the ambition to create a white wine that would set the standard for ultra-fine Australian Chardonnay. In all, there were 144 trial wines made before Yattarna was eventually launched. The allotment of “Bin 144” acknowledges this pioneering winemaking. By selectively sourcing only the finest Chardonnay grapes from cool-climate regions, Yattarna reflects Penfolds continued commitment to our original goal, to forge a white wine of exceptional quality. The very name “Yattarna” being drawn from an indigenous language, meaning ‘little by little, gradually’. Each new vintage invites the opportunity to further expand the boundaries of winemaking innovation, grape sourcing and our understanding of this noble varietal.
| Varietal | Chardonnay |
|---|---|
| Vintage | 2022 |
| Country | Australia |
| Region | Multi Region |
| Volume | 750 mL |
| Closure | Screw Cap |
| Alc/Vol | 12.5% |
| Peak Drinking | 2025 - 2044 |
Awards and Accolades
Awards and Accolades
| 98 Points | Colin Hay, The Drinks Business |
| 97+ Points | Erin Larkin, Robert Parker, Wine Advocates |
| 97 Points | Dave Brookes, Halliday Wine Companion |
| 97 Points | Jeni Port, Winepilot |
| 97 Points | Ray Jordan |
| 96 Points | David Sly, Decanter |
| 96 Points | Campbell Mattinson, The Wine front |
| 96 Points | Ken Gargett96 Points |
| 95 Points | Andrew Caillard MW |
| 17++ Points | Jancis Robinson |
Jeni Port
"People think this is a Tasmanian-only wine,” says Peter Gago, Penfolds chief winemaker. “It is not.” Indeed, there is more Tumbarumba fruit in ‘22 than blending partners Tasmania and Adelaide Hills combined. With Tumbarumba enjoying a top ’22 vintage, the choice was obvious. Looks good in bright lemon hues, smells great, too, as it brings forward lifted honeysuckle, white flowers, hay and a wealth of citrus with an intriguing whisper of Asian-inspired lemongrass and kaffir lime. For all of its firmness on the palate, its youth and earnest structure on display, it does express itself rather well, building on a groundwork of citrus, white peach and yellow apple before exploring almond meal, custard peach underscored with notes of creamy, toasty oak with bright, brisk lemony acidity throughout. Complexity is building, texture as well. Quality Australian Chardonnay can now safely be considered a cellaring option with Yattarna leading the way. Something to consider with the ’22 and its serious base of cool climate acidity. 97 points."
Tyson Stelzer
"One of the best of recent vintages in Tumbarumba has elevated this to the majority composition of Yattarna and the highest proportion of the blend yet. I love its tension and focus, eminently coiled, backward and crunchy even at more than three years of age. Almost ripe fig, white peach, beurre bosc pear and the themes, well framed in the creamy demeanour and supple texture of eminently supportive French oak fermentation. There is an impressive core of fruit presence, tensioned with fully ripe yet impressively energetic acid line that carries a long and enduring finish. 96 points."
Andrew Caillard MW
"2022 Bin 144 Yattarna is also highly refined and textural but track record shows that its trajectory is upwards. The palate will develop and expand with a few years and it will be worth the wait."
Taste Description
Taste Description
Nose
The nose brings notes of fresh parchment and cut hay. A crisp freshness of cucumber melds with the zest of lemongrass and Thai basil, infusing the nose with herbaceous charm. The citrus spectrum is represented by smooth lemon curd and candied lime, offering both richness and vivacity to this complex aroma profile.
Flavours and Palate
Watermelon granita gives way to a texture that is grippy yet refined. Oyster shell merges with sugar figs and kiwi fruit, creating a multifaceted palette. Peppery watercress enhances the wine's length. Portuguese custard tarts evoke a sense of indulgence while fine acid provides a backbone that brings balance and poise.
Viticulture Vintage & Winemaking
Viticulture Vintage & Winemaking
Vintage Conditions
In Tumbarumba, growers celebrated what was heralded as one of the best vintages in recent years. November's La Niña brought substantial rainfall around flowering time, yet a period of dry weather followed, safeguarding both yield and quality. The rain contributed to robust canopy development and bountiful bunch weights. Tasmania experienced drier winter conditions balanced with higher-than-average rainfall in October that helped establish favourable soil moisture levels for budburst. Frost remained absent from vineyards. Cooler spring temperatures coupled with gusty winds during flowering resulted in lower yields than expected. However, a warmer summer without any extreme heat events (>35°C) ensured optimal conditions during veraison. The outcome was exceptional grape quality across vineyards. The Adelaide Hills region experienced healthy winter rains followed by a dry September, laying groundwork for strong canopy growth and uniform budburst. A notably cold October—the coolest seen in many years—alongside a late-October hailstorm contributed to some crop losses while delaying flowering and fruit set by a few weeks. Nevertheless, yields hovered around average marks due to mild weather throughout summer and autumn that elongated the growing season.
The Penfolds Team
Key to the success of Penfolds has been a lineage of visionary winemakers. There have only ever been four Chief Winemakers at the helm of Penfolds – Max Schubert, Don Ditter, John Duval and Peter Gago, each a custodian of a rich winemaking tradition that goes back for more than 170 years.
Our current Penfolds winemaking team has more than 100 years between them as Penfolds winemakers. They are constantly refining and improving their work, whilst honouring the winemaking techniques of their predecessors.