Oakridge 864 Chardonnay 2016

James Halliday 96 Points!


"A smashing chardonnay to match a top premier or even grand cru Burgundy." - Huon Hooke

Australia, VIC, Yarra Valley


James Halliday 96 Points!


"Hand-picked, chilled overnight, whole-bunch pressed to French puncheons for wild fermentation and 10 months maturation before a further 6 months in stainless steel. Very interesting wine, both its sojourn in tank after time in barrel and its alcohol of 14.2% should have given a pronounced shift in mouthfeel versus other Oakridge Chardonnays, but counterintuitively, the finesse ex the vineyard at the outset and the winemaking leave it until the last gasp and aftertaste to do a Harry Potter and magically produce it."


- James Halliday


"Any discussion of the exalted state of Australian chardonnay today will include Dave Bicknell. Oakridge 864 chardonnays are among the best in the land as well as being at the stylistic cutting edge... A smashing chardonnay to match a top premier or even grand cru Burgundy.”

- Huon Hooke


"The 864 range is a showcase of highly detailed micro-selections from the most exceptional single vineyard sites in the Yarra Valley. The 864 Chardonnay is from the Funder & Diamond vineyard, Drive Block. North facing at 240 meters above sea level. Close planted in the red volcanic soil of Wandin East in 1990 using the P58 clone. All grapes were hand harvested and sorted prior to whole bunch pressing directly to French oak puncheons for natural fermentation. 25% of the barrels were new. Post-fermentation, the wine was matured on its fermentation lees for 10 months in barrels followed by a further 6 months in tank prior to bottling after a single filtration


Full straw with green hints. It opens with ripe white stone fruit, hints of flint and toast, then moves to smooth vanilla, brioche and poached quince. Impressions are of ripeness, fullness - almost opulent fruit. To taste, it is creamy, rich and textural. Stone fruit depth and weight initially, then as it moves across the palate, grapefruit, spice, flint and toast. All leesy and savoury. The additional 6 months on fermentation lees prior to bottling has added a real layer of fat and amplified the flavour further."


- Oakridge