90 points Robert Parker Oct 2006
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.

Classically styled Chardonnay and best suited to things like, Smoked Char-grilled Salmon, Grilled Lobster, Grilled herbed Spatchcock, Barbequed king Prawns, Prawn Risotto, Vegetable Terrine, Asparagus Quiche, or even Chicken and Mushroom pie, Chicken, Mango and Rocket Salad or a Gruyère styled cheese.

Yalumba are developing a range of spectacular wines at extremely competitive prices and their reputation is growing on the world stage, the company has always shown great vision in its selection of new vineyard sites and new varietals. It is a serious player at the top end of quality, with some 940 hectares under vine, mostly planted to mainstream varietals; it has taken ownership of Viognier in Australia. I hope they do not go the way other Australian wineries have by over-cropping their vineyards due to ever increasing demand, better to maintain quality and increase prices, given the current quality of their portfolio, this would not present a problem to me personally.