Oakridge Henk's Vineyard Pinot Noir 2017
- Rich, full-bodied
- Yarra Valley
If Oakridge started some kind of cult, with chanting, masonic rituals, pinot fermenting ceremonies and secret handshaking zaniness, we’d be the first to join. And the first of many. Their wines are just that good, and have that much of a following. This pinot makes the most of the legendary 2017 vintage in the Yarra. It’s gorgeous. Softly perfumed, sleek and silky, with bags of personality and inimitable Yarra Valley character. There’s red cherries, raspberries, crushed roses and violets, and a sappy, undergrowthy savouriness just behind the pretty facade. It’ll win you over in a heartbeat.
I may write about wines for a living, but sometimes you have to take a step back and recognise when someone else has said it best. On this occasion, it’s QWINE.
“It’s the type of wine you want in your glass when surrounded by good people and absorbed by good conversation. An absolute beauty.”
What more could I say?
“This is the first tine I’ve met Henk. I like Henk! Henk is the name of the owner of the vineyard in Woori Yallock from which the grapes for this beautifully crafted Pinot Noir were grown. The wine was vilified using whole berries which has afforded a feminine prettiness to the wine, but don’t be fooled there is more to it than a pretty facade. A light to medium red in the glass, there nose is lifted by fragrant red cherry and rose petals with background flare of earth and baking spice. There is a sappy, savoury thread with taut acidity and tannin that gives energy to the wine and a counterpoint to richer red cherries and an array of spices. Whole berry fermentation and time on skins has added some savoury nuance that weaves itself amongst satisfying red berry fruits to finish. A delicious wine in it’s youth, but sure to reward time.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
Established 30 years ago, these guys pioneered winemaking in the Upper Yarra Valley and have achieved unreal success since grape genius David Bicknell took the reins in 2002. We’re talking about scores of trophies, numerous medals and a winery of the year award. There’s a reason why they’re rated as an outstanding winery by Sir Halliday year after year...
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Duck and shiitake risotto
- 2 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 150g fresh shiitake mushrooms
- 350g arborio rice
- 1.2L chicken stock
- 1/4 cup (60ml) Chinese rice wine (shaohsing)
- 2 tbs kecap manis (Indonesian sweet soy sauce)
- 1 tsp sesame oil
- 1 Chinese barbecued duck, meat roughly chopped
- 1 bunch steamed baby bok choy
- Preheat oven to 200°C.
- Heat oil in a large, deep frypan over medium heat and cook onion and garlic for 1-2 minutes until softened.
- Add shiitakes and rice, and stir for a further minute.
- Add stock and wine, bring to the boil, then transfer to a large greased baking dish.
- Cover with foil and bake for 20-25 minutes.
- Stir in kecap manis, sesame oil and duck, cover and rest for 5 minutes until liquid is absorbed.
- Roughly chop bok choy, stir in and serve.