Hand-harvested from Toolangi’s 2001 plantings of MV6 on their E Block. This is a parcel that delivers lower than average yields for the site, so more drive and intensity. Fruit was mostly de-stemmed (20% whole bunches retained vs 80% whole berries) and naturally fermented in open-top wooden fermenters. In total, the wine spent 23 days on skins before being pressed to French oak (20% new) for 10 months. Bottled unfined and unfiltered.
This is delicious; a lightly coloured, perfumed, juicy and complex Pinot for a very fair price. Expect grenadine, raspberry and anise fruit, some subtle mealy, nutty oak and a bright, fresh finish.
I believe this is Kasparrrrr Hermann’s first vintage at the helm of Toolangi, who’s ex of Mount Mary and a partner in Onnanon. It’s 20% whole bunch and 20% new oak. The old 80/20 rule, eh. It was bottled just over a month ago (at time of review). Wheatgerm, spice, smoked hazelnut, red fruits. It’s spicy and gentle, kind of squishy feel in the mouth, light grip of emery tannin, poached strawberry and the like, with a solid but slightly diffuse finish. The makings are good. I’d expect it needs a little more time in bottle. 91+ points, Gary Walsh, The Wine Front