Toolangi Reserve Yarra Valley Chardonnay 2010
97 POINT RATED JAMES HALLIDAY YARRA VALLEY CHARDONNAY PRODUCED AT GIACONDA
- 97 POINT RATED JAMES HALLIDAY
- 97 POINT THE WINE GENIUS
- 95 POINTS HUON HOOKE
- PRODUCED BY RICK KINZBRUNNER AT GIACONDA
Made by Rick Kinzbrunner at Giaconda this Meursault like Toolangi Reserve Chardonnay is rich, long and focused. Fermented and aged in French oak barriques for 18 months. Medium to full bodied with terrific richness and a fresh lively finish the palate features mouthfilling flavours of ripe peaches, honeycomb, a touch of butterscotch, cashew, biscuit and spice wrapped up in a creamy texture
97 Points James Halliday Wine Companion
"This wine was made by Rick Kinzbrunner of Giaconda fame, who is able to craft chardonnay with exceptional texture and flavour complexity. He is happy to walk a later-picking highwire, bringing together grapefruit zest and juice, white peach and cashew, bound by strong minerally acidity. It shares the length with other Yarra Valley chardonnays, but was far less easy to recognise."
97 Points ChrisBolden, The Wine Genius
"Exceedingly complex, with bright Chardonnay fruit, complex oak derived intrigue and zippy acidity; this is the complete package. Alluring peach, red apple and melon build the fruit spectrum, with waxy (and slightly funky) oak, wet rock and grapefruit rounding out the bouquet. A concentrated and highly involved mouth -feel mirrors the bouquet, and sour acidity pulses throughout the finish. The Hounsell’s (with Rick Kinzbrunner) have crafted a stunning success."
95 Points Huon Hooke
"Medium to full, bright yellow colour, with a strongly oaked, toasty barrel/sulfidic bouquet showing smoked meats and a whiff of the 'chicken run'. The palate is full-bodied, intense and focused, with firm acidity and a little hardness. The finish is long and penetrating. It demands food. A big chardonnay, loaded with flavour and character, and the potential to age happily for many more years."
Royal Melbourne Wine Show 2012
Yarra Valley fruit, hand-picked from a select site on our Dixons Creek vineyard. Cropping levels adjusted to 1.0 to 1.5 tonnes per acre. Whole bunch basket pressing. Full malolactic fermentation with substantially all wild yeasts. Aged in French oak barriques for 18 months
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Yarra Valley, Victoria
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