|Whole bunches and oak barrel ferments, the costly extravagance of three years tirage on sedimentery yeast lees, each bottle individually riddled by hand, disgorged and sent to cellar for the ultimate indulgence of extra age before release, Pamela is the zenith of the sparkling winemaker's art. Her luxurious effervescence exudes brioche, tarte tatin and French boulangere, her creamy textural mousse unravelling ribbons of rich yeasty autolysis, crÃ¨me caramel and baked fruits. Wicks»|
|The highly opportune Pinot Noir vines at Bird In Hand are planted on the site of an ancient gold mine, a godsend of fortuitously fertile soils, magnificent growing conditions for stellar quality Adelaide Hill wines. Fermented in own bottle and aged five years on lees in true MÃ©thode champenoise, the term of extended maturation imparts luxurious biscuit notes, chantilly crÃ¨me and frais de bois. Bird In Hand»|
|Villa Maria possess the magic touch with Pinot Gris, regularly clearing international wine events of prestigious trophies. Private Bin has been included in the Decanter Top 50 Best Under Â£10 and identified as a Decanter favourite. Villa Maria»|
|Warre's have re-established themselves as the most innovative marque in Port, balancing a long tradition with innovation and ongoing appeal to new generations of enthusiasts. The clean, modern style makes an excellent fortified wine that continues to claim gold medals at the world's leading competitions year after year.. Warres»|
|The term Terra rossa means red earth, a rich, free draining soil that is considered by many as the viticultural equivalent of discovering gold. Beneath the strata of red earth at Wrattonbully sits a layer of ancient limestone, a winegrower's dream as it allows free drainage of water, yet ensures vine roots stay close to the surface, putting natural stress on the vine and limiting its vigor and yield. Smith Hooper»|
|White Label is a McLaren Vale Cabernet Sauvignon of the highest eminence, having been nominated for the George Mackey Memorial Trophy, awarded to the most outstanding Australian export. Crafted from fruit grown to some of the oldest vines at Pirramimma and McLaren Vale, it has twice claimed Gold in San Francisco and competed well against a formidable host of distinguished growths at the prestigious London International. Pirramimma»|
|Galli Estate produce a variety of quality wines from fruit grown on their vineyards at Sunbury and Heathcote. Galli Estate have been very well received by reviewers, and have been recognised for quality at competitions, already receiving Gold for their Pinot Grigio, a varietal that the winemaking team find very exciting. Galli Estate»|
|De Bortoli hold an extensive collection of barrel aged wines. Stocks of fortified and botrytised Semillon are drawn on from time to time to assemble into a wickedly decadent wine of rare opulence. De Bortoli»|
|Perfect balance in wine cannot be manufactured, it occurs naturally. Gemtree achieves this elusive idyll. Gemtree»|
|The seemingly countless, memorable vintages of Delatite have claimed a litany of trophies, accolades and rave reviews throughout the world of wine. Her first vines were planted in 1968 on a picturesque rise overlooking the vistas of Mt Buller. Delatite»|
|Campbell's Topaque is the most wickedly intense, lusciously rich elixir, laden with candied peel flavours, honeycombed fruit and amber complexities. Painstakingly crafted to the old world Solera system, a bespoke tradition of fractional blending and elevage, achieving the most indulgent concentration of flavour through a laborious racking of barrels as the angels take their share. Campbells»|
|Outstanding Langtons Classification. The locals around the Lovedale property say that the sandy soils are so poor, that even the rabbits have to bring a tucker box just to survive! The lean and mean terroir is elemental to the long lived, fine boned style. Mount Pleasant»|
Since its founding in 1978, Oakridge has been making wine in the Yarra Valley and throughout that time has been dedicated to producing some of the finest examples of cool climate wine styles seen in Australia
Bordered by the mountains of the Great Dividing Range, the vineyards of the Yarra Valley stretch across a spectacular landscape, creating a panorama of unrivalled beauty. From the first plantings in the 1800's when James Ryrie carried 600 vine cuttings overland from Sydney to settle in the region, the Yarra Valley has been considered to be one of the premium wine regions of Australia. The Valley's cool climate provides a long ripening period which produces wines of intense varietal flavour, finesse and elegance. Wines that when consumed young have immediate appeal but will age gracefully with careful cellaring.
The region has three distinct sub-regions climatically, being warmer to the north up around De Bortoli, slightly cooler in the vineyards around the town of Coldstream, and then cooler again to the south, where the vineyards are planted on fertile terra rossa. There is a diversity of wines style across the valley, but with the uniform feature of great elegance.
Oakridge began as a small family winery in 1978 with its original vineyards in the rolling hills of Seville in the southern part of the Yarra Valley. The winery immediately received critical and commercial acclaim, and is a very successful exhibitor on the national and international wine show circuit. Operations were moved to the present site in Coldstream in 1998 where a new 1100 tonne winery and visitors centre were purpose built. Oakridge merged with Evans & Tate in October 2001, allowing Oakridge to focus on ensuring that the quality reputation that has been established will be maintained and indeed further enhanced.
The winery is equipped with a five tonne capacity Euro press, which will be joined by a fifteen tonne capacity Bucher press in 2004 as all services are upgraded during the rebuilding and refitting process. Static fermenters utilising pump overs, and Potter fermenters with open fermentation and pigeage techniques are all employed. Stainless steel tanks provide 310000 litres of storage. The barrel hall is fully temperature controlled and filled with French oak exclusively, (primarily from Francois Fréres, D&J, and Sirugue,) with approximately 80% barriques and 20% hogsheads. There are plans to purchase puncheons in 2004 to give further oak regime options.