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Selectively hand-harvested, low cropped (2.5 to 3 tonnes per acre), fruit from our Dixons Creek Vineyard in the Yarra Valley.


The fruit for this wine was whole bunch pressed and then the juice transferred to a combination of French Oak 500L puncheons and barriques for fermentation, 30% new oak. Natural and inoculated yeasts were used for fermentation with the wine staying on lees for 10 months. No malolactic fermentation was carried out on this wine.

MADE AT: Yering Station
QUANTITY: 4,700 Dozen
ALCOHOL: 13.5%
CLOSURE: Screwcap



WARNING Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years. The penalty exceeds $8,000. It is an offence for a person under the age of 18 years to purchase or receive liquor. The penalty exceeds $700. Licence No. 36094104
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