{"title":"The Wanderer","description":null,"products":[{"product_id":"the-wanderer-upper-valley-valley-pinot-noir-2025","title":"2025 The Wanderer Upper Yarra Pinot Noir | 97 Point Yarra Valley Pinot Noir","description":"\u003ch3\u003e\u003cstrong\u003e🏆 97 HALLIDAY | ONE OF THE UPPER YARRA'S MOST EXCITING PINOT NOIRS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis Is One of the Upper Yarra's Pinot Noir Stars\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eone of the most compelling premium Pinot Noir releases coming out of the Yarra Valley\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e94 Points – Campbell Mattinson, The Wine Front\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYellingbo, Upper Yarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $62 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNow this is exciting.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2025 The Wanderer Upper Yarra Pinot Noir\u003c\/strong\u003e has just received a spectacular \u003cstrong\u003e97 points from Halliday Wine Companion\u003c\/strong\u003e, adding to the \u003cstrong\u003e94 points from Campbell Mattinson at The Wine Front\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd at an RRP of just \u003cstrong\u003e$62\u003c\/strong\u003e, this has immediately become one of the most compelling premium Pinot Noir releases coming out of the Yarra Valley.\u003c\/p\u003e\n\u003cp\u003eThe Wanderer is the personal project of \u003cstrong\u003eAndrew Marks\u003c\/strong\u003e, the winemaker behind his family's celebrated \u003cstrong\u003eGembrook Hill\u003c\/strong\u003e vineyard. His philosophy is centred around low-yielding vineyards and minimal-intervention winemaking, with the aim of preserving the natural character of each site. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2025 comes from a \u003cstrong\u003esingle vineyard at Yellingbo in the Upper Yarra\u003c\/strong\u003e, planted to MV6 Pinot Noir on free-draining volcanic red soils.\u003c\/p\u003e\n\u003cp\u003eAnd it is seriously good.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed and black cherries. Roses. Sweet spice. Autumn leaves. Smoky minerality. Fine tannins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is Pinot Noir with perfume and finesse, but the 2025 vintage has given it an extra level of depth and generosity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday points. $62 RRP. That's a combination that's going to get people's attention.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e97 Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat puts the 2025 The Wanderer firmly into elite Australian Pinot Noir territory.\u003c\/p\u003e\n\u003cp\u003eA score of \u003cstrong\u003e97 points\u003c\/strong\u003e is significant for any Australian Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003e$62\u003c\/strong\u003e, it becomes even more compelling.\u003c\/p\u003e\n\u003cp\u003eThis isn't a $120, $150 or $200 flagship Pinot.\u003c\/p\u003e\n\u003cp\u003eIt's a small-production, single-vineyard Upper Yarra Pinot made by one of the region's most talented winemakers at a price that remains remarkably accessible for this level of quality.\u003c\/p\u003e\n\u003cp\u003eFor serious Pinot drinkers, \u003cstrong\u003ethis is exactly the kind of wine to buy before everyone else catches on\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe 2025 is a deeper and more generous expression of The Wanderer, showing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRed cherry\u003c\/li\u003e\n\u003cli\u003eBlack cherry\u003c\/li\u003e\n\u003cli\u003eWild strawberry\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eRed roses\u003c\/li\u003e\n\u003cli\u003eCrushed flowers\u003c\/li\u003e\n\u003cli\u003eSweet spice\u003c\/li\u003e\n\u003cli\u003eAutumn leaves\u003c\/li\u003e\n\u003cli\u003eSavoury herbs\u003c\/li\u003e\n\u003cli\u003eSubtle smoke\u003c\/li\u003e\n\u003cli\u003eForest floor\u003c\/li\u003e\n\u003cli\u003eFine French oak\u003c\/li\u003e\n\u003cli\u003eMineral complexity\u003c\/li\u003e\n\u003cli\u003eFine, persistent tannins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThere's beautiful aromatic purity here.\u003c\/p\u003e\n\u003cp\u003eThe red and black cherry fruit is immediately seductive, but then the wine starts to reveal \u003cstrong\u003erose petals, spice, autumn leaves and savoury complexity\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe volcanic-soil vineyard gives the wine a distinctive smoky edge, while the fine tannin structure keeps everything beautifully controlled. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt's generous without becoming heavy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfumed without becoming delicate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePowerful without losing elegance.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's serious Pinot Noir.\u003c\/p\u003e\n\u003ch2\u003eSingle-Vineyard Pinot Noir from Yellingbo\u003c\/h2\u003e\n\u003cp\u003eThis is where the story becomes even better.\u003c\/p\u003e\n\u003cp\u003eThe 2025 The Wanderer isn't simply regional Yarra Valley Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eIt's a \u003cstrong\u003esingle-vineyard wine from Yellingbo in the Upper Yarra Valley\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe vineyard sits at approximately:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200 metres elevation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewith a:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNorth-easterly aspect\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eand the vines grow in:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFree-draining volcanic red soil.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Upper Yarra is one of Australia's great places for Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eIts cooler conditions allow Pinot to ripen slowly while retaining the acidity, perfume and fine structure that make the variety so compelling.\u003c\/p\u003e\n\u003cp\u003eAnd this particular vineyard is clearly something special.\u003c\/p\u003e\n\u003ch2\u003e100% MV6 Pinot Noir\u003c\/h2\u003e\n\u003cp\u003ePinot lovers will appreciate this.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is planted to:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMV6 Pinot Noir.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMV6 is one of Australia's most important Pinot Noir clones and has been responsible for some extraordinary wines.\u003c\/p\u003e\n\u003cp\u003eHere the vines are \u003cstrong\u003ecane pruned\u003c\/strong\u003e and grown on those free-draining volcanic red soils at 200 metres elevation.\u003c\/p\u003e\n\u003cp\u003eThe 2025 was another \u003cstrong\u003elow-cropping vintage\u003c\/strong\u003e, naturally restricting yields and contributing to the additional depth and concentration found in the wine. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd that's something Mattinson specifically noticed.\u003c\/p\u003e\n\u003cp\u003eThe 2025 isn't quite as ethereal as some earlier Wanderer releases.\u003c\/p\u003e\n\u003cp\u003eInstead, there's \u003cstrong\u003emore depth, more fruit and more generosity\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e20% Whole Bunch – 80% Whole Berry\u003c\/h2\u003e\n\u003cp\u003eThe winemaking is fascinating.\u003c\/p\u003e\n\u003cp\u003eThe 2025 uses:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e20% whole bunches.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe remaining fruit is destemmed but \u003cstrong\u003enot crushed\u003c\/strong\u003e, allowing the berries to remain whole. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a beautifully considered approach.