Toolangi Shiraz 2006

NOTES

The Toolangi philosophy is to grow and source the very best grapes from the Yarra Valley and put them in the hands of the very best winemaker for the particular varietal. Our winemakers include Rick Kinzbrunner (Giaconda), Matt Harrop (Shadowfax) and Tom Carson (Yering Station).

 

The wines are principally made from estate grown fruit supplemented when needed with high quality fruit sourced from the Yarra Valley. Our viticulturalist, whilst maintaining our estate owned vineyards, is additionally responsible for the management of vineyards for outsourced fruit.

 

Toolangi produces wines with distinctive personalities, each wine showing a strong sense of place. Grapes from exceptional sites together with the experienced hand of the outstanding winemakers, subtly coming into play with each wine. The critical acclaim from some of the country's foremost wine writers confirms our approach.

 

TASTING NOTES

Anything but Pinot Noir. That was the sole stipulation of the tasting panel - Peter Bourne, Nick Bulleid MW, Peter Forrestal, Sophie Otton and Nick Stock - when they sampled a selection of scarlet drops out of the Yarra Valley.

The 2005 Toolangi Shiraz is made for Toolangi proprietors Gary and Julie Hounsell by Yering Station with fruit from Yarra Glen, an unofficial subregion within the Yarra. Aged in French oak for 12 months, the wine for me was quite bold in style, rich, chocolatey and aromatic. Bulleid spoke at length, enjoying its "lifted fragrant spice with ripe sweet fruit on the nose". He loved the "cedary oak flavours on the palate and its supple and fleshy fruit finishing with silky tannins, line and balance". "Beautifully composed and thoroughly drinkable," added Bourne. Gourmet Traveller Wine, December/January 2008

Toolangi is fast making a name for itself as one of the Yarra's finest labels, with lovely wines like this good-value, medium-weight shiraz. Made by Tom Carson at Yering Station, it has fine, fragrant, spicy flavours of red fruit and licorice. Max Allen, The Weekend Australian Magazine, 1-2 September 2007

This old-vine, cool-climate shiraz from the Yarra Valley has opulent spice and fleshy plum aromas on the nose. The palate is textured, with supple tannins and well-balanced oak. Serve it with braised lamb shanks. Sally Gudgeon, The Age Sunday Life, 19 August 2007

Perfume of herbs, bracken, sweet spice and chocolate. Excellent weight. Made at Yering Station. Jeni Port, The Age Epicure, 14 August 2007

"Shiraz Ripe for Picking"

...The end result is a truly brilliant shiraz. This is a wine which is too good for the barbecue, although it would make a heck of a difference to what can sometimes be a bland experience. It's ideal with a rib of beef and with stronger poultry flavours, such as turkey. John Crook, Westside News, Paddington, 1 August 2007