Toolangi’s owners, Garry and Julie Hounsell have brought together some of the biggest names in Victorian winemaking with some of the most idiosyncratic vineyards in the Yarra to create a wine portfolio of class and distinction and a brand synonymous with excellence.
The formidable Mr Halliday gave the previous version of the Emanai (2013) a huge 94 points , a special value tick and said it was “the best Chardonnay Viognier I have tasted”, and no wonder.
The 2015 is a 50/50 split of Chardonnay and Viognier made by the team at Yering Station.
Rather than an afterthought or filler in the Toolangi range as many “chardy-v’s” tend to be, this is a serious, well-considered wine. The vineyard management of the fruit sublime, the winemaking impeccable, the packaging is brilliant, this is a cracking wine and offensively under priced at that.
Less than 400 cases produced and a no-brainer for lovers of textural whites.
What It Tastes Like
Immediately recognisable as viognier on the nose with the classic apricot and some other white and yellow fleshed stone fruits. But interwoven into this ripe fruit-salad are highlights of fresh Asian spices and a slight funkiness from the barrel ferment. The Chablis-esqué acid structure from the Chardonnay component keeps the oiliness from the Viognier well in check and combined with the French oak creaminess (3 months co-fermented in barrel), balances the palate to create a wine of incredible length. The Emanai is a master class in texture and balance.
93 points. “A 50/50% blend of chardonnay and viognier, hand-picked, crushed and fermented together, wild and cultured yeast, matured in used French oak for 3 months, made at Yering Station. It?s very well made, and has high quality fruit, but is the union truly synergistic, the sum greater than the parts?”
- James Halliday (Australian Wine Companion)
FRUIT Selectively hand harvested, low cropped Chardonnay and Viognier fruit taken from our Dixons Creek vineyard.
WINEMAKING The chardonnay and viognier fruit (50% of each) was crushed together and co-fermented. This wine was aged in French oak for three months.
MADE BY: Yering Station QUANTITY: 390 Dozen ALCOHOL: 13.5% CLOSURE: Screwcap
Closure: Screw Cap
Bottle Size: 750ml
About the Producer
Toolangi are a unique Yarra Valley owned by husband and wife Garry and Julie Hounsell. Their philosophy is, in their words, “to grow premium fruit and put it into the hands of the best winemaker for the particular varietal”. These winemakers include Willy Lunn (Yering Station), Rick Kinzbrunner (Giaconda), Franco D’Anna (Hoddles Creek) and David Bicknell (Oakridge) - quite the quartet! Chardonnay and Pinot Noir lead the way, with each wine made with precision and individual character.
The Yarra Valley stands tall as one of the country’s finest cool-climate wine regions. Only a short jaunt from Melbourne, the Yarra has become a tourist hot-spot for its stunning scenery, high quality produce, and of course, as the home to some of the country’s most iconic wine producers. From the extraordinarily elegant Cabernets and Syrahs that populate the ‘Valley floor’, to the precise and complex versions of Chardonnay and Pinot Noir that hail from the higher climes of the Yarra, this region is diverse and in a state of change. As temperatures rise and phylloxera infiltrates each pocket of the Yarra Valley, the range of alternative varieties from continental Europe is sure to increase to create a more colourful picture of the region. The Yarra embodies so much of what is great about the modern Australian wine scene.
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