HALLIDAY WINE COMPANION, 2019 EDITION
This entry point chardonnay is hand-picked and fermented and matured for 10 months in top-end French oak (30% new). It's made at Yering Station in a manner looking to Chablis for its inspiration. Elegant, and has soaked up the oak without blinking. Rating 93
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
STUART ROBINSON, VINSOMNIAC, April 2018
I like Toolangi's MO, namely - as I see it - to look after the fruit and then to contract the best winemakers across the Yarra region to make the best wine out of it. It evokes a golden aura and aroma, creamy and wheaten. There's grilled stonefruit with, what's like, a dribble of flax oil across it, subtle Vanilla oak tops it off. Fuller figured, it has a good spread - fair oozing across the palate. It's matched with a good line of acidity and feint minerality. The Vanilla adds its signature through the final third. Well executed balanced wine, just delivers and judiciously handled.
QWINEREVIEWS.COM, May 2018
I always look forward to this Toolangi Chardonnay. It's not because it will blow my socks off nor does it come from superior history, it's just a darn good drink. Despite vintage conditions, it's always made well and always stands tall. Bravo. Had picked from Dixon's Creek and aged in French oak for 10 months. Made at Yering Station. There's a softness in the mouth. So too a richness. A good whiff of yellow fleshed stonefruit is followed by a citrusy drive through the mouth. Some mealy notes, but that stonefruit won't be outdone and unfurls a treat calmly rolling across the mouth akin to gentle waves on the shore. Touches of caramel add another layer of appeal. There's a tension at the death - a 'please come for more' like stance if you will. And perhaps I just might.
SEAN MITCHELL, GRAPE OBSERVER, April 2018
Toolangi produce some very good wine year in, year out. This is another good release chardonnay from their Dixon's Creek vineyard at the northern end of the Yarra Valley. Subtle and restrained in bearing, the 2016 vintage opens to aromas of smoke, very well judged struck match and lemon. The palate has terrific length, the body is medium-full, and fresh acidity keeps the palate bright. A good release.
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.
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
Selectively hand-harvested, low cropped (2.5 to 3 tonnes per acre), fruit from our Dixons Creek Vineyard in the Yarra Valley.
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