\u003c\/p\u003e\n\u003cp\u003eThe whole bunches contribute additional:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePerfume • Spice • Structure • Savouriness\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewhile retaining whole berries helps preserve the purity and brightness of the Pinot fruit.\u003c\/p\u003e\n\u003cp\u003eThe fruit then undergoes a \u003cstrong\u003ecold soak\u003c\/strong\u003e before fermentation in open fermenters. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eWild Fermentation\u003c\/h2\u003e\n\u003cp\u003eNo cultured yeast recipe here.\u003c\/p\u003e\n\u003cp\u003eThe wine undergoes:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ein:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOpen fermenters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewith both:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePump-overs and hand plunging.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's completely consistent with Andrew Marks' philosophy.\u003c\/p\u003e\n\u003cp\u003eThe Wanderer isn't about manipulating wine into a predetermined house style.\u003c\/p\u003e\n\u003cp\u003eIt's about allowing an individual vineyard to express itself.\u003c\/p\u003e\n\u003cp\u003eAnd when you've got a site this good, that's exactly what you want.\u003c\/p\u003e\n\u003ch2\u003e11 Months in Large-Format French Oak\u003c\/h2\u003e\n\u003cp\u003eAfter fermentation, the wine spends:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e11 months on lees\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ein:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLarge-format French oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eincluding:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e30% new Damy Alliers oak.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe use of larger-format barrels is important.\u003c\/p\u003e\n\u003cp\u003eThere's less wine-to-oak surface contact than with traditional small barriques, helping to keep obvious oak flavours in the background.\u003c\/p\u003e\n\u003cp\u003eThe oak builds \u003cstrong\u003etexture, structure and complexity\u003c\/strong\u003e, but it doesn't bury the Pinot underneath vanilla and toast.\u003c\/p\u003e\n\u003cp\u003eThe vineyard remains the star.\u003c\/p\u003e\n\u003ch2\u003eNo Fining. No Filtration.\u003c\/h2\u003e\n\u003cp\u003eAnd Andrew Marks doesn't mess around with the finished wine either.\u003c\/p\u003e\n\u003cp\u003eThe 2025 is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild fermented\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMatured on lees\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eNot fined\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eNot filtered\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eEstate bottled\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's the philosophy of The Wanderer in a nutshell.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGreat vineyard. Low yields. Minimal intervention.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThen get out of the way.\u003c\/p\u003e\n\u003ch2\u003eAndrew Marks – The Man Behind The Wanderer\u003c\/h2\u003e\n\u003cp\u003eThe Wanderer is the personal label of \u003cstrong\u003eAndrew Marks\u003c\/strong\u003e, who is based at his family's famous Gembrook Hill vineyard in the Upper Yarra Valley. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat connection matters.\u003c\/p\u003e\n\u003cp\u003eGembrook Hill has long been one of the benchmark names of the Upper Yarra, particularly for Chardonnay and Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eThe Wanderer gives Marks the opportunity to explore other vineyard sites and create wines that reflect his own approach.\u003c\/p\u003e\n\u003cp\u003eAnd this Upper Yarra Pinot has become one of the signature wines of the project.\u003c\/p\u003e\n\u003cp\u003eFor Pinot Noir lovers, \u003cstrong\u003eAndrew Marks is a name worth remembering\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhy the Upper Yarra Matters\u003c\/h2\u003e\n\u003cp\u003eThe Upper Yarra is different.\u003c\/p\u003e\n\u003cp\u003eIt's cooler and higher than many parts of the broader Yarra Valley, making it particularly well suited to varieties such as Pinot Noir and Chardonnay.\u003c\/p\u003e\n\u003cp\u003eAt Yellingbo, you've got:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eCool Upper Yarra climate\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eFree-draining volcanic red soil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLow yields\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6 Pinot Noir\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePut those elements together and you've got the foundation for Pinot Noir with both \u003cstrong\u003earomatic intensity and structural finesse\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's exactly what you're seeing here.\u003c\/p\u003e\n\u003ch2\u003e2024 vs 2025 – An Extraordinary Run\u003c\/h2\u003e\n\u003cp\u003eThe Wanderer is on a serious roll.\u003c\/p\u003e\n\u003cp\u003eThe previous \u003cstrong\u003e2024 Upper Yarra Pinot Noir\u003c\/strong\u003e received:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e95+ Points – The Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eand won:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest Pinot Noir – Yarra Valley Wine Show 2025.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNow the \u003cstrong\u003e2025 has backed it up with another 97-point Halliday result\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat's significant.\u003c\/p\u003e\n\u003cp\u003eIt means we're no longer talking about one exceptional vintage.\u003c\/p\u003e\n\u003cp\u003eWe're looking at a producer putting together a genuine run of elite Upper Yarra Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003e2024\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday | 95+ Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMore ethereal • Tense • Perfumed • Electric\u003c\/p\u003e\n\u003ch3\u003e2025\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday | 94 Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDeeper • Darker • More Generous • Rose • Cherry • Spice\u003c\/p\u003e\n\u003cp\u003eTwo very different vintages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSame extraordinary quality.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eSerious Pinot Noir Without the Burgundy Price Tag\u003c\/h2\u003e\n\u003cp\u003eThis is where the wine becomes particularly compelling.\u003c\/p\u003e\n\u003cp\u003eAnyone who buys Burgundy knows what's happened to prices.\u003c\/p\u003e\n\u003cp\u003eAnd even the top Australian Pinot Noirs increasingly command \u003cstrong\u003e$100, $150 and considerably more\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThen look at this:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSingle vineyard.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUpper Yarra.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMV6.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLow yielding.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e20% whole bunch.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild fermented.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLarge-format French oak.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnfined and unfiltered.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday points.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $62.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a pretty extraordinary package.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis is a brilliant food Pinot.