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Oakridge 864 Single Block Funder & Diamond Dr. Block Chardonnay Yarra Valley Australia 2015

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Oakridge 864 Single Block Funder & Diamond Dr. Block Chardonnay Yarra Valley Australia 2015
Vivino Users, (4.2)
"Australia’s best Chardonnay."
James Halliday
97 / 100
Huon Hooke

We recently took a trip out to Oakridge to taste every chard vintage since 2004. Very chatty, slightly wobbly and seriously impressed, these wines are cellaring for 10+ years and getting better and better. And it’s not just Halliday who thinks so. The wine world seems to be putting up a united front, with Huon Hooke giving it 96 points and waxing lyrical about how “delicate” and “superbly restrained” it is. Sound delicious? That’s because it is!

About the wine

Nestled in the Yarra Valley, you'll find family owned estate of Oakridge Wines. Founded in 1978, this winery is dedicating to traditional winemaking practices, including hand-harvesting the grapes, minimal intervention in the fermentation processes including the use of carefully selected natural yeasts and barrel selection and size. They let the vines, grapes and wine do the talking, they just listen and step in when needed. These are truly hand-crafted wines.
Chief Winemaker, David Bicknell was once described as "the best maker of Chardonnay in the world", nails it with the 864 Chardonnay. The balance of white stone fruit, rich creamy palate with toasty oak and acidity is a match made in heaven. Lime zest, grapefruit pith and flinty notes are also present. If you are a Chardonnay drinking, do not miss this exception wine!

Winemaker: David Bicknell
Appellation: Yarra Valley, Australia
- 4.2/5.0, Vivino Users (27 ratings)
- 97 pts, James Halliday
- 95 pts, Huon Hooke
Grapes: Chardonnay
Alcohol: 13.5% 


4.2 ★ Vivino Users 

"Australia’s best Chardonnay."

97 pts, James Halliday

"Oakridge's 864 series represents a number of micro-selections across propitiously situated blocks in the finest single vineyards. Made simply, with whole-bunch pressing to oak, 20% new, fermentation took place under the aegis of ambient yeasts. The result is a stunning wine of verve, with stone fruit, oatmeal and truffle splayed across a tensile spine of bright acidity and smoky mineral crunch. The oak imparts some cinnamon cream. The finish stains the mouth, driven long by the immaculate structural supports and intensity of fruit."

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