Made at Yering Station from fruit sourced at the Dixon Creek estate. Chardonnay and Viognier, co fermented and aged in oak for 4 months.
Toolangi, Emanai, Yarra Valley, 2015
Lively lemonade, butter frying in the pan and fresh fuzzy apricot skin smells, almost teddy bear like comforting. Fresh cardboard and some plastic cheese notes from the oak.
Lightly funky and fruited, with just enough adultness about the body to make it serious. Light grapefruit and lemon pith, before not quite ripe apricot slices. Drying spice and grip finish things off. Good value and happy drinking here.
Wine sample courtesy of Toolangi