2012 Oakridge Limited Release Fume Blanc "Fumare", Yarra Valley

SKU #1124439 93 points James Halliday

 A 67, 23, 10% blend of Sauvignon blanc, Semillon and Pinot Gris. The aromas and flavours come from the Sauvignon Blanc, the structure from the Semillon. Cold, whole bunches pressed direct to old French Oak Puncheons with six months on yeast lees. A lot of work rewarded by its crispness and length.

Robert Parker's Wine Advocate

 The 2012 Fumare has a pretty nose of grapefruit, fresh peach and apple with a hint of lemon peel and wax. Light to medium-bodied, it is elegant, fresh and crisp with nice balance through the long finish. Drink it now to 2015+.

K&L Notes

Another standout wine! A fascinating blend of Sauvignon Blanc (70%), Semillon (20%) and Gris (10%). The fruit is from three of Oakridge's estate properties and is fermented and matured in neutral french oak puncheons. The wine is a distinct mix of Sancerre like minerality and bright zesty, floral aromatics, with more of the weight, texture and savory lees character of white Bordeaux (without the new oak flavors). Really long on the finish, snappy and racy. Awesome shellfish wine, move over Muