HALLIDAY WINE COMPANION, 2017 Edition
A 50/50% blend of chardonnay and viognier, hand-picked, crushed and fermented together, wild and cultured yeast, matured in used French oak for 3 months, made at Yering Station. It's very well made, and has high quality fruit. Rating 93.
REGAN DREW, Vinonotebook.com, September 2016
Lively lemonade, butter frying in the pan and fresh fuzzy apricot skin smells, almost teddy bear like comforting. Fresh cardboard and some plastic cheese notes from the oak. Lightly funky and fruited, with just enough adultness about the body to make it serious. Light grapefruit and lemon pith, before not quite ripe apricot slices. Drying spice and grip finish things off. Good value and happy drinking here.
TONY LOVE, Herald Sun, February 2, 2016
It's surprising how complex Chinese dishes can be with all their spices and saucing, so in response a richer white can be a terrific companion. Here this unusual blend of chardonnay and viognier is showing a lovely white flower scent to start then juicy white peach flavours to taste before tightening with a lightly grippy finish that has enough structure to match the many layers of a Chinese feast.
PATRICK ECKEL, winereviewer.com.au, December 9, 2015
A blend of Chardonnay and Viognier that was co-fermented and aged in french oak for three months prior to bottling. This is a unique and interesting blend, the minimal oak input and pristine acidity gives a vibrant and youthful wine. A very light yellow with a fleck of green in the glass, the nose gives cut flowers, green apple and a touch of citrus. The palate is youthful and zesty with apricot skins and broader peach influences providing depth, texturally there is a touch of ginger and lemongrass that gives contrast to finish. Timing is great for this release in the lead up to summer.
QWINE BLOG, January 2016
Gee I like a surprise and we have one here. A Chardonnay Viognier blend (50/50), the fruit is hand picked from a Dixon Creek vineyard before being co-fermented and aged in French oak for four months. Smells of yellow flowers, canned peach, fresh apricots and margarine. I'm liking it already. Delivery is generous with good weight, there's plenty of depth and interest. The fruit drives through with refreshing persistence. Mandarin peel shoulders its way in but sits in the background. But I keep sticking my snoz in the glass. Superb aromas. Whipped butter like creaminess drapes itself around the fruit leading to a delicate ginger spice finish. Tasty stuff. and super drinking for the $$. Drink within five years. Very good.
BIBENDUM WINE CO, February 2016
This unconventional, small-batch bottling (only 230 dozen produced) is made from co-fermented Chardonnay and Viognier, low cropped from Toolangi's Dixons Creek vineyard, and aged in used French oak for just three months. Made at Yering Station, the 2015 has a lovely, creamy texture, probably more Chardonnay-driven than recent vintages, with some lovely, vibrant stone fruits coming from the Viognier component. Fresh, textured and characterful, with subtle oak and a savoury undertone, overall it's a tremendously drinkable white that is fantastic value.
DIFFERENTDROP.COM, January 2016
If you’re a fan of richer, more textural styles of white then this is just remarkable value for money. Toolangi’s owners, Garry and Julie Hounsell have brought together some of the biggest names in Victorian winemaking with some of the most idiosyncratic vineyards in the Yarra to create a wine portfolio of class and distinction and a brand synonymous with excellence. The formidable Mr Halliday gave the previous version of the Emanai (2013) a huge 94 points, a special value tick and said it was “the best Chardonnay Viognier I have tasted”, and no wonder. The 2015 is a 50/50 split of Chardonnay and Viognier made by the team at Yering Station. Rather than an afterthought or filler in the Toolangi range as many “chardy-v’s” tend to be, this is a serious, well-considered wine. The vineyard management of the fruit sublime, the winemaking impeccable, the packaging is brilliant, this is a cracking wine and offensively under priced at that. Less than 400 cases produced and a no-brainer for lovers of textural whites.
What It Tastes Like: Immediately recognisable as viognier on the nose with the classic apricot and some other white and yellow fleshed stone fruits. But interwoven into this ripe fruit-salad are highlights of fresh Asian spices and a slight funkiness from the barrel ferment. The Chablis-esqué acid structure from the Chardonnay component keeps the oiliness from the Viognier well in check and combined with the French oak creaminess (3 months co-fermented in barrel), balances the palate to create a wine of incredible length. The Emanai is a master class in texture and balance.
When To Drink It: The night you feel like something a bit different that you can think on and ponder whilst enjoying your meal. Food Match: Thai Ginger Chicken stir-fry.
THE WINE GALLERY, October 2016
Banjo says: A blend of Viognier and Chardonnay, from a well-established vineyard in the Yarra Valley subzone of Dixon’s Creek. A fantastic mix of dense, creamy richness, allied with zingy, fresh acidity. Overall the wine delivers savoury, slightly nutty characters, backed up by flavours of fresh white peach and a hint of apricot. The unusual name – Emanai – is a combination of the first two letters of each of the owner’s children’s first names!
Tom says: I had never tried this type of wine until Banjo made me. I'm glad he did! ...If this bottle is what Viognier is meant to taste like, then sign me up.
Selectively hand harvested, low cropped Chardonnay and Viognier fruit taken from our Dixons Creek vineyard.
The chardonnay and viognier fruit (50% of each) was crushed together and co-fermented. This wine was aged in French oak for three months.
MADE BY: Yering Station
QUANTITY: 390 Dozen