Cellaring: 5 years
Alcohol: Alcohol: 13.5%, Residual Sugar: 0.28 g/L, pH: 3.64, Contains Sulphites, Vegan Wine
Tasting Notes: Spicy, floral and faintly confectionary scents of red cherries and raspberries with undertones of blueberries and dark cherries are backed by gentle cedary oak. It’s round and evenly paced, with a juicy core of pristine flavour that extends soft and vivacious down a supple backbone of pliant tannins. Ready to enjoy over five or so years, it’s finished by a soft acidity and a faint sappiness.
Winemaking Notes: Harvested: Hand-picked 11TH and 12th of March 2018 Vinification: De-stemmed to open fermenter (50% whole bunch), short cold soak, natural primary and malolactic fermentation, 21 days on skins, pressed to French oak (20% new). Elevage: 8 months in oak, racked off lees just prior to bottling. Unfined and unfiltered.
Viticultural Notes: First established in 1995, Toolangi Vineyards is located in the Yarra Valley adjoining the Toolangi State Forest. This Chardonnay is grown on fine clay loam and produces grapes which represent the unique site. Low cropped and hand harvested from 17 year old vines of MV6 clone grapes on the bottom of E Block. The 2018 harvest will be remembered fondly by winemakers in the Yarra Valley. It was a rare season that gave above average yields and excellent quality fruit. Dry sunny conditions with cool overnight temperatures provided good natural acidity and concentrated wines at lower alcohol levels.