\u003c\/p\u003e\n\u003cp\u003eTry it with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003ePeking duck\u003c\/li\u003e\n\u003cli\u003eDuck breast\u003c\/li\u003e\n\u003cli\u003eRoast chicken\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eMushroom and truffle risotto\u003c\/li\u003e\n\u003cli\u003eBeef tartare\u003c\/li\u003e\n\u003cli\u003eVenison\u003c\/li\u003e\n\u003cli\u003eSalmon\u003c\/li\u003e\n\u003cli\u003eTuna\u003c\/li\u003e\n\u003cli\u003eCharcuterie\u003c\/li\u003e\n\u003cli\u003eSoft cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eI'd go straight for \u003cstrong\u003educk and wild mushrooms\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe combination of red and black cherry, rose petals, spice and autumnal savouriness would be magnificent.\u003c\/p\u003e\n\u003cp\u003eServe slightly cool at around \u003cstrong\u003e14–16°C\u003c\/strong\u003e in a large Burgundy glass.\u003c\/p\u003e\n\u003ch2\u003eDrinking \u0026amp; Cellaring\u003c\/h2\u003e\n\u003cp\u003eOne of the attractions of the 2025 is its generosity.\u003c\/p\u003e\n\u003cp\u003eMattinson believes the depth of the vintage makes the wine particularly attractive to drink young, while still expecting it to perform well in the cellar. The Wine Front lists a drinking window of \u003cstrong\u003e2026–2031+\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI'd comfortably suggest:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2035+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you're opening one young, give it \u003cstrong\u003e30–60 minutes in a decanter\u003c\/strong\u003e and use a good Burgundy glass.\u003c\/p\u003e\n\u003cp\u003eBut with \u003cstrong\u003e97 Halliday points\u003c\/strong\u003e and the pedigree of this vineyard, I'd definitely be putting some bottles away.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis is exactly what we're looking for at Liquid Vibe.\u003c\/p\u003e\n\u003cp\u003eA relatively small producer.\u003c\/p\u003e\n\u003cp\u003eA brilliant winemaker.\u003c\/p\u003e\n\u003cp\u003eA genuinely interesting vineyard.\u003c\/p\u003e\n\u003cp\u003eAnd quality that massively exceeds what the price suggests.\u003c\/p\u003e\n\u003cp\u003eLook at what you're getting:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔥 97 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e⭐ 94 Points – The Wine Front\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSingle Vineyard – Yellingbo\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eUpper Yarra Valley\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6 Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200m Elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eVolcanic Red Soils\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLow-Cropping Vineyard\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e20% Whole Bunches\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild Fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e11 Months Large-Format French Oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e30% New Damy Alliers\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eNo Fining or Filtration\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eRRP $62\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd then there's the wine itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed cherry. Black cherry. Rose petals. Sweet spice. Autumn leaves. Smoke. Savoury complexity. Fine tannins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe previous vintage was \u003cstrong\u003e97 Halliday and 95+ Wine Front\u003c\/strong\u003e and won \u003cstrong\u003eBest Pinot Noir at the Yarra Valley Wine Show\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eNow the 2025 has backed it up with \u003cstrong\u003eanother 97-point Halliday result\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat tells you something.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wanderer has become one of the Upper Yarra Pinot Noir producers to watch.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt \u003cstrong\u003e$62 RRP\u003c\/strong\u003e, the 2025 offers the sort of single-vineyard pedigree, detailed winemaking and critical acclaim increasingly associated with Australian Pinot Noir costing well over $100.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 Halliday points. 94 Wine Front. Single-vineyard Upper Yarra Pinot Noir. $62.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan role=\"text\"\u003e\u003cstrong\u003eIf you love serious Yarra Valley Pinot Noir, don't miss this.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e","brand":"The Wanderer","offers":[{"title":"Default Title","offer_id":52441681559854,"sku":null,"price":62.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2025TheWandererUpperYarraPinotNoir_48d8ebd2-4aca-4424-a6d1-04f174dff41c.webp?v=1786683127"},{"product_id":"the-wanderer-yellingbo-pinot-noir-2025","title":"2025 The Wanderer Yellingbo Pinot Noir | 95 Point Yarra Valley Pinot Noir","description":"\u003ch3\u003e\u003cstrong\u003e🏆 93 WINE FRONT | SINGLE VINEYARD | SERIOUSLY GOOD VALUE YARRA VALLEY PINOT\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis Is Extraordinary Pinot Noir Value\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eJust $43. That's remarkable for a genuine single-vineyard Yarra Valley Pinot Noir made by Andrew Marks\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003e96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e93 Points – Campbell Mattinson, The Wine Front\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYellingbo, Yarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $43 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis might be the \u003cstrong\u003esleeper wine in The Wanderer range\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2025 The Wanderer Yellingbo Pinot Noir\u003c\/strong\u003e has just received an outstanding \u003cstrong\u003e96 points from Halliday Wine Companion\u003c\/strong\u003e, adding to \u003cstrong\u003e93 points from Campbell Mattinson at The Wine Front\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd the RRP?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJust $43.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's remarkable for a genuine \u003cstrong\u003esingle-vineyard Yarra Valley Pinot Noir\u003c\/strong\u003e made by Andrew Marks, using MV6 fruit, wild fermentation, whole berries and large-format seasoned French oak.\u003c\/p\u003e\n\u003cp\u003eThe vineyard sits at \u003cstrong\u003eYellingbo at 180 metres elevation\u003c\/strong\u003e, with cane-pruned MV6 Pinot Noir growing on heavy grey clay with a north-easterly aspect. The fruit is entirely destemmed but not crushed, preserving whole berries before a cold soak and wild fermentation. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis isn't a simplified second wine.\u003c\/p\u003e\n\u003cp\u003eIt's a completely different expression of Yellingbo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e96 Halliday points. $43 RRP. This has to be one of the smartest Pinot Noir buys in the Yarra Valley.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e96 Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a huge result at this price.\u003c\/p\u003e\n\u003cp\u003eWe're talking about a \u003cstrong\u003e$43 Pinot Noir receiving a score normally associated with some of Australia's considerably more expensive premium releases\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAnd it becomes even more impressive when you look underneath the label.