Tasting Notes:
Winemaking Notes:
Hand-picked 7th & 13th of March
Vinification & Elevage: Wild yeast fermented as whole berries with 5 day cold soak and total of 14 days on skins. Pressed to French oak (8% new) for natural malolactic conversion, sulphured on lees in oak for 9 months.
Viticultural Notes:
Established in 1995, Toolangi Vineyards is in the Yarra Valley adjoining the Toolangi State Forest. This single site vineyard on fine clay loam produces wines with distinctive personalities, each wine showing a strong sense of place. Low cropped and hand harvested from 19 year old vines of MV6 Pinot Noir clone from rows 1-18 and 46-66 E Block.