Toolangi’s ‘Block’ wines are produced from the most privileged, low-yielding parcels of the Dixon’s Creek vineyard. In particular, the F Block Chardonnay is cropped from the vineyard’s highest and coolest area, abutting the Toolangi State Forest. The soils here are relatively shallow and rockier, resulting in low yields of intensely flavoured fruit complemented by lovely natural energy. Simply, this block—home to 19-year-old vines of the Gin Gin clone—has been identified as growing the best of the best Chardonnay that this Toolangi produces.
The 2021 was hand-picked on the 27th of February and whole-bunch-pressed with full solids straight to oak (25% new). Both primary fermentation and (partial) malolactic were powered by wild yeasts. The wine then spent 10 months on lees without stirring before bottling.
It’s a layered and complex Chardonnay with a powerful depth of flavour and impressive structure. Intense, with notes of nectarine and flinty salinity, the density, flavour and fleshy texture are underscored by chalky phenolics and a whiplash of acidity. It is tensile and coiled, finishing with a vivid comet’s tail of pristine fruit flavour. Superb.
97 - Philip Rich, winecompanion.com.au “Sourced entirely from the 2001-planted, .4ha F Block. The fruit was whole-bunch pressed to French barriques (25% new) and fermented using natural yeasts; 40% mlf with no lees stirring. A bright green-gold hue. There's a lot going on here. Aromas of ripe white peach, acacia, wet stone and a little discreet toast from the perfectly handled and already integrated oak. Mineral, textured and slippery, the palate is both structured and very well balanced. Finishes super long and, as good as this is now, those that have the patience to lay some down for two to five years will be well rewarded.”
96 - Stuart Knox, The Real Review "A bright lemon yellow in the glass. Lemon-balm, struck flint, oyster brine and smoky bacon-fat aromatics. Serious power and intensity from the entry: it fills the palate with peachy fruits, stony minerality and smoky nuttiness. A melange of flavours that are all enmeshed in a fine, yet taut web of acidity that carries it long, long and longer to the finish"
94 - Gary Walsh, The Wine Front “Nectarine, ginger and spiced oak, a whisper of fennel, maybe some grapefruit and lemon zest. It’s spicy, a little saline, some toasted nuts, a light chalky feel to texture, bright acidity, and a zesty gently sappy finish of good length. Nice wine. Tight, savoury, tangy, and good to drink.”
