2006 RESERVE CHARDONNAY
JAMES HALLIDAY, AUSTRALIAN WINE COMPANION, 2009 Edition
More colour than the other Chardonnays, ultra-complex, with strong winemaking fingerprints giving a warm toasty/nutty/creamy texture. Screwcap. Rating: 94. To: 2013.
DECANTER, AUSTRALIAN CHARDONNAY PANEL TASTING, March 2011
Lovely restrained notes of cream and almond on the nose. Quite a nutty opulent wine which is almost robust. Fresh, seamless and concentrated.
HUON HOOKE, GOURMET TRAVELLER WINE, 100 TOP NEW RELEASE WINES, Jun/Jul 2009
Forward mid-yellow and smelling of butter, toasted nuts and stone fruits, this is a big, generous chardonnay loaded with character. Ample and rounded, it's unapologetically full-bodied and magnificently massive - but also beautifully poised. Rating 96.
GARY WALSH, THE WINE FRONT, November 30 2008
Yes, I know I should be reviewing some less expensive wine (and I will soon) what with all the doom and gloom at the moment, but my advice is to keep spending. I'm an optimist and the media piss me off with their continual barrage of negativity. And I guess I'm media in some sort of small way so here's some good news! Lavish spicy oak over nectarine, grapefruit and with savoury yeasty overtones. In the mouth it fairly bursts open with powerful fruit flavour and nutty mealy characters that are brightly lit with clean penetrating acidity. Impressive length with a spicy savoury aftertaste. Almost too intense for its own good at present. It's highly worked but undeniably high quality. I prefer the less expensive Estate wine of the same vintage, but that's largely a matter of taste rather than quality. Closure: screwcap. Drink: 2010-2012.
JEREMY OLIVER, THE AUSTRALIAN WINE ANNUAL 2009
A smoky, bacony bouquet of lime, grapefruit and grilled hazelnuts reveals undertones of toasty, creamy, buttery and leesy complexity. Rich, round and creamy, imbued with a handsome level of winemaking artefact, its palate is rather crowded with nuances of burned butterscotch, nougat, vanilla and mineral, although there is a pleasingly sweet undercurrent of citrus and peachy fruit. It could have more freshness and focus, to let the fruit shine through a little more clearly.
RICK ALLEN, THE MANLY DAILY, December 19 2008
I tasted this recently and would have killed (well, grievous bodily maybe) for a second bottle. Layered and complex.
KERRY SKINNER, GRAPE EXPECTATIONS, ILLAWARRA MERCURY, December 24 2008
If you’re a chardy fan, treat yourself to a bottle of this beauty made for Toolangi by Giaconda’s celebrated winemaker Rick Kinzsbrunner. It’s cleverly oaked, complex and textured with pristine citrus and stone fruit on the nose and palate, integrated nutty characters, balanced acidity and a creamy mouthfeel. Drink it with lobster.
JEFF GORDON, MELBOURNE WEEKLY MAGAZINE, 9-15 December 2009
Made by a great chardonnay winemaker, Rick Kinzbrunner from Giaconda, from estate fruit in Dixon’s Creek and other premium Yarra Valley fruit that’s fermented and aged in oak for18 months, Toolangi Reserve ('06, $75) is almost as good as it gets. Expensive? Yes. Value? Absolutely. It has the colour of straw with just a hint of green. The nose is white nectarine with a touch of granny smith tartness, the palate mouth-filling with creamy stonefruit, hazelnut, citrus and minerality. The texture is subtle but complex, the structure sublime. The acidity is balanced by the strength of the fruit, and it finishes soft.