Oakridge 'Over The Shoulder' Chardonnay 2019 (Yarra Valley)
Oakridge 'Over The Shoulder' Chardonnay 2019 (Yarra Valley)
Dozen Price: $239.88
RRP: $23.00
The 2019 Over The Shoulder Chardonnay from Yarra Valley's Oakridge has aromas of white nectarine and peach verging into grilled grapefruit citrus with lime blossom, flecks of gun flint sulphide and a whisper of oak that add complexity.
The palate is layered with a generous fruit profile, citrus into white stone fruit flavours are framed by a vibrant acid line. There is texture here to from the barrel fermentation adding complexity and volume to the palate. Classic Chardonnay flavour and frame.
✓ Vegan
Wine Specifications
Wine Specifications
Variety: Chardonnay
Size: 750mL
Region: Yarra Valley
ABV: 11%
Vintage: 2019
Winery & Vintage Info
Oakridge Wines has been capturing the spirit of the Yarra Valley for more than three decades. Established near Seville in Victoria’s Yarra Valley, Oakridge Wines began as a family company. A pioneer of the Upper Yarra Valley, Oakridge recognised the potential for making great wine on the rich, red, volcanic soils of the sub-region.
The turn of the century saw Oakridge move to its location in Coldstream, and become a part of one of Australia’s larger wine companies. In recent times, Oakridge once again returned to family ownership.
Yarra Valley's Oakridge winery offers many tiers of wine, their 'Over The Shoulder' range are tremendous value, and the 2019 Chardonnay certainly lives up to the standard. Bringing fresh stone fruit aromas, to a delectable balanced palate with hints of citrus notes and a touch of spice. With a medium finish this wine accompanies soft cheese, and scallops perfectly.
The fruit for the 2019 Over The Shoulder Chardonnay was handpicked and sourced from vineyards in Woori Yallock, Coldstream and Gladysdale, and crafted with traditional methods. Multiple upper and lower Yarra Valley vineyards with varying aspects but predominantly north facing, soil type varies from red volcanic to grey alluvial. Predominately spur pruned with some cane pruning.
Handpicked and whole bunch pressed with half going directly into 500L French oak puncheons for fermentation with indigenous yeast for approximately 14-20 days at 15-20˚C and ageing on yeast lees with no stirring.
The other half was pressed to tank for fermentation, then once complete, transferred to barrel for maturation. The two portions were these blended and bottled with a single filtration.
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