Additional information
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| Grape Variety | |
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| Vintage | |
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Bicknell FC Applecross Chardonnay 2024
$60.00
From the now defunct Lance’s vineyard in St. Andrews, planted in 1984. Whole-bunch pressed to older puncheons. The combination of a cool year and a warm site works beautifully here. A bright green gold. Aromas of perfectly ripened stone fruits meet a little grilled cashew and gentle saline scents in this gorgeous wine. Gently fleshy but with that trademark Bicknell purity of fruit and backbone. Long. Lovely. 97 Points – Phillip Rich, Halliday Wine Companion
The 2024 Applecross Chardonnay is sourced from St. Andrews in the Yarra Valley. Made with P58 clone fruit that was planted in 1984, it was naturally fermented and matured in French oak puncheons. Aromatically, the wine leads with white peach and ripe lime flesh, green apple, crushed shells and pressed linen. On the palate, it is pure, with gorgeous clarity and precision. There are notes of crushed nuts and almond meal through the finish pepper it with layers of textural grip and complexity. This is a beautiful wine. 13.1% alcohol, sealed under screw cap. 95 Points – Erin Larkin, The Wine Advocate
Producer Profile
Bicknell FC is the label of Nicky Harris and David Bicknell, chief winemaker at Oakridge. David Bicknell is one of Australia’s greatest winemakers and we have had many a superb cellared bottle contest between Oakridge and Bicknell FC.
All the fruit is from a close planted vineyard at Gladysdale, planted in 1988. This is an exceptionally cool site, perfect for making fresh, intense and vivid wines.You could not have hoped for a better spot in the Upper Yarra. The site has great diurnal range, warm days and cool nights, and despite the elevation is able to consistently produce full flavoured and fleshy wines due to its rich volcanic soil. Tiny quantities only, with 1.Ha of Chardonnay and 1.5ha of Pinot Noir, with a few hundred dozen made in any given vintage.
Winemaking is simple and classic. Wild unhurried cool ferments, absolutely no additions apart from small quantities of sulphur, ageing in used wood and for the reds, minimal punchdowns. Casks are rigorously topped up and the maturing process is kept short, retaining freshness and a certain structural angularity so well suited to Yarra Valley Pinot Noir and Chardonnay.
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