# Oakridge Vineyard Series Willowlake Vineyard Pinot Noir (2024)

- **Producer:** Oakridge Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Victoria, Australia
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €28
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, cherry, rose, orange, herbaceous, cloves, vanilla, smoke, game, forest floor, mushroom

## About this wine

Sourced from the historic Willowlake Vineyard, planted in 1979 in Gladysdale within the Upper Yarra Valley, this Pinot Noir represents one of Oakridge's benchmark single-vineyard expressions. Sited on red volcanic clay loam soils at an elevation of 270 to 300 meters, the cool-climate site yields fruit of remarkable elegance and high-toned complexity. Under the guidance of award-winning chief winemaker David Bicknell, Oakridge focuses on minimal-intervention winemaking to highlight the unique terroir of their Yarra Valley sites. The 2024 vintage benefited from a cool, wet spring followed by a dry, temperate autumn, allowing for slow, even ripening and exceptional natural acidity.

## Interesting facts

- Sourced from the Willowlake Vineyard, which features some of the oldest vines in the Upper Yarra Valley, planted in 1979.
- The wine is crafted entirely from the MV6 (Mother Vine 6) clone, renowned for producing structured and aromatic Pinot Noir in Australia.
- Oakridge was named 'Best Value Winery of the Year' by the Halliday Wine Companion, reflecting their commitment to world-class quality.

## Food pairing

This delicate, high-acid Pinot Noir pairs beautifully with lighter-weight dishes that match its elegant structure. The bright red fruit and savory undertones complement gamey meats like duck and quail, while the fine tannins and crisp acidity cut through the richness of tuna tataki or earthy mushroom dishes without overwhelming them.

## Wine making process

The grapes were 100% hand-picked and vinified using traditional open-top vessels. The fermentation incorporated 15% whole bunches, while the remaining 85% was fermented as uncrushed whole berries on skins for two weeks using native/wild yeasts. Following fermentation, the wine was matured for 11 months in French oak vessels, primarily older, neutral barriques and puncheons, to preserve the delicate, high-toned fruit profile and avoid excessive oak influence.