{"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","url":"https:\/\/liquidvibe.com.au\/products\/the-wanderer-yellingbo-pinot-noir-2025","provider":"liquidvibe.com.au","version":"1.0","type":"link"}