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Oakridge Wines

Winery Overview

Oakridge is a award-winning winery, cellar door and restaurant, located in the heart of Victoria’s oldest wine region – the Yarra Valley.

Established in 1978, Oakridge has grown to become an internationally recognised producer of award-winning wines and must-visit Yarra Valley destination.

As a pioneer of the wine growing region of the upper Yarra Valley, Oakridge is known for producing distinctive single-vineyard wines that reflect the unique terroir of the region.

Leading the winery team is Chief Winemaker (and Gourmet Traveller WINE Winemaker of the Year for 2017) David Bicknell.

David Bicknell, Chief Winemaker

With precision, innovation and decades of experience, it is David Bicknell’s innate understanding of grape and terroir that result in exceptional wines year after year. With an approach to wine-making that incorporates everything from the soil type from which the vines are grown to the type of music that is played during vinification, David successfully amplifies site whilst seamlessly constructing the balance, elegance and freshness that define Oakridge wines. He is a Gourmet Traveller Winemaker of the Year Winner (‘17), a past Dux of the Len Evans Tutorial (‘05) and co-founder of the Victorian Pinot Noir Workshop (’02). David has led the Oakridge winemaking team since 2002.

Oakridge Willowlake Chardonnay


Pale straw with green hues. Grilled citrus, yeast, white fleshed stone fruit, peach skin, flecks of flint, hints of florals and burnt match complexity. The palate has depth, weight and texture. It crashes across like a wave leaving a sense on generosity and concentration but without losing its shape as the taught preserved-lemon acidity keeps it on line leaving a tangy, very long grapefruit finish.

Oakridge Willowlake Pinot Noir


Fragrant and spicy with freshly picked strawberries and red currant fruits, hints of forest floor and sweet spice. Whole bunch notes just hover in the background. The palate is soft and juicy, vibrant and fresh with delicate silky tannins and a fine line of acidity holding it all in place. The red fruits and rose water cascade through the mouth interwoven and balanced. Fresh finishing and lip smacking. Devine!

Wine Pairing

Oakridge Vineyard Series Willowlake Chardonnay.

This recipe was created by Oakridge Executive Chef Aaron Brodie. 

Sustainably - farmed Murray cod is a regular feature on the Oakridge restaurant menu. Barramundi can be used as a substitute if Murray cod is not available.


2 x 150g Murray cod fillets - skin on
250ml chicken stock
2 eggs
30ml lemon juice
100g kohlrabi - julienned
100g radish - julienned
1 tbsp chives - chopped
1 tbsp parsley - chopped
1 tbsp dilll - chopped
1 tbsp seeded mustard
salt and pepper
vegetable oil
150g butter
extra virgin olive oil


1. Preheat oven to 180°C
2. For the avgolemono sauce, bring chicken stock to a simmer.
3. In a blender, add eggs , lemon juice plus salt and pepper to taste, blend until white and fluffy.
4. Slowly add hot stock to the blender. Keep adding until all the stock is incorporated (you should have a silky smooth consistency ), check seasoning then put aside.
5. Season kohlrabi and radish with 1 tsp salt, leave for 15 mins . Squeeze out excess moisture then add chopped herbs and mustard. Mix ingredients then set aside.
6. Heat vegetable oil in a non- stick fry pan over medium-high heat. Season the fish with sea salt and place skin- side down in the pan. Cook the fish, without moving it at all , until the skin i s golden and crisp then add butter. Carefully turn the fish over and put the pan into the oven for 5 mins.
7. To serve, first spoon a small pool of the avgolemono on the plate. Place Murray cod on top, then the radish and kohlrabi salad. Finish with a drizzle of good extra virgin olive oil.