Oakridge Willowlake Vineyard Yarra Valley Chardonnay 2014
- Yarra Valley
Introducing another scandalously fine chardonnay from one of Australia’s hottest producers. Seriously, the grapes these guys touch turn to gold in the form of the world’s biggest wine awards. Loaded with near perfect point scores, this chardy confidently continues a high-achieving tradition with panache. We maxed out the superlatives sipping on this, and we reckon you’ll get tongue-tied when you taste it too.
Oakridge were the first to recognise the potential of the Upper Yarra Valley to produce award winning wines and have owned it ever since. David Bicknell’s winemaking philosophy and encyclopedic knowledge of his vineyards results in wines stamped with a sublime sense of place. A single vineyard stunner from a prestigious site near Gladysdale, this brandishes a style and elegance we’ve come to expect as standard from these 5 red star producers.
Like a tiger ready to pounce, this is poised and loaded with heartstopping energy and beauty. Aromas of lemon curd, white peach, cashew, subtle spice and a hint of flint leap from the glass. With citrus flavours and a mineral like texture, the palate is clean and perfectly balanced. This chardy had the power to silence our buyers… an unusual event that highlights the exceptional nature of this rare and magnificent beast. Be sure to catch a glimpse of it before it slinks off.
“From the heart of the Upper Yarra (and its oldest vineyard), this has unequalled finesse and brightness .”
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% Chardonnay
- Serving Temp.
From the producer
Pale straw with green hues. Grilled citrus, yeast, white fleshed stone fruit, peach skin, flecks of flint, hints of florals and burnt match complexity. The palate has depth, weight and texture. It crashes across like a wave leaving a sense on generosity and concentration but without losing its shape as the taught preserved-lemon acidity keeps it on line leaving a tangy, very long grapefruit finish.
This wine was sourced from the north facing Willowlake Vineyard, sited in the red volcanic soils of Gladysdale.
A traditional winemaking approach was used to produce this wine – handpicking and whole bunch pressing directly to 500 litre French oak puncheons for a natural fermentation followed by 10 month maturation on lees.
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...
The Best Christmas Turkey
- Serves 6, with leftovers
- Prepare: 20 minutes, plus brining
- Cook: 3–4 hours (40mins/kg), plus resting
- 4–4.5kg free-range turkey
- 800g salt
- 200g unsalted butter, at
- room temperature
- 3 onions, sliced
- 2 carrots, sliced
- 3 leeks, sliced (white and pale
- green parts only)
- 50ml dry white wine
- 15g rosemary
- 15g thyme
- Chop the wing tips off the turkey and reserve for the gravy.
- Brine the turkey on Christmas Eve by mixing the salt and 10 litres of water in a clean container and stirring until the salt has dissolved. Submerge the turkey in the brine, cover with a lid or foil and leave in a cool place for at least nine hours or overnight.
- Remove the bird from the brine and submerge it in cold water for one hour, changing the water at 15-minute intervals. Dry the turkey well with kitchen paper.
- Preheat the oven to 210c, fan oven 200c, gas mark 6. With clean hands, work the skin away from the flesh of the bird and rub 100g of butter between the skin and the flesh, being careful not to tear the skin. Rub any remaining butter over the skin of the bird. Season with salt and black pepper.
- Set the bird on top of the onions, carrots and leeks in a roasting tin; add the wine and cook in the oven for 30 minutes to colour the skin.
- Melt the remaining 100g butter in a pan and add the rosemary and thyme.
- Reduce the oven temperature to 130c, fan oven 120c, gas mark ½. Baste the turkey with the herb butter and cook until the thickest part around the neck or thigh reaches 70c (you’ll need a probe thermometer). Continue basting every 45 minutes (when the butter gets used up, use the cooking juices in the roasting tin to baste). This should take three to three-and-a-half hours, depending on the size of the turkey and the type of oven.
- It is important to check that the turkey is cooked by cutting into the thickest part (between the breast and thigh) to be sure that none of the meat is pink, and the juices run clear.
- Remove the turkey from the oven and allow to rest for at least 30 minutes before carving. Reserve the pan juices and vegetables for making the gravy.