2007 ESTATE CHARDONNAY
GOLD MEDAL, VICTORIAN WINES SHOW, 2011
Judges comment: Very strong class.
GOLD MEDAL, BOUTIQUE WINE AWARDS, 2011
CAMPBELL MATTINSON, THE WINE FRONT, July 20 2012
Not sure whether this is released as a 5 year old or whether it's been sent to me late. In any case it's now in its drinking prime. Malty oak and strong, peachy fruit. Low alcohol but not low in flavour - though the finish has a pleasant, and impressive, piercing quality. Smoky barrel character. Excellent tension throughout the wine, even as a five year old. One of those wines that becomes increasingly elegant as it unfurls in the glass. Rated: 94 points. Drink: 2012-2016.
ROBERT PARKER'S WINE ADVOCATE, ISSUE 201, June 2012
Is scented of peach blossoms, pink grapefruit and mandarin peel with hints of meal, almonds and brioche. Light to medium-bodied, silken textured and with great concentration, it maintains an elegant style throughout the long, seamless finish. Delicious now, it should cellar through 2015. Rating 91.
TONY LOVE, TOP 100 WINES, HERALD SUN, taste.com.au, November 8 2011
This vintage is flowering right now in the bottle, showing deep aromas of fruit with creme caramels enriching the palate yet never feeling overblown or buttery. Also in the range is a straight $28 version and a cracking Reserve at $70. They're all great statement of the variety at their price levels.
HUON HOOKE, GOURMET TRAVELLER, August/September 2011
With a bright medium-light yellow hue, this has a shy bouquet of roast hazelnut, chicken stock and toasty oak. In the mouth, it has a soft, rounded shape and easygoing texture. Good drinkability, charm and character. Five stars.
WINESTATE, NEW RELEASES - 5 STARS, July/August 2011
Lovely pristine, clean, aged chardonnay with golden fruit/toasty oak nose and nice leesy complexity. Finely textured palate has great balance. Offers excellent drinking over the next 2-3 years. Five stars.
KERRY SKINNER, GRAPE EXPECTATIONS, ILLAWARRA MERCURY, March 2011
Impeccably made chardonnay that brings together fruit from Toolangi owners Garry and Julie Hounsell's Yarra Valley vineyards and the winemaking expertise of Yering Station. It's classy, complex and creamy with stonefruit and citrus flavours, a hint of spice, background oak, balanced acidity and a clean finish. Drink with roast pork.
JAMES HALLIDAY, AUSTRALIAN WINE COMPANION, 2010 Edition
Vibrant hue; a restrained bouquet with pear, nectarine and gentle spice from the well-handled oak; fine and tightly wound with rapier-like acidity, and a pure fruit palate; very long and extremely fine and poised. Rating 95.
NICK STOCK, THE AGE GOOD WINE GUIDE 2011
The mid-tier estate chardonnay from Toolangi smells rich and complex, with peach and nectarine fruits, some grapefruit and warm baking spices. The palate has impressive weight and richness: it holds the line and carries grapefruit, peach and melon rind through the finish.
ALUN GRIFFITHS MW - BERRY BROS & RUDD, WINE DIRECTOR
The bouquet exhibits citrus, nectarine and spicy grapefruit aromas; on the palate there is real concentration, great finesse and a wonderful harmony between all the various elements. A great partner to roast pork or chicken, or salmon in a cream sauce.
Vibrant hue; a restrained bouquet with pear, nectarine and gentle spice from the well-rounded oak; fine and tightly wound with rapier-like acidity, and a pure fruit palate; very long and extremely fine and poised.
- Dan Murphy's
The low cropped fruit was pressed to tank for chilling. Following two days cold settling, the juice was racked and warmed, retaining some of the grape solids to add complexity to the wine. Some parcels were allowed to ferment with indigenous yeast, whilst others were inoculated. All fermentation was carried out in barrel with primary fermentation being completed after approximately two weeks. No malolactic fermentation was carried out on this wine and elevage occurred over 11 months in French oak barriques (two thirds) and 500L puncheons (one third), with 40% being new oak.
FRUIT: Hand-picked from our Dixon's Creek vineyard, Yarra Valley, bunch thinned to 2 to 2.5 tonnes per acre.
MADE AT: Yering Station
QUANTITY: 800 Dozen