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2015 PINOT NOIR        

Halliday Wine Companion, 2018 Edition

100% destemmed, wild and cultured yeast, 3 day cold soak, 6 days post-ferment maceration, matured for 10 months in 10% new French barriques. Bright, clear, full crimson-purple colour is a welcoming sign. The 100% destemming allows the fruit total freedom of expression, and with the wind in its sails, it responds loudly and clearly. Red cherry fruit leads the way, black cherry and spice following with a touch of the forelock. This will richly repay 5 years in the cellar. Rating 94.

TONY LOVE, Herald Sun, Taste, April 2017

Unmistakeable "pinosity" - crimson cherry, a lightly charry waft, the faintest sense of leaf, subtle oak, and no whole bunch steaminess, all flowing an energetic acidity tracking all the way. And that's why this sings with the white chocolate, twisting the fruits into fresh red sweetness.

WINE GALLERY,, January 2017

Toolangi are something of an icon in the Yarra Valley, having been producing high quality wines in the region of Dixon’s Creek since 1995. All the fruit comes from their own vineyard, and the wines just seem to keep getting better. Their Pinot’s are always unmistakable, full of vivid floral notes and then long and expressive on the palate. This is no exception; full of sweet strawberry notes and then backed up by juicy acidity and hints of lemongrass and sweet spices.


From the very good 2015 vintage in the Yarra Valley, the grapes for Toolangi's pinot noir are from Dixon's Creek, handpicked and 100% destemmed.  It's matured in a well judged 10% new oak, the remainder consisting of one, two and three year old barrels.  This is a subtle Toolangi, with aromas of cherry, autumn leaves and deli meats.  The palate adds some beetroot characters, and overall the impression is of a wine in delicate balance with good length.  


There are three classifications of wines within the Toolangi portfolio: 'Toolangi', Estate and Reserve. Different blocks off the vineyard receive different viticultural inputs, here the 'Toolangi' Pinot Noir is cropped marginally higher than that for the Estate range, more about stylistic intent than anything. Toolangi employs full time viti staff to get its sites and fruit into top condition, opting not to employ full time winemakers, instead they contract winemaking for specific wines out to leading winemakers around the region, and sometimes beyond, an approach akin to something like a vinous supergroup. Here Yering Station's Willy Lunn is at the helm. Anyway, 10m in French barriques, of which 10% are new. The site - Dixon's Creek - is on a north-easterly orientation, predominantly clay with a thin shale topsoil. Summary: marginally higher cropping, little oak, expect primacy of fruit here. It's particularly expressive with an impressive range of black fruit emanating from the glass. Think black and sour cherry, and something like macerated strawberry. Bright, fragrant. More of the same on the palate. Deliciously mid-weight, bright and juicy, those fruit flavours burst energetically across the palate, bright acidity bringing a halt to proceedings and making the introduction of some fine grain tannin. Just has a gorgeous weight, carry and presence about it.


The nose of this wine is quite floral and of red cherries. The taste start with ripe red cherries followed by some intense peppery spice with oak and earthy spice on the finish. A lush bodied pinot noir with supply drying tannins and bright acidity. A very juicy and enjoyable wine which is drinking well now but will only get better with age. A fantastic wine for the price.


It's a wine that assertively expresses the qualities of a fine vintage. It's very expressive and polished, with supple, sweet strawberry fruit, juicy acidity and medium weight tannins all pulling in the same direction. A hint of sweet spice on the finish only adds to the allure.




Hand picked from our Dixons Creek vineyard, Yarra Valley. Cropping level adjusted to 2.5 tonnes per acre.


100% De-stemmed. Cold soaked for 3 days prior to fermentation, fermented in open top fermenters and plunged once daily. Malolactic fermentation in barrels and oak matured for 10 months in 100% French oak. 10% New oak and the balance in 1, 2 and 3 year old oak. Gentle filtration prior to bottling.

MADE AT: Yering Station
QUANTITY: 1400 Dozen
CLOSURE: Screwcap



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