Selectively hand-harvested, low cropped fruit from the Dixons Creek Vineyard in the Yarra Valley. Smooth and creamy with a luscious core of stone fruit, pear and apple, it’s scented with delicate floral notes, grapefruit and charcuterie, creamy complexity, coriander plus a suggestion of buttery, vanilla-like oak. Round and generous, with juicy fruit and cashew-like complexity, it extends over a fine dustiness towards a long and focused finish with a light savoury edge.
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Critic Scores & reviews
"On the money. Lovely wine to drink. Enough flavour, enough complexity, a bit of style and a satisfying finish. Honeysuckle, flint, stonefruit, malt and toast. Oak is sinking deliciously into the wine. Bran/toasty oat-like highlights too. The more I looked at it the more I liked it."
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The Australian wine industry is the fourth-largest exporter in the world, exporting 760 million litres to countries such as the UK, France, Italy and Spain. It has been one of the most successful 'New World' wine producing countries. It has done this by formally exporting and marketing its wines as a whole, through Wine Australia. There is also a significant domestic market for Australian wines, with Australians consuming nearly 500 million litres of wine per year. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism.
Wine regions are in almost all the states with Victoria having 21 regions! Read more about key wine regions such as Margaret River, Barossa Valley, McLaren Vale, Eden Valley, Clare Valley, Hunter Valley, Yarra Valley and local to New South Wales, Cowra, Southern Highlands and Mudgee.
The wine region of Victoria has the highest number of grapevines than any other state in Australia. It is home to over 600 wineries and well-known regions such as Yarra Valley, Heathcote, and Rutherglen. Victoria is situated in the southeastern corner of Australia where due to the location, the climate has a cool maritime influence and is known for its outstanding Pinot Noir and Chardonnay, along with producing Australia’s most famed dessert Muscat and Topaque wines.
There are a number of different terroir levels throughout the wine region of Victoria which leads to the production of different ranges of wines. In the southern region of Victoria, the vines are regulated by the cool winds of the Bass Strait. Central Victoria consists of mostly flat terrain that tends to be drier and warmer than the rest of Victoria, which results in more fruit concentrated wines. It may be surprising to note that Victoria is the third most productive wine region in Australia, seeing as it does not have as many areas suitable for viticulture, which has resulted in the cellar door culture of Victoria being concentrated with smaller, but more personal boutique wineries.
The Yarra Valley is a wine region known for producing outstanding Pinot Noir and Chardonnay. The region has become a leading wine tourism destination, popular for weekend trips as it is located only an hour’s drive northeast of Melbourne.
The cool climate region has some of the oldest soils in the world, and produces terrific Chardonnays in the leaner, acid-driven style. Long gone are the days of excessively oaked and oily Chardonnays. Superb Pinot Noir is cultivated with tremendous results. Cabernet Sauvignon, Shiraz, Viognier, Sauvignon Blanc and even Sparkling wines of premium quality are also worth seeking out.
Yarra Valley is the oldest wine region in Victoria with the first vines planted in 1838 at Yering Station. Reg Egan founded the iconic Wantirna Estate in 1963, followed by Dr Bailey Carrodus in 1969 who founded equally lauded Yarra Yering in the foot of the Warramate Hills. Nowadays a fleet of new world wine makers and growers are making sure Yarra Valley stays at the forefront of Victorian wine production. Key wineries to look out for are Mayer, William Downie and Macforbes.
The region in 2009 suffered in the Black Saturday fires, with an estimated 25% of all production was impacted.
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About the brand Toolangi
Garry and Julie Hounsell purchased land in the Yarra Valley in 1995 and planted vines that same year. In 2000, they produced their first vintage of Toolangi; named after its proximity to the Toolangi State Forest. The wines of Toolangi have an impressive pedigree; there isn't just one winemaker, there are four. Gary and Julie produce premium fruit and put it in the hands of "the best winemaker for the particular varietal". Their idea of 'the best' couldn't be argued as they work with some of the nation's most prized winemakers, including Rick Kinzbrunner (Giaconda), Franco D'Anna (Hoddle's Creek), David Bicknell (Oakridge) and Willy Lunn (Yering Station).With restricted yields of 2.5 tonnes per acre, heavy pruning and drip-irrigation to prevent vine stress, the Hounsell's have created the perfect formula to achieve wines that speak to their site. Though most well known for its Chardonnay and Pinot Noir, Toolangi also produces outstanding Shiraz and aromatic whites.