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2015 ESTATE PINOT NOIR

HALLIDAY WINE COMPANION, 2018 Edition

All 100% destemmed, no crushing, wild-fermented, 6 days post-ferment maceration, matured for 9 months in 20% new French barriques. A beautiful pinot, absolutely stacked to the gills with varietal flavour, yet doesn't attack any of the senses, secure in its own beauty. Dark, spicy cherry fruit is foremost, but is as far away from simplicity as earth is from Mars. Great fragrance, great length, great balance and every other box gets an emphatic tick. Rating 96.

CAMPBELL MATTINSON, THE WINE FRONT, July 14, 2016

All estate-grown fruit, from the Dixons Creek sub-region of the Yarra Valley. Made by Franco D’Anna at Hoddles Creek. Good to see this being released young and fresh. Pinot noir to be hooked into with gusto. It’s smoky and reductive but it swirls with berried fruit; it’s complex and more-ish at once. Herbs, spices, woodsmoke, brown bread, stems; the full caboodle. A tangy, tannin-laced tension to the finish. And while we’re there: excellent length. Delicioso.

PATRICK ECKEL, WINEREVIEWER.COM.AU, July 27, 2016

The 2015 Estate Pinot Noir was made by Franco D’anna at Hoddles creek, having seen 9 months in barrel in a mixture of new and older French oak the wine showcases both the maker and the vineyard with an elegance and approachability for now, and substance and structure to give it a long life in the cellar. A medium red hue in the glass, with top notes of red cherry on the nose alongside savoury spice. The wine has a foundation of well considered acidity that frames the palate and balances the weight of the wine, red berry fruits build across the journey with sappy dark cherry fruit wrapped up with fine, but drying tannins. Rhubarb and earth give an earthen bent to the long finish that benefits from the interjection of spicy french oak.

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FRUIT

Hand picked MV6 clone from our Dixons Creek Vineyard, Yarra Valley. Cropping level adjusted to 2.5 tonnes per acre. Baume at harvest 13.2.

WINEMAKING

Whole berry, no crushing, completely destemmed, gravity into tank. Must chilled and left to sit for 3 days for natural fermentation to begin. Maturation for 9 months in 25% new and a mixture of 1, 2 and 3 year old French oak barriques.

MADE AT: Hoddles Creek Estate
QUANTITY: 310 Dozen
ALCOHOL: 13.8%
CLOSURE: Screwcap

 

 

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