\u003c\/p\u003e\n\u003cp\u003eThis is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSingle vineyard\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6 Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e180m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild fermented\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole berries\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLarge-format seasoned French oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e11 months on lees\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eUnfined and unfiltered\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThere are no shortcuts here.\u003c\/p\u003e\n\u003cp\u003eThis is proper, small-production, vineyard-driven Yarra Valley Pinot Noir.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe 2025 is a darker, more savoury expression of Pinot Noir, showing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh black cherry\u003c\/li\u003e\n\u003cli\u003eDark cherry\u003c\/li\u003e\n\u003cli\u003eRaspberry\u003c\/li\u003e\n\u003cli\u003eWild berries\u003c\/li\u003e\n\u003cli\u003eRoasted nuts\u003c\/li\u003e\n\u003cli\u003eWoodsy spice\u003c\/li\u003e\n\u003cli\u003eForest floor\u003c\/li\u003e\n\u003cli\u003eUndergrowth\u003c\/li\u003e\n\u003cli\u003eEarth\u003c\/li\u003e\n\u003cli\u003eSavoury herbs\u003c\/li\u003e\n\u003cli\u003eSubtle French oak\u003c\/li\u003e\n\u003cli\u003eFine, beautifully formed tannins\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThere's a lovely purity to the fruit, but this isn't a Pinot Noir built entirely around pretty cherry and strawberry characters.\u003c\/p\u003e\n\u003cp\u003eThere's more underneath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEarth. Forest floor. Spice. Nuts. Savouriness.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd then there are those tannins.\u003c\/p\u003e\n\u003cp\u003eFine, beautifully integrated and serious enough to suggest this will become even better with a little bottle age. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is Pinot Noir with \u003cstrong\u003esubstance rather than simple prettiness\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eSingle-Vineyard Yellingbo Pinot Noir\u003c\/h2\u003e\n\u003cp\u003eHere's where things get really interesting.\u003c\/p\u003e\n\u003cp\u003eThe fruit comes from a \u003cstrong\u003esingle vineyard at Yellingbo\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe vineyard is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCane-pruned MV6 Pinot Noir\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003egrowing at:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e180 metres elevation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eon:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeavy grey clay\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewith a:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNorth-easterly aspect.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd that soil is important to understanding why this wine is different from The Wanderer's more expensive Upper Yarra Pinot Noir.\u003c\/p\u003e\n\u003ch2\u003eHeavy Grey Clay – A Completely Different Expression of Yellingbo\u003c\/h2\u003e\n\u003cp\u003eAndrew Marks makes two fascinating 2025 Pinot Noirs from Yellingbo.\u003c\/p\u003e\n\u003cp\u003eBut they come from very different soils.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eUpper Yarra Pinot Noir\u003c\/strong\u003e comes from MV6 vines on \u003cstrong\u003efree-draining volcanic red soil at approximately 200 metres\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eYellingbo Pinot Noir\u003c\/strong\u003e comes from MV6 on \u003cstrong\u003eheavy grey clay at approximately 180 metres\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's only around 20 metres difference in elevation.\u003c\/p\u003e\n\u003cp\u003eSame grape variety.\u003c\/p\u003e\n\u003cp\u003eSame clone.\u003c\/p\u003e\n\u003cp\u003eSame winemaker.\u003c\/p\u003e\n\u003cp\u003eSame locality.\u003c\/p\u003e\n\u003cp\u003eBut dramatically different soils and different winemaking.\u003c\/p\u003e\n\u003cp\u003eAnd the wines show completely different personalities.\u003c\/p\u003e\n\u003cp\u003eThis is exactly why single-vineyard Pinot Noir is so fascinating.\u003c\/p\u003e\n\u003ch2\u003e100% Destemmed – But Not Crushed\u003c\/h2\u003e\n\u003cp\u003eUnlike the more expensive Upper Yarra Pinot, there are \u003cstrong\u003eno whole bunches\u003c\/strong\u003e here.\u003c\/p\u003e\n\u003cp\u003eThe fruit is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100% destemmed.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBut here's the clever part.\u003c\/p\u003e\n\u003cp\u003eThe berries are \u003cstrong\u003enot crushed\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThey're kept intact before undergoing a cold soak and fermentation in open fermenters. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat allows Andrew Marks to preserve the purity and aromatic character of the fruit without bringing stems into the equation.\u003c\/p\u003e\n\u003cp\u003eThe result is a Pinot Noir where the focus stays firmly on:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFruit purity • Texture • Savouriness • Tannin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003erather than whole-bunch perfume.\u003c\/p\u003e\n\u003ch2\u003eWild Fermentation\u003c\/h2\u003e\n\u003cp\u003eFermentation happens naturally.\u003c\/p\u003e\n\u003cp\u003eThe wine undergoes:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCold soak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003efollowed by:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild fermentation in open fermenters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewith:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePump-overs and hand plunging.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is classic Andrew Marks.\u003c\/p\u003e\n\u003cp\u003eMinimal manipulation.\u003c\/p\u003e\n\u003cp\u003eNo attempt to force every wine into exactly the same style.\u003c\/p\u003e\n\u003cp\u003eInstead, the vineyard determines the personality of the finished wine.\u003c\/p\u003e\n\u003ch2\u003eSeasoned French Oak – No New Oak Required\u003c\/h2\u003e\n\u003cp\u003eThis is another reason I think the value here is exceptional.\u003c\/p\u003e\n\u003cp\u003eAfter fermentation, the wine undergoes élevage in:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLarge-format seasoned French oak barrels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003efor:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e11 months on lees.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSeasoned oak means the barrels have already been used, so you're not getting a huge layer of new-oak flavour.\u003c\/p\u003e\n\u003cp\u003eThere's no need to cover Pinot Noir with vanilla and toast.\u003c\/p\u003e\n\u003cp\u003eInstead, the barrels provide a vessel for the wine to mature and develop texture while allowing the \u003cstrong\u003echerry, spice, earth and vineyard characters\u003c\/strong\u003e to remain front and centre.\u003c\/p\u003e\n\u003cp\u003eAt this price point, that's exactly what I want to see.\u003c\/p\u003e\n\u003ch2\u003eNo Fining. No Filtration.\u003c\/h2\u003e\n\u003cp\u003eThe wine is also:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnfined.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUnfiltered.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEstate bottled.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAgain, that's consistent with The Wanderer's philosophy.\u003c\/p\u003e\n\u003cp\u003eAndrew Marks describes his approach as working with \u003cstrong\u003elow-yielding vineyards and minimal winemaking techniques\u003c\/strong\u003e to preserve the natural character of the vineyard. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIt's not intervention for the sake of intervention.