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Toolangi D Block Shiraz 2019
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Toolangi D Block Shiraz 2019 - 1 Bottle is backordered and will ship as soon as it is back in stock.
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After years of (arguably) living in the shadow of the Pinot, Toolangi’s Shiraz is now starting to flex its muscles. The grapes are cultivated and harvested with freshness to the fore and the winemaking has been re-focused along the same lines. In short, with emphasis on elegance, balance and sustained purity, Toolangi’s Shiraz wines have never tasted better. None of this should surprise really, the Yarra has long been capable of producing outstanding Syrah.
The inaugural D Block draws on a parcel of 24-year-old vines grown on silty clay loam soil. The clonal material here is PT23 Shiraz—an old Australian clone selected from vines which were descendants of the 1832 Busby cuttings—on Paulson rootstock. The 2019 was 100% whole-bunch fermented, then pressed after three weeks on skins to French oak hogsheads. It spent 10 months on oak prior to bottling.
This is a super spicy, bunchy and powdery Syrah of great finesse (don’t come here for ballsy, old school Barossa-style Shiraz—we’re in the Yarra after all). This is for lovers of the Northern Rhone and great Yarra Syrahs of yesteryear (at least in terms of weight, finesse and freshness). Again, a must-taste for those in the trade. Will only get better with at least 5-10 years in the cellar.
| Type | Red Wine |
|---|---|
| Varietal(s) | Shiraz |
| Country | Australia |
| Region | Yarra Valley |
| Brand | Toolangi |
| Vintage | 2019 |
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.
Critic reviews
Critic reviews
The Wine Front – “Intense small black berries, graphite, a little smoke and plenty of spice, roast beef and aniseed. It’s medium-bodied, cool and fine, graphite tannin, meaty and peppery, but with sweet blackcurrant and blackberry flavour. Finish is long and spicy, savoury and pinched with fresh bramble berry acidity, perfume and stony coolness. It’s an excellent wine. Succulent, yet fine boned.” - Gary Walsh, The Wine Front
James Halliday – "Fermented with 100% whole bunches, 3 weeks on skins before being pressed to French hogsheads for 10 months. So finely tuned and rather beautiful. While there are flashes of fruit, this is savoury. Juniper, aniseed balls, ironstone, a woodland of herbs and nori in the mix. It has definition and power but works off a medium-bodied palate finishing with sandy tannins and great persistence. Bravo." - Jane Faulkner, Halliday Wine Companion
James Suckling – "Very attractive, spiced blueberries and blackberries, as well as redder, raspberry notes, as well as chocolate and graphite. Sappy and lively, the palate is impressively cast in long, glossy ripe tannins, delivering dark-berry and chocolate flavors into the long, juicy finish. Drink or hold. Screw cap."- Nick Stock, jamessuckling.com
The Wine Front – “Intense small black berries, graphite, a little smoke and plenty of spice, roast beef and aniseed. It’s medium-bodied, cool and fine, graphite tannin, meaty and peppery, but with sweet blackcurrant and blackberry flavour. Finish is long and spicy, savoury and pinched with fresh bramble berry acidity, perfume and stony coolness. It’s an excellent wine. Succulent, yet fine boned.” - Gary Walsh, The Wine Front
James Halliday – "Fermented with 100% whole bunches, 3 weeks on skins before being pressed to French hogsheads for 10 months. So finely tuned and rather beautiful. While there are flashes of fruit, this is savoury. Juniper, aniseed balls, ironstone, a woodland of herbs and nori in the mix. It has definition and power but works off a medium-bodied palate finishing with sandy tannins and great persistence. Bravo." - Jane Faulkner, Halliday Wine Companion
James Suckling – "Very attractive, spiced blueberries and blackberries, as well as redder, raspberry notes, as well as chocolate and graphite. Sappy and lively, the palate is impressively cast in long, glossy ripe tannins, delivering dark-berry and chocolate flavors into the long, juicy finish. Drink or hold. Screw cap."- Nick Stock, jamessuckling.com
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Screw CapNo corkscrew required to open. -
Magnum1500ml bottle.
- TWFThe Wine Front
- JHJames Halliday
- WWWorld Wine
- WSWine Spectator
- WEWine Enthusiast
- BHAllen Meadows
- JSJames Suckling
- DEDecanter
- JRJancis Robinson
- STStephen Tanzer
- AGAntonio Galloni/Vinous
- RPRobert Parker/Wine Advocate
- HHHuon Hooke
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Toolangi D Block Shiraz 2019
After years of (arguably) living in the shadow of the Pinot, Toolangi’s Shiraz is now starting to flex its muscles. The grapes are cultivated and harvested with freshness to the fore and the winemaking has been re-focused along the same lines. In short, with emphasis on elegance, balance and sustained purity, Toolangi’s Shiraz wines have never tasted better. None of this should surprise really, the Yarra has long been capable of producing outstanding Syrah.
The inaugural D Block draws on a parcel of 24-year-old vines grown on silty clay loam soil. The clonal material here is PT23 Shiraz—an old Australian clone selected from vines which were descendants of the 1832 Busby cuttings—on Paulson rootstock. The 2019 was 100% whole-bunch fermented, then pressed after three weeks on skins to French oak hogsheads. It spent 10 months on oak prior to bottling.
This is a super spicy, bunchy and powdery Syrah of great finesse (don’t come here for ballsy, old school Barossa-style Shiraz—we’re in the Yarra after all). This is for lovers of the Northern Rhone and great Yarra Syrahs of yesteryear (at least in terms of weight, finesse and freshness). Again, a must-taste for those in the trade. Will only get better with at least 5-10 years in the cellar.
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