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Hand picked from our Dixons Creek vineyard, Yarra Valley. Cropping level adjusted to 2.5 tonnes per acre.


100% De-stemmed. Cold soaked for 3 days prior to fermentation, fermented in open top fermenters and plunged once daily. Malolactic fermentation in barrels and oak matured for 10 months in 100% French oak. 10% New oak and the balance in 1, 2 and 3 year old oak. Gentle filtration prior to bottling.

MADE AT: Yering Station
QUANTITY: 1400 Dozen
ALCOHOL: 13.8%
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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