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About Us

Oakridge Wines has been capturing the spirit of the Yarra Valley for more than three decades.

Established near Seville in Victoria’s Yarra Valley, Oakridge Wines began as a family company. A pioneer of the Upper Yarra Valley, Oakridge recognised the potential for making great wine on the rich, red, volcanic soils of the sub-region.

The turn of the century saw Oakridge move to its location in Coldstream, and become a part of one of Australia’s larger wine companies.

In recent times, Oakridge once again returned to family ownership.

Our Winemaking

Crafted Yarra Valley Wines

At Oakridge we craft our wines using traditional methods and local knowledge built over 30 vintages to bring out the best of every season. Our Oakridge house style delivers wines known for their subtlety, elegance, freshness, purity ,balance and length. Our award winning wines consistently outperform their price points and are approachable and food friendly – in short, table wines in the true sense.

Our Philosophy

Each bottle of Oakridge wine holds a memory, each has a unique story that starts in one of our vineyards and ends when you enjoy it. Our wines are fresh with a purity of flavour and balance. As young wines they are almost seamless- nothing appears out of place. You simply yearn for another glass. With age, our wines retain their freshness and purity but build additional layers of complexity and palate length. You enjoy the lingering taste of our wines long after others have dropped away. You readily appreciate just what the Yarra Valley and the specific sites we have chosen can deliver and why the Yarra Valley is a premier wine region.

We achieve this level of distinctiveness and excellence because we are both vignerons and master winemaking artisans.

We are grape farmers. We believe in the maxim that great wines are made in the vineyard. We go further- we have carefully selected our sites, we monitor and work with our growers at every stage of the season, we are constantly in the vineyards testing and checking. We hand pick all fruit at exactly the right time and we drive our trucks to deliver the fruit to our winery in the best condition and we cool and rest our grapes overnight. In short we go to great lengths for find improvements in the vineyard.

Winemaking Artisans
And in the winery we apply traditional winemaking techniques. We rely on minimal intervention using observation and understanding. Importantly we use our experience accumulated over successive vintages to make judgments on such things as using natural yeasts, minimal pumping and plunging, size of barrels and minimal racking and filtration. Importantly we only intervene in the natural process of wine making when we need to.

Our Range of Wines

Our wines are a profound reflection of the Yarra Valley. And you can enjoy and explore the characteristics of 100% Yarra Valley fruit in three ranges, each embodying the Oakridge house style for their subtlety elegance, freshness, purity, balance and length. This can be seen across all ranges such as the power and minerality of our chardonnays, our powerful Pinot Noirs, our spicy and complex shiraz and our elegant cabernets.

The Yarra Valley

Australia’s Leading Cool Climate Wine Region

The Yarra Valley is Victoria's oldest wine region, with over 3,600 hectares under vine. It is also Victoria's most visited wine area, located just one hour’s drive from Melbourne's CBD and airport.

"Yarra Valley is Australia’s most interesting wine tourist destination, closely followed by (in random order) Margaret River, The Barossa Valley and the Hunter"
Tim White, Australian Financial Review, May 11, 2007

Jancis Robinson in The Oxford Companion to Wine describes the Yarra Valley as a cool and dynamic wine region. "Melbourne is ringed by the Yarra Valley, the Mornington Peninsula, Geelong, South Gippsland, and Macedon. The wineries here enjoy a range of climatic conditions all cooler than those of Bordeaux, variously cooled by altitude or maritime influences. Pinot noir and chardonnay are the dominant varieties, capable of producing wines of world class. Cabernet sauvignon, cabernet franc and merlot also flourish, particularly in the Yarra Valley."
Jancis Robinson, The Oxford Companion to Wine


The Yarra Valley was Victoria's first wine growing district – with a history stretching back over 160 years. Vines were first planted in 1838, and viticulture spread rapidly through the 1860s and 1870s. However, increased demand for cheap fortified wine coupled with world-wide depression lead to a decline in the industry which saw Yarra Valley wine production cease in 1921.

Replanting began in the late 1960s and by the early 1990s; the area under vine passed the high point of the 19th century. The Yarra Valley is now recognised as one of Australia's foremost cool climate producers, capable of making classic styles from a wide range of varieties.

It is impossible to favour a single variety as the star performer – since the Yarra Valley offers: sparkling wine; fine Chardonnay; complex Pinot Noir; world class Cabernet Sauvignon and Shiraz.


The topography of the Yarra Valley varies enormously and so the region encompasses a wide range of soil types. The soils in the middle section of the Yarra Valley are ancient, mountain-derived sandy clay loams interspersed with broken sandstone.

The other soil type is much younger in origin and is a highly friable, brilliantly coloured red volcanic soil found in both the Upper and Lower Yarra Valley.


The Yarra Valley is cool in relation to the rest of Australia's viticultural regions. The region is cooler than Bordeaux but warmer than Burgundy. Elevation varies from 50m – 400m.

Rainfall is winter/spring dominant, with the summer relatively cool, dry and humid. There is limited maritime influence. The small diurnal temperature range reflects the proximity of the sea.


As the valley varies in altitude from 50-450m, it makes possible the potential to ripen dissimilar grape varieties. Every 100m increase in elevation corresponds to a drop in temperature of 1°C. This is why full bodied reds can be successfully ripened on the valley floor, while delicate and aromatic wines can be sourced from the higher reaches.


Harvest typically commences in early February with Pinot Noir and finishes with Cabernet Sauvignon in early April. These dates correspond to September and November respectively in the northern hemisphere. Frost is rarely a problem, but can affect the lower vineyards on the valley floor from time to time. With a seven month growing season, rainfall of between 750-950mm (often less rather than more) and restricted water holding capacity in some soils, irrigation is considered essential – although the extent of its use does vary significantly between producers.

Last edited on 9/13/2014 by MyCellar01

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