UNITED CELLARS, January 2016
Elegant, with beautiful fruit weight.
Colour: Pale Lemon.
Nose: Flint on the nose, with peach skins and nectarine fruit. A touch of vanillin oak in the background.
Palate: Has depth to the palate with a fullness of white peach and nectarine. All harnessed by a chalky acidity and woody spice. A flinty grip on the finish that gives great length and texture.
Food Pairing: White fish, poultry.
BIBENDUM WINE CO, January 2016
What a cracking follow-up to Toolangi's wonderful 2014. As we know, 2015 was a blinder of a vintage in the Yarra, and Toolangi's entry-level has certainly risen to the occasion. Made at Yering Station, the fruit for this wine was whole bunch pressed and then the juice transferred to a combination of 500-litre French puncheons and barriques for fermentation, 30% new oak. Both natural and inoculated yeasts were used for fermentation, with the wine resting on its nourishing lees for 10 months. No malolactic fermentation was carried out on this wine, which in part accounts for its strikingly racy, citrussy personality. Kudos to Garry and Julie Hounsell for not increasing the price of this wine, in spite of its quality.
Selectively hand-harvested, low cropped (2.5 to 3 tonnes per acre), fruit from our Dixons Creek Vineyard in the Yarra Valley.
The fruit for this wine was whole bunch pressed and then the juice transferred to a combination of French Oak 500L puncheons and barriques for fermentation, 30% new oak. Natural and inoculated yeasts were used for fermentation with the wine staying on lees for 10 months. No malolactic fermentation was carried out on this wine.
MADE AT: Yering Station
QUANTITY: 3,500 Dozen