2015 Oakridge Over the Shoulder Chardonnay
RRP $24.99 per bottle
Our Price $21.99
$131.94 (6 x 750ml)
Fresh pear, citrus blossom and smoky oak aromas coexist on the restrained and elegant bouquet; the palate is taut and energetic, with tangy acidity and a bone-dry, and enticingly long, chalky finish.To 2018Australian Wine Companion 2014 Edition
To 2019Australian Wine Companion 2013
Dave Bicknell trumps into the -low alcohol chardonnay is underripe" controversy with a gloriously complex and beautifully textural Yarra Valley style that clocks in at a breathtaking 11.7%. All the genius of Oakridge including natural old barrel ferment and lees ageing. Game over.2011-2013Wine Taste Special Edition 33
Baby Oakridge is made with the same expertise as its grown up siblings. Fermented in both old oak and tank, there is a roundness and a honey and ripe fig warmth to its fruit profile, but it finishes zesty and clean, with white peach and nectarine fruits.WINE 100 Magazine - 2011 2011
Ripe pear and nectarine bouquet, showing a touch of spice from the oak; generous for its age, good texture and weight; an honest wine.Australian Wine Companion 2010 2009
Very crisp, fresh and lively, with light-bodied citrus and grapefruit components coming from early picking; an airbrush of oak.Australian Wine Companion 2009 2008
Over the Shoulder
Our Over the Shoulder wines are great examples of wines that typify varietal characteristics of the Yarra Valley. Wines which are fresh, vibrant and medium bodied. Low alcohol wines with intensity, marvellous tightness and sharp focus.
A warm spring and mild summer has resulted in excellent crops and ideal harvesting conditions. The wines have outstanding depth of flavor and structure.
This chardonnay was mostly sourced from vineyards in Coldstream, Woori Yallock,Ggladysdale and Wandin using handpicked grapes and crafted using 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.
Harvested in late February 2015, Vintage conditions were close to ideal. Handpicked and whole bunch pressed into 500L puncheons for fermentation with indigenous yeast for approx 14-20 days at 15-20*C. Half going directly to barrel for a natural fermentation and ageing on yeast lees with no stirring in 500L French oak puncheons for 10 months. The other half was pressed to tank for fermentation, then once was complete, transferred to barrel for maturation. After maturation the unified blend was cold stabilised and lightly bentonite fined prior to bottling with a single filtration.