We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
James Halliday – Destemmed whole berries wild-fermented in a 3500l French oak vat, 7 weeks post-ferment maceration to build structure, then pressed and the wine returned to the vat for maturation. The wine has cherry-accented fruit, and isn't extractive or tannic. - James Halliday
About This Wine
It was with good foresight and fortune that Leon Tokar decided to plant this then little known Spanish variety in 1999. We now have the some of the oldest Tempranillo in the Yarra Valley, planted directly outside the Tokar Estate restaurant. Spur pruned to a VSP trellis. The leaves are enormous on the vine so a couple of leaf removals are performed through the growing season to encourage sunlight on to the bunches to enhance the colour and structure of the wine. The vines are low yielding, generally delivering 1.5 – 2 tonnes per acre.
This Tempranillo was hand picked on 5 March and immediately destemmed into our beautiful 3000L French oak foudre, made especially for Tokar Estate Tempranillo. After a brief chilling, the must warmed up and the wild yeasts were put to work. Once all the sugar was gone, the foudre was sealed, allowing a long soak with the grape skins to gently extract fine tannins. Once pressed, the wine was immediately returned to the foudre for maturation and bottled within 12 months to retain the bright fruit character.
A bright tinge of purple shows the wine’s youth, backed up by the aromas of fresh cherry and orange peel. The more savoury charcuterie, tea and chinoto aromas testify this is a wine of complex character. The palate is elegant, of medium body and quite tightly wound. It stays low and drives long, coating the mouth in fine drying tannins. Delicious now but put a couple away also to enjoy over the next 10 years.
Yarra Valley Wine
The Yarra Valley wine region is the most important area of wine production in Victoria today, and with its proximity to Melbourne, also the most visited in the state.
Yarra Valley is split into the Upper Yarra and the valley floor. The Upper Yarra is cooler in climate due to its elevation and coupled with younger, fertile, red soils produces most of the region’s notable varietals: Chardonnay and Pinot Noir. The valley floor is warmer and has predominantly grey soils with pockets of granite and limestone.
Pinot noir has long been considered a notoriously difficult variety to grow. However, the cool climate and longer growing seasons of the Yarra Valley allow the fruit to develop full flavoured and ripe character.
Chardonnay in the past has long been associated with a deep oily, buttery style that experiences full malolactic fermentation and great amounts of oak. This style has since fallen out of favour and wine makers in the Yarra Valley have capitalized on this trend to produce leaner, acid driven Chardonnays that are closer in style to those from Burgundy.