{"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\/products\/the-wanderer-yellingbo-valley-valley-chardonnay-2025","provider":"liquidvibe.com.au","version":"1.0","type":"link"}