As the owners of Toolangi Vineyards, we are firmly committed to making the finest wines possible. Our philosophy is to grow premium fruit and put it into the hands of the best winemaker for the particular varietal. Our winemakers include Rick Kinzbrunner, Franco D'Anna, David Bicknell and Willy Lunn at Yering Station. This talented team shares our passion.
Our wines are principally made from our estate-grown fruit, supplemented when needed with high quality fruit sourced only from the Yarra Valley. Our viticulturalist, whilst maintaining our estate owned vineyards, is additionally responsible for the management of vineyards for outsourced fruit, so consistent quality is assured.
Toolangi produces wines with distinctive personalities, and each wine showing a strong sense of place. Grapes from an exceptional site, together with the experienced hand of the outstanding winemakers, subtly comes into play with each wine. The critical acclaim from some of the country's foremost wine writers confirms our approach.
The incredibly favourable response to our wines from our loyal customers has been most rewarding. Thank you for your great support.
Garry and Julie Hounsell
Located in the Yarra Valley approximately one hour north east of Melbourne at Dixon’s Creek, Toolangi Vineyards was named due to its position adjacent to the picturesque Toolangi State Forest.
We purchased the former cattle grazing property in early 1995 and planted the first 0.5 hectare of vines that December. Since 1995 further plantings have progressively occurred, with the property now being fully planted with some thirteen hectares under vine.
Toolangi’s vineyard site is ideally suited to the cultivation of high quality grapes as it is well drained with gentle slopes, all with a coveted north-easterly orientation. The soil is predominantly clay, covered by a thin layer of topsoil of shale and stone.
Over the past 20 years the Yarra Valley has developed an enviable reputation for its wines, particularly Chardonnay and Pinot Noir. At Toolangi these classic varieties have been the focus along with Shiraz, and a smaller planting of Viognier.
Our yields are restricted to no more than 2.5 tonnes per acre in order to maximise quality. Heavy pruning and green harvesting are used to reduce the naturally higher yields that the Yarra Valley climate can produce. Lower yields result in fruit that has more flavours and complexities which enables the production of our premium quality wine.
The Yarra Valley's normally good rainfall is supplemented as required by drip irrigation during the growing season. This helps to ensure the vines avoid stress allowing for the production of premium fruit.
Our aim is to produce outstanding wines, a process which begins in the vineyard.
Garry and Julie