\u003c\/p\u003e\n\u003cp\u003eThe goal is simply:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDon't get in the vineyard's way.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eAndrew Marks – The Man Behind The Wanderer\u003c\/h2\u003e\n\u003cp\u003eThe Wanderer is the personal project of \u003cstrong\u003eAndrew Marks\u003c\/strong\u003e, who is based at his family's \u003cstrong\u003eGembrook Hill vineyard in the Upper Yarra Valley\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a serious pedigree.\u003c\/p\u003e\n\u003cp\u003eGembrook Hill has long been one of the benchmark names of the Upper Yarra, particularly for Chardonnay and Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eThe Wanderer gives Marks the freedom to work with individual vineyard parcels and explore how different sites, soils and exposures translate into the glass.\u003c\/p\u003e\n\u003cp\u003eAnd these 2025 Pinot Noirs make that story incredibly compelling.\u003c\/p\u003e\n\u003ch2\u003eYellingbo vs Upper Yarra – You Need to Taste These Side by Side\u003c\/h2\u003e\n\u003cp\u003eThis is one of the most fascinating tastings you could do with Yarra Valley Pinot Noir.\u003c\/p\u003e\n\u003ch3\u003e2025 The Wanderer Yellingbo Pinot Noir – RRP $43\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e96 Points Halliday | 93 Points Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e180m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHeavy grey clay\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% destemmed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole berries\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSeasoned French oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlack Cherry • Woodsy Spice • Nuts • Undergrowth • Earth • Fine Tannin\u003c\/p\u003e\n\u003ch3\u003e2025 The Wanderer Upper Yarra Pinot Noir – RRP $62\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e97 Points Halliday | 94 Points Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eFree-draining volcanic red soil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e20% whole bunch\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e30% new French oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e11 months on lees\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRed \u0026amp; Black Cherry • Roses • Sweet Spice • Autumn Leaves • Perfume • Depth\u003c\/p\u003e\n\u003cp\u003eSame vintage.\u003c\/p\u003e\n\u003cp\u003eSame grape.\u003c\/p\u003e\n\u003cp\u003eSame MV6 clone.\u003c\/p\u003e\n\u003cp\u003eSame winemaker.\u003c\/p\u003e\n\u003cp\u003eBoth single vineyard.\u003c\/p\u003e\n\u003cp\u003eYet completely different wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThat's terroir.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eAnd This One Is Only $43\u003c\/h2\u003e\n\u003cp\u003eThis is where the Yellingbo Pinot becomes seriously compelling.\u003c\/p\u003e\n\u003cp\u003eThe flagship Upper Yarra Pinot is a brilliant wine.\u003c\/p\u003e\n\u003cp\u003eBut the Yellingbo is sitting there at \u003cstrong\u003e$43 RRP with 96 Halliday points\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat makes it a fantastic introduction to Andrew Marks and The Wanderer.\u003c\/p\u003e\n\u003cp\u003eAnd for existing fans?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is the wine I'd be buying by the half-dozen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThere's enough complexity for serious Pinot drinkers, enough structure to cellar and enough generosity to make opening one on a Tuesday night perfectly reasonable.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis would be brilliant with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast duck\u003c\/li\u003e\n\u003cli\u003eDuck breast\u003c\/li\u003e\n\u003cli\u003eRoast chicken\u003c\/li\u003e\n\u003cli\u003ePork belly\u003c\/li\u003e\n\u003cli\u003eMushroom risotto\u003c\/li\u003e\n\u003cli\u003eWild mushroom pasta\u003c\/li\u003e\n\u003cli\u003eBeef tartare\u003c\/li\u003e\n\u003cli\u003eCharcuterie\u003c\/li\u003e\n\u003cli\u003eSalmon\u003c\/li\u003e\n\u003cli\u003eTuna\u003c\/li\u003e\n\u003cli\u003eSoft cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eI'd particularly love this with \u003cstrong\u003educk and mushrooms\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe black cherry, roasted-nut, woodsy spice and forest-floor characters would be a beautiful match.\u003c\/p\u003e\n\u003cp\u003eServe slightly cool at around \u003cstrong\u003e14–16°C\u003c\/strong\u003e in a large Burgundy glass.\u003c\/p\u003e\n\u003ch2\u003eDrinking \u0026amp; Cellaring\u003c\/h2\u003e\n\u003cp\u003eCampbell Mattinson believes this wine could use another \u003cstrong\u003eyear or two in bottle\u003c\/strong\u003e and gives it a drinking window of:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2028–2033+.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's impressive for a $43 Pinot.\u003c\/p\u003e\n\u003cp\u003eI'd suggest:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink 2027–2035+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you're opening it now, give it \u003cstrong\u003e30–60 minutes in a decanter\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe fruit purity is already there, but those fine tannins and savoury elements should become increasingly complex as the wine settles into itself.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy We Love It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis could be \u003cstrong\u003eone of the great-value Pinot Noir discoveries of the 2025 Yarra Valley vintage\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eLook at what you're getting:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔥 96 Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e⭐ 93 Points – Campbell Mattinson, The Wine Front\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSingle-Vineyard Yellingbo Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% MV6\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e180m Elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHeavy Grey Clay\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% Destemmed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole Berries\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild Fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLarge-Format Seasoned French Oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e11 Months on Lees\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eUnfined \u0026amp; Unfiltered\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd the RRP?\u003c\/p\u003e\n\u003ch2\u003e\u003cspan role=\"text\"\u003e$43.\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThat's the killer.\u003c\/p\u003e\n\u003cp\u003eThe wine has the pedigree and winemaking you'd normally associate with Pinot Noir sitting considerably further up the price ladder.\u003c\/p\u003e\n\u003cp\u003eAnd the flavour profile is seriously compelling:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFresh black cherry. Dark berries. Roasted nuts. Woodsy spice. Undergrowth. Earth. Fine tannins.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIf you love Yarra Valley Pinot Noir from \u003cstrong\u003eGembrook Hill, Giant Steps, Yarra Yering, Oakridge or Coldstream Hills\u003c\/strong\u003e, Andrew Marks' The Wanderer wines need to be on your radar.\u003c\/p\u003e\n\u003cp\u003eBut perhaps the most exciting thing is being able to put this beside the \u003cstrong\u003e97-point 2025 The Wanderer Upper Yarra Pinot Noir\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eTwo single-vineyard Pinot Noirs.\u003c\/p\u003e\n\u003cp\u003eTwo different soils.\u003c\/p\u003e\n\u003cp\u003eTwo different expressions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e97 points at $62 and 96 points at $43.