Drinking well now, but will improve with time. Drinking window now - 2023. 

Colour
Pale straw.

Nose
Many distractions here – much more than expressive fruits, no matter how defined or intense … eight months in barrel on yeast lees has certainly impacted in 2015 … scents of fresh chestnut, oatmeal and white chocolate arise unprovoked; subtle struck match/abrased shale nuances require insistent coaxing.
Nashi pear and white peach fruits prevail, with stylish yet omnipresent French oak (pencil shavings/oak filings) playing a significant(supporting) role.
Nothing too showy, nothing singular. Complete.

Palate
Many fruits, yet the most apparent (pear, red Gala apple and white fig), sitting atop a foundation of the above-mentioned supportive oak; ever so sensitive, deferential.
Toasted oats and brandy snap complexities conveyed via a fine, linear and long acid backbone.
A mouth-coating film of fruit and racy acidity unfolds across palate, affording great length, contributing lingering tactile impressions.

““Stylistically, how politic would it be to proclaim a ‘generous’ Yattarna? Well, oenological political correctness aside, this coiffured release is indeed ‘big-boned’!”

“Again, and not necessarily to offend the purists - true to Penfolds multi-regional sourcing, both S.A. & Tasmanian State flags fly high. Regionality - celebrated, blended, bottled.”

Origin: Multi-regional blend. From Tasmania and Adelaide Hills.

Maturation: Eight months in 100% French oak barriques.

Variety: Chardonnay.

Autumn and winter rainfall were above the long-term averages in the Adelaide Hills. Rain stopped abruptly in early August with nothing more than light and infrequent showers observed throughout spring.

In Tasmania, moderate spring rainfall and settled conditions led to good average yields across the region, with only isolated incidences of frost. A significant rainfall event in the Adelaide Hills in early January revitalised vineyards and gave vines a much needed boost throughout veraison. Mild days coupled with cool nights in Tasmania and the Adelaide Hills provided consistent conditions, resulting in high acid retention with even and steady sugar accumulation over the ripening phase.