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2016 CHARDONNAY

PATRICK ECKEL, WINE REVIEWER, March 2018

This wine was produced at Yering Station with fruit sourced from Toolangi’s Dixon Creek vineyard, and as is always represents great value for money. 
A light golden yellow in the glass, new season white peach is given a slight candied note alongside roasted almond. The palate is true to many of the wines produced from 2016 with considerable mouthfeel and breadth of fruit, but there is a fine line of acidity and worked mealy notes that give both generosity and contrast to the wine. 
The finish has drying, oak induced tannin with a line of citrus acidity to finish, a wine that will evolve well over the medium term.

QANTAS EPIQURE

This wine is elegant with seamless structure and beautiful fruit weight. An ideal partner for everything on the table from simple roast chicken, to pastas or for a more casual outdoor barbecue of veal chops and mushrooms.

UNITED CELLARS, January 2016

Elegant, with beautiful fruit weight.
Tasting Note
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.

AUSCELLAR DOOR, 2017

Toolangi Vineyards has a clear and seemingly simple strategy; grow and source the highest quality Yarra Valley grapes and put them in the hands of the best winemaker for each varietal. This has served Toolangi well and today it stands as one of the star wineries of the Yarra Valley. This has nicely weighted fruit and plenty of cut and thrust but it’s the wines elegant, seamless structure that steals the show. A top quality Yarra Valley Chardonnay at a super price. 5 Star Rated Winery - Halliday 

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FRUIT

Selectively hand-harvested, low cropped (2.5 to 3 tonnes per acre), fruit from our Dixons Creek Vineyard in the Yarra Valley.

WINEMAKING

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: 4,700 Dozen
ALCOHOL: 13.5%
CLOSURE: Screwcap

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WARNING Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years. The penalty exceeds $8,000. It is an offence for a person under the age of 18 years to purchase or receive liquor. The penalty exceeds $700. Licence No. 36094104
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