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's an extraordinary pair of wines.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan role=\"text\"\u003eAt $43 RRP, the 2025 The Wanderer Yellingbo Pinot Noir might just be the smartest buy of the two.\u003c\/span\u003e\u003c\/h2\u003e","brand":"The Wanderer","offers":[{"title":"Default Title","offer_id":52441705808174,"sku":null,"price":43.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2024TheWandererYellingboPinotNoir_851a3295-82ff-486b-9db6-f55d7528ba23.webp?v=1786602843"},{"product_id":"the-wanderer-yellingbo-valley-valley-chardonnay-2025","title":"2025 The Wanderer Yellingbo Chardonnay | 95 Point Upper Yarra Chardonnay","description":"\u003ch3\u003e\u003cstrong\u003e🏆 95 HALLIDAY | ONLY 70 DOZEN MADE | SERIOUSLY EXCITING UPPER YARRA CHARDONNAY\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eAndrew Marks and The Wanderer are becoming names you need to know\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cstrong\u003eThis is beautifully restrained modern Yarra Valley Chardonnay\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ch3\u003e\n\u003cstrong\u003e95+ Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e94 Points – The Wine Front\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eYellingbo, Yarra Valley, Victoria\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eRRP $43 a bottle\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eTiny Production. Volcanic Soils. 95+ Halliday Points. Just $43.\u003c\/h2\u003e\n\u003cp\u003eHere's another wine that shows why \u003cstrong\u003eAndrew Marks and The Wanderer are becoming names you need to know\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e2025 The Wanderer Yellingbo Chardonnay\u003c\/strong\u003e comes from a tiny single-vineyard parcel at Yellingbo, high in the Yarra Valley, where Chardonnay grows on \u003cstrong\u003ered volcanic soils at approximately 200 metres elevation\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eOnly around \u003cstrong\u003e70 dozen were produced\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd the reviews?\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e95+ Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e94 Points – The Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt an RRP of just \u003cstrong\u003e$43\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat's a remarkable combination.\u003c\/p\u003e\n\u003cp\u003eThis is beautifully restrained modern Yarra Valley Chardonnay: \u003cstrong\u003enectarine, citrus, grapefruit, chalk, saline minerality, subtle nuttiness and a long, precise finish\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eNo heavy-handed oak.\u003c\/p\u003e\n\u003cp\u003eNo excessive richness.\u003c\/p\u003e\n\u003cp\u003eNo winemaking tricks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJust vineyard, fruit, texture and energy.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e95+ Points – Halliday Wine Companion\u003c\/h2\u003e\n\u003cp\u003eThe 2025 has received an outstanding \u003cstrong\u003e95+ points from Halliday Wine Companion\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eHalliday's public listing confirms the wine was tasted on \u003cstrong\u003e30 April 2026\u003c\/strong\u003e, with an alcohol level of just \u003cstrong\u003e12.5%\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePhilip Rich's published review describes a single-vineyard Yellingbo Chardonnay, fermented and matured in older French puncheons.\u003c\/p\u003e\n\u003cp\u003eThe aromatic profile moves through:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNectarine • Pink grapefruit • Lemon curd\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ebefore a beautifully balanced palate brings:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePure fruit • Delicate texture • Chalkiness • Salinity • Nutty complexity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eand a long finish. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's exactly the sort of Chardonnay the Upper Yarra does so brilliantly.\u003c\/p\u003e\n\u003ch2\u003e94 Points – The Wine Front\u003c\/h2\u003e\n\u003cp\u003eAdd another excellent:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e94 Points – The Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eand you've got two of Australia's most respected wine-reviewing sources recognising the quality here.\u003c\/p\u003e\n\u003cp\u003eThat combination of \u003cstrong\u003e95+ Halliday and 94 Wine Front\u003c\/strong\u003e is particularly impressive when you remember we're talking about a Chardonnay with an RRP of just \u003cstrong\u003e$43\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis isn't simply a good inexpensive Chardonnay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis is serious, small-production Yarra Valley Chardonnay at an everyday premium-wine price.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\u003cp\u003eThe 2025 is beautifully fine and energetic, showing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhite nectarine\u003c\/li\u003e\n\u003cli\u003eWhite peach\u003c\/li\u003e\n\u003cli\u003ePink grapefruit\u003c\/li\u003e\n\u003cli\u003eLemon curd\u003c\/li\u003e\n\u003cli\u003eBitter citrus rind\u003c\/li\u003e\n\u003cli\u003eFresh lemon\u003c\/li\u003e\n\u003cli\u003eWhite flowers\u003c\/li\u003e\n\u003cli\u003eChalk\u003c\/li\u003e\n\u003cli\u003eSea spray\u003c\/li\u003e\n\u003cli\u003eRoasted nuts\u003c\/li\u003e\n\u003cli\u003eSubtle savoury notes\u003c\/li\u003e\n\u003cli\u003eFine lees texture\u003c\/li\u003e\n\u003cli\u003eSaline minerality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThere's an almost \u003cstrong\u003eocean-spray salinity\u003c\/strong\u003e running through the wine, giving the palate wonderful freshness and drive. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe fruit is there, but it isn't sweet or obvious.\u003c\/p\u003e\n\u003cp\u003eInstead, everything feels restrained and beautifully controlled.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStone fruit. Citrus. Chalk. Salt. Nuts.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThen that long, dry, savoury finish keeps pulling you back for another glass.\u003c\/p\u003e\n\u003ch2\u003eRed Volcanic Soils – Yellingbo\u003c\/h2\u003e\n\u003cp\u003eThis is where the story gets particularly interesting.\u003c\/p\u003e\n\u003cp\u003eThe Chardonnay comes from \u003cstrong\u003eYellingbo in the Upper Yarra Valley\u003c\/strong\u003e, with the vineyard sitting at approximately:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200 metres elevation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eon:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed volcanic soil\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ewith a:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNortherly aspect.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat combination of elevation and cool Upper Yarra conditions is ideally suited to Chardonnay.\u003c\/p\u003e\n\u003cp\u003eThe grapes can develop flavour slowly while retaining the natural acidity essential to producing fine, age-worthy Chardonnay.\u003c\/p\u003e\n\u003cp\u003eThe result isn't about sheer power.\u003c\/p\u003e\n\u003cp\u003eIt's about \u003cstrong\u003etension, precision and length\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eCane-Pruned Chardonnay\u003c\/h2\u003e\n\u003cp\u003eThe vineyard is planted to \u003cstrong\u003ecane-pruned Chardonnay\u003c\/strong\u003e on those red volcanic soils. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd Andrew Marks doesn't try to overcomplicate things in the winery.