2004 RESERVE CHARDONNAY
RALPH KYTE-POWELL and HUON HOOKE, 2007 THE PENGUIN GOOD AUSTRALIAN WINE GUIDE
BEST WHITE WINE and BEST CHARDONNAY
Careful viticulture and fruit selection, determination and focus from management , and Rick Kinzbrunner's inspired winemaking has made Toolangi Reserve one of Australia's great chardonnay's - and it's only taken a handful of vintages. Who knows what the future might bring? The '04 is a super-complex, Meursault-inspired drop with captivating aromas of citrus, honey, oatmeal, patisserie cream and minerals. It's silky smooth in the mouth, perhaps a bit more depth than the 2003 edition. Texture and flavour are full of interest and beautifully sustained, finishing savoury and lingering. Delicious with pork cutlets and sauteed apples. Rating 98.
JAMES HALLIDAY, AUSTRALIAN WINE COMPANION, 2007 Edition
Ultra complex and concentrated; remarkable for the '04 vintage, having outstanding richness, texture and structure to the ripe stone fruit flavours; quite Burgundian. Made by Rick Kinzbrunner. Cork. 14% alc. Rating: 96. Drink: 2015. $65
HUON HOOKE, THE SYDNEY MORNING HERALD, May 16 2006
Can chardonnay be more complex and powerful than this? It has mind bending layers of flavour: toffee, vanilla, caramel, stone fruits, nuts and butter. Amazingly powerful and long on the finish. 96/100. Food: char-grilled lobster
SALLY GUDGEON, SUNDAY LIFE MAGAZINE
THE AGE, 30 April 2006
Malo adds complexity, as in this superb barrel-fermented wine. Look out for stone fruit, citrus and hazelnuts on the nose and the rich palate....
- Malo - Malolactic fermentation, occurs in some table wines after primary fermentation. Its purpose is to soften the palate by converting sour malic acid into gentler lactic acid.
RALPH KYTE-POWELL, THE AGE EPICURE, March 21 2006
Are Toolangi reserves the best Yarra Valley chardonnays? Made by Rick Kinzbrunner at Giaconda, the '04 is a complex youngster with aromas of honey, citrus, muesli and vanilla cream. Velvet-smooth, bigger and warmer than the '03, with a lingering dry signature.
AGEING? Yes, one to four years (plus).
FOOD IDEAS: Fish with a classical buttery sauce; lobster.
CAMPBELL MATTINSON, WINEFRONT MONTHLY, February 2006
This is a silky, sexy, seductive little number, laced with hazelnut and cedar and grapefruit-splashed peach, the persistence excellent and the texture satiny, and right. It's a wine you feel like stroking. A wine that smells and tastes gorgeous. Turns out it was made by Rick Kinzbrunner at Giaconda. And it's smack-bang in the middle of the quality groove. Drink 2007-2011. 94 points.