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2010 PINOT NOIR

WINESTATE'S "BEST WINES OF 2012", Annual Edition 2013

Perfumed aromas; quite complex and fresh and lively in the mouth with dense, sweet fruit flavours showing good tannin and acid balance.

MICHAEL RYAN, AUSTRALIAN MEDICINE ONLINE, 29 January 2013

This is a bright young thing with alluring cherry and plum aromas. As this wine matures in the glass and its hedonistic youthfulness subsides, nice examples of forest floor and spice start to mature. The palate is mostly anterior and latches on to some fine but well constructed tannins. Drink now or in 2-3years with a chacuterie plate.

JAMES HALLIDAY, AUSTRALIAN WINE COMPANION, 2013 EDITION

Mid-crimson, bright; a vibrant and alluring bouquet of red cherry, spiced plums and earthy minerality; the palate is finely textured, silky and fresh, with an evenly balanced and inviting finish; a good example of user friendly and good value Yarra Valley pinot. Rating 90. Drink to 2016.

NICK STOCK, THE AGE GOOD FOOD GUIDE 2012

Estate fruit from the Toolangi Dixon's Creek vineyard has been transformed by two winemakers into a bright, floral red-cherry style of pinot, sappy and perfumed. It's a lithe and juicy palate here, really balanced and even, delivering crunchy, upbeat, early-drinking enjoyment. Score 92.

WINESTATE MAGAZINE, September/October 2012

Perfumed aromas; quite complex and fresh and lively in the mouth with dense, sweet fruit flavours showing good tannin and acid balance.

AUSTRALIAN WINE SHOWCASE, July 2012

Deeply coloured, with strong surge of cherryish, plummy flavour, rich, ripe and rounded. Excellent weight and finish. 94 points.

CAMPBELL MATTINSON, THE WINE FRONT, 20 July 2012

Made at Yering Station and Oakridge. 10 months in oak. Grapes grown on two Yarra Valley vineyards: one at Dixon's Creek and the other near Yarra Glen. Such a sinewy pinot noir. Repressed fruit, you could say. Fine, tangy, slightly mulchy, tannic and persistent. Light in body but long through the finish. Will drink nicely in two or three year's time - and for a while beyond that - but with food it travels pretty nicely even now. Nothing big about this wine. A wine of savoury, elegant length.

ROBERT PARKER'S WINE ADVOCATE, ISSUE 201, June 2012

Pale ruby-purple in color, the 2010 Pinot Noir gives a clean and vibrant raspberry and cranberry scented nose with an undercurrent of Mediterranean herbs and chocolate. Medium-bodied with a low to medium level of velvety tannins and crisp acid supporting the good amount of straightforward red berry fruit in the mouth, it finishes with medium to long persistence. Drink it now to 2015.

HUON HOOKE, GOURMET TRAVELLER WINE, 100 Top New Releases, April/May 2012

Smooth red-berry and meaty aromas are varietal and complex, while the taste is smooth and mellow from barrel-age. Stylish, well-harmonised wine of medium body and richness; smooth and supple. It has good intensity and a touch of poise.

HUON HOOKE, SYDNEY MORNING HERALD, Cellar Talk, 6 March 2012

TOP AUSSIE RED: Smooth meaty and berry aromas, very pinoty and quite complex. In the mouth, it's savoury and mellow, with attractive barrel-aged but not oaky flavours; intense, supply and medium-bodied. Good current drinking. Best within five years.

HUON HOOKE, huonhooke.com, January 2012

Medium to full red/purple colour. Lovely smooth meaty and berry aromas, very pinoty and complex. Quite savoury and mellow, with good barrel-aged, but not oaky characters, very stylish and integrated. Sleek, rich, deep and supple. Medium-bodied, quite intense and shows real poise and harmony.

RICK ALLEN, HILLS SHIRE TIMES, 8 November 2011

If you prefer your pinots with some grunt, then this one from the Yarra Valley isn't your boy. It's finer and leaner - the sort you need to roll around in the mouth and give a chance. If you do, you'll find that the seductive florals and perfumes you want of pinot are there in abundance, opening up to soft, gentle cherry and earthy, spice flavours. Good drinking.

TONY LOVE, TOP 100 WINES, HERALD SUN, taste.com.au, 8 November 2011

RALPH KYTE-POWELL, EPICURE, THE AGE, 18 October 2011

A relatively pale, gentle Yarra Valley wine, this "standard" Toolangi pinot noir has subtle floral, cherry and spice fragrances. The pleasant varietal personality tracks across the palate, agreeably soft, continuing through a long, perfumed aftertaste. Understated but a wine of outstanding balance. Drink over two years. Grilled chicken; roast salmon.

TONY LOVE, TASTE, HERALD SUN, 13 September 2011

A bright and breezy style of pinot that seems typical of the Yarra in wines so far seen from last year’s vintage. It’s more savoury than many at this price, with earthy and woody aromatics adding to a neat balance with its spicy flesh and understated fruit. Fresh and vibrant, it’s all nicely integrated and ready to go right now.
Rating: ****
4 out of 5 stars - A cut above
Value: Good
Food: Cheese boards

KERRY SKINNER, ZEST, ILLAWARRA MERCURY, 24 August 2011

Meticulous work in the vineyard and Australia's best winemakers have been the keys to the success of Julie and Garry Hounsell's Toolangi label. That includes this quintessential Yarra Valley pinot crafted at Yering Station. Matured in a combination of new and used French oak, aromatic, textured and elegant, pristine cherry and plum fruit flavours, spice and earthy characters, poise and balance, silky tannins. Drink with filet mignon.

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WINEMAKING

This Pinot Noir fruit was gently destemmed without crushing and cold soaked for 4 days with 15% whole bunches added. Fermentation followed for 7 days in small open topped fermenters. Skins and fermenting wine were hand plunged each day. Wines were pressed and transferred to a mix of new and used French oak barriques for MLF and maturation on lees. The wine remained undisturbed till blending.

FRUIT: Hand picked from our Dixon’s Creek vineyard, Yarra Valley on March 7, 2010. Bunch thinned to 2.5 tonnes per acre.
MADE AT: Yering Station
QUANTITY: 1300 Dozen
ALCOHOL: 13.5%
CLOSURE: Screwcap

 

 

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