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2005 Yalumba Wild Ferment Chardonnay
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- Cellar 2 - 3 years (2008-2009)
- ABV 14%
- Closure: Screw Cap
This Chardonnay has been produced with the use of a natural or 'wild' yeast ferment, where the juice is encouraged to ferment with the indigenous yeasts present on the grape skins from the vineyard. The many individual yeasts participate in various ways to build layers of complexity and finesse into the wine. Additional complexity is built through extended lees contact and regular lees stirring.
The nose delivers excellent complexity. Bright straw colour with green tinge and pale straw hue. Complex nose, notes of butterscotch, yeast lees, cinnamon and spice emerge. Creamy palate texture. Flavours of butterscotch, yeast lees and toasted oak. Excellent weight and mouthfeel. Clean finish. Long aftertaste of yeast lees and butterscotch.
Cellar 2-3 years (2008-2009)
While some of the wine intelligentsia continue to disingenuously rail against consumers drinking Chardonnay, the fact is that Chardonnay is a noble grape, and when it’s good, it’s very good. No doubt there is an ocean of industrial swill parading under the name Chardonnay, but Yalumba’s cuvees are not among them. The beautiful 2005 Chardonnay Wild Ferment (aged 8 months in new and used French oak) may be one of the world’s top half dozen or so Chardonnay values. The “Wild Ferment” refers to fermentation with indigenous yeasts. This offering, which does not see any malolactic fermentation, has retained its crisp acidity, which props up its fleshy, lemon oil, honeysuckle, and tropical fruit characteristics. Enjoy this lovely, medium-bodied Chardonnay over the next 1-2 years.
Robert Parker - Wine Advocate #167 (Oct 2006)