\u003c\/p\u003e\n\u003cp\u003eThis is a wine built around preserving the personality of that vineyard.\u003c\/p\u003e\n\u003cp\u003eThat's a recurring theme with The Wanderer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSite first. Winemaking second.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAnd when you're dealing with Chardonnay fruit this good, that's exactly how it should be.\u003c\/p\u003e\n\u003ch2\u003eWhole-Bunch Pressed\u003c\/h2\u003e\n\u003cp\u003eThe winemaking starts with:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhole-bunch pressing.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe juice is then transferred into barrel \u003cstrong\u003ewith full solids the following day\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's significant.\u003c\/p\u003e\n\u003cp\u003eWhole-bunch pressing can give Chardonnay particularly fine juice, while fermenting with full solids can contribute texture, savoury complexity and additional layers to the finished wine.\u003c\/p\u003e\n\u003cp\u003eBut nothing here feels forced.\u003c\/p\u003e\n\u003cp\u003eIt's about building complexity without sacrificing purity.\u003c\/p\u003e\n\u003ch2\u003eWild Fermentation\u003c\/h2\u003e\n\u003cp\u003eThe wine then undergoes:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild fermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ein:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLarge-format French oak.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWild fermentation fits perfectly with Andrew Marks' philosophy.\u003c\/p\u003e\n\u003cp\u003eHalliday describes The Wanderer as a series of single-vineyard wines where Marks aims to achieve the best expression of individual vineyards through \u003cstrong\u003eminimal handling in the winery\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's exactly what you see here.\u003c\/p\u003e\n\u003cp\u003eThe wine isn't designed in the winery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIt's grown in the vineyard.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eSeasoned Large-Format French Oak\u003c\/h2\u003e\n\u003cp\u003eHere's another detail I love.\u003c\/p\u003e\n\u003cp\u003eThere's no attempt to impress with expensive new oak.\u003c\/p\u003e\n\u003cp\u003eThe wine undergoes fermentation and élevage in:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeasoned large-format French oak.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat matters.\u003c\/p\u003e\n\u003cp\u003eThe oak provides a vessel for fermentation and maturation and contributes texture and complexity without loading the wine with vanilla, toast or obvious woody flavours.\u003c\/p\u003e\n\u003cp\u003eThat's why the wine's:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNectarine • Grapefruit • Lemon • Chalk • Salinity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eremain front and centre.\u003c\/p\u003e\n\u003cp\u003eThe oak stays where it belongs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the background.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eLeft on Lees – No Stirring\u003c\/h2\u003e\n\u003cp\u003eAfter fermentation, the Chardonnay is:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLeft on lees without stirring until bottling.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat's a fascinating detail.\u003c\/p\u003e\n\u003cp\u003eLees contact can build texture and savoury complexity, but Andrew Marks doesn't stir the lees to deliberately fatten or broaden the palate.\u003c\/p\u003e\n\u003cp\u003eInstead, the wine develops quietly.\u003c\/p\u003e\n\u003cp\u003eThe result is a Chardonnay with texture but still plenty of \u003cstrong\u003eline, energy and precision\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat's one of the reasons the wine feels so composed.\u003c\/p\u003e\n\u003ch2\u003eOnly 70 Dozen Made\u003c\/h2\u003e\n\u003cp\u003eNow we get to the problem.\u003c\/p\u003e\n\u003cp\u003eThere isn't much.\u003c\/p\u003e\n\u003cp\u003ePublished production information puts the entire production at approximately:\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003e70 dozen.\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThat's only around \u003cstrong\u003e840 bottles\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eFor context, that's tiny.\u003c\/p\u003e\n\u003cp\u003eThis isn't a Chardonnay being made by the thousands of cases and distributed everywhere.\u003c\/p\u003e\n\u003cp\u003eIt's genuinely small-production wine.\u003c\/p\u003e\n\u003cp\u003eAnd with \u003cstrong\u003e95+ Halliday points and 94 Wine Front at $43 RRP\u003c\/strong\u003e, I can't imagine it hanging around forever.\u003c\/p\u003e\n\u003ch2\u003eAndrew Marks – One of the Yarra's Quiet Achievers\u003c\/h2\u003e\n\u003cp\u003eThe Wanderer is the personal project of \u003cstrong\u003eAndrew Marks\u003c\/strong\u003e, winemaker and viticulturist at his family's famous \u003cstrong\u003eGembrook Hill\u003c\/strong\u003e vineyard.\u003c\/p\u003e\n\u003cp\u003eHalliday notes that Andrew spent \u003cstrong\u003esix years as a winemaker at Penfolds\u003c\/strong\u003e before returning to Gembrook Hill in 2005, while his international experience includes vintages in France and Spain—including work at \u003cstrong\u003eEtienne Sauzet in Puligny-Montrachet\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThat last detail is particularly interesting when you're talking about Chardonnay.\u003c\/p\u003e\n\u003cp\u003ePuligny-Montrachet is sacred ground for the variety.\u003c\/p\u003e\n\u003cp\u003eBut The Wanderer isn't about copying Burgundy.\u003c\/p\u003e\n\u003cp\u003eMarks is using that experience to make wines that are unmistakably \u003cstrong\u003eYarra Valley\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch2\u003eBurgundy Influence – Yarra Valley Identity\u003c\/h2\u003e\n\u003cp\u003eThere's a Burgundian sensibility to the winemaking.\u003c\/p\u003e\n\u003cp\u003eYou can see it in the:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhole-bunch pressing\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eBarrel fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild yeast\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLees maturation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLarge-format French oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMinimal handling\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBut the wine itself belongs firmly to Yellingbo.\u003c\/p\u003e\n\u003cp\u003eIt's the combination of \u003cstrong\u003ecool climate, volcanic soils, elevation and restrained winemaking\u003c\/strong\u003e that gives this Chardonnay its personality.\u003c\/p\u003e\n\u003cp\u003eAnd that's exactly what I want from modern Australian Chardonnay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNot a Burgundy imitation.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA great Australian Chardonnay that understands why Burgundy is great.\u003c\/p\u003e\n\u003ch2\u003eThe Wanderer Chardonnay vs Yellingbo Pinot Noir\u003c\/h2\u003e\n\u003cp\u003eHere's a fantastic tasting idea.\u003c\/p\u003e\n\u003cp\u003eThe Wanderer makes both Chardonnay and Pinot Noir from Yellingbo, but the vineyards reveal completely different expressions of the area.\u003c\/p\u003e\n\u003ch3\u003e2025 Yellingbo Chardonnay – $43\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e95+ Halliday | 94 Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e200m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eRed volcanic soil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eNortherly aspect\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole-bunch pressed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild fermented\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSeasoned large-format French oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNectarine • Grapefruit • Lemon • Chalk • Saline • Nutty\u003c\/p\u003e\n\u003ch3\u003e2025 Yellingbo Pinot Noir – $43\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e96 Halliday | 93 Wine Front\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e180m elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eHeavy grey clay\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eMV6 Pinot Noir\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e100% destemmed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole berries\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSeasoned large-format French oak\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlack Cherry • Woodsy Spice • Nuts • Undergrowth • Fine Tannin\u003c\/p\u003e\n\u003cp\u003eTwo wines.\u003c\/p\u003e\n\u003cp\u003eSame winemaker.\u003c\/p\u003e\n\u003cp\u003eSame locality.\u003c\/p\u003e\n\u003cp\u003eSame price.\u003c\/p\u003e\n\u003cp\u003eCompletely different vineyard expressions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAnd both are exceptional value.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eHow Does It Compare with Top Yarra Chardonnay?\u003c\/h2\u003e\n\u003cp\u003eThis is where the $43 RRP becomes hard to ignore.\u003c\/p\u003e\n\u003cp\u003eThe Yarra Valley is currently producing some of the finest Chardonnay in Australia, and Halliday's recent Chardonnay coverage has again highlighted the region's strength. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe benchmark names aren't inexpensive anymore.\u003c\/p\u003e\n\u003cp\u003eYet here you have:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSingle vineyard.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eUpper Yarra.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eVolcanic soils.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole-bunch pressed.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild fermented.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLarge-format French oak.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eTiny production.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e95+ Halliday points.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e94 Wine Front points.\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e$43 RRP.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's why this wine stands out.\u003c\/p\u003e\n\u003ch2\u003eFood Pairings\u003c\/h2\u003e\n\u003cp\u003eThis style of Chardonnay is brilliant at the table.\u003c\/p\u003e\n\u003cp\u003eTry it with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh oysters\u003c\/li\u003e\n\u003cli\u003eKing George whiting\u003c\/li\u003e\n\u003cli\u003eGrilled snapper\u003c\/li\u003e\n\u003cli\u003eSeared scallops\u003c\/li\u003e\n\u003cli\u003ePrawns\u003c\/li\u003e\n\u003cli\u003eLobster\u003c\/li\u003e\n\u003cli\u003eRoast chicken\u003c\/li\u003e\n\u003cli\u003ePork\u003c\/li\u003e\n\u003cli\u003eMushroom risotto\u003c\/li\u003e\n\u003cli\u003eGoat's cheese\u003c\/li\u003e\n\u003cli\u003eComté\u003c\/li\u003e\n\u003cli\u003eFresh seafood pasta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eI'd go straight for \u003cstrong\u003eKing George whiting or scallops\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThe wine's citrus, chalk and saline characters would be superb with seafood.\u003c\/p\u003e\n\u003cp\u003eServe at around \u003cstrong\u003e10–12°C\u003c\/strong\u003e rather than refrigerator-cold.\u003c\/p\u003e\n\u003cp\u003eGive it a decent-sized Chardonnay glass and let it warm slightly as you drink it.\u003c\/p\u003e\n\u003ch2\u003eDrinking \u0026amp; Cellaring\u003c\/h2\u003e\n\u003cp\u003eHalliday's published review suggests enjoying the wine now and over approximately the next \u003cstrong\u003efour to five years\u003c\/strong\u003e. \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI'd comfortably suggest:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrink now–2031+.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYoung, the attraction is all about:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNectarine • Citrus • Chalk • Salt • Energy\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWith bottle age, expect more:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNuts • Toast • Honeyed citrus • Savoury complexity\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eto develop.\u003c\/p\u003e\n\u003cp\u003eAt $43, I'd buy enough to drink some now and watch a few bottles evolve.\u003c\/p\u003e\n\u003ch2\u003eWhy We Love It\u003c\/h2\u003e\n\u003cp\u003eThis is precisely the kind of Chardonnay we love finding.\u003c\/p\u003e\n\u003cp\u003eNot a huge brand.\u003c\/p\u003e\n\u003cp\u003eNot huge production.\u003c\/p\u003e\n\u003cp\u003eNot a huge price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJust seriously good wine.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLook at what you're getting:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e🔥 95+ Points – Halliday Wine Companion\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e⭐ 94 Points – The Wine Front\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSingle-Vineyard Yellingbo Chardonnay\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e200m Elevation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eRed Volcanic Soil\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWhole-Bunch Pressed\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eFull Solids\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eWild Fermentation\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eSeasoned Large-Format French Oak\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eLees Maturation Without Stirring\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e12.5% Alcohol\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eOnly Around 70 Dozen Produced\u003c\/strong\u003e \u003cspan class=\"contents\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAnd the RRP?\u003c\/p\u003e\n\u003ch2\u003e\u003cspan role=\"text\"\u003e$43.\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThat's exceptional buying.\u003c\/p\u003e\n\u003cp\u003eThere's no excess here.\u003c\/p\u003e\n\u003cp\u003eNo excessive oak.\u003c\/p\u003e\n\u003cp\u003eNo excessive alcohol.\u003c\/p\u003e\n\u003cp\u003eNo excessive richness.\u003c\/p\u003e\n\u003cp\u003eInstead you get \u003cstrong\u003enectarine, pink grapefruit, lemon curd, chalk, saline minerality and subtle nuttiness\u003c\/strong\u003e, delivered with beautiful precision and length.\u003c\/p\u003e\n\u003cp\u003eIf you love Chardonnay from \u003cstrong\u003eGembrook Hill, Oakridge, Giant Steps, Yarra Yering or other leading Yarra Valley producers\u003c\/strong\u003e, The Wanderer absolutely belongs on your radar.\u003c\/p\u003e\n\u003cp\u003eAndrew Marks' 2025 releases are looking seriously impressive, and this might be one of the smartest buys in the range.\u003c\/p\u003e\n\u003ch3\u003e\u003cspan role=\"text\"\u003e95+ Halliday. 94 Wine Front. Tiny production. Single-vineyard volcanic-soil Yarra Chardonnay. $43 RRP.\u003c\/span\u003e\u003c\/h3\u003e\n\u003ch3\u003e\u003cspan role=\"text\"\u003eThe 2025 The Wanderer Yellingbo Chardonnay is exceptional value—and with only around 70 dozen made, it won't be around forever.\u003c\/span\u003e\u003c\/h3\u003e","brand":"The Wanderer","offers":[{"title":"Default Title","offer_id":52441749422382,"sku":null,"price":43.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0950\/5010\/5134\/files\/2025TheWandererYellingboChardonnay.png?v=1786933480"}],"url":"https:\/\/liquidvibe.com.au\/collections\/the-wanderer.oembed","provider":"liquidvibe.com.au","version":"1.0","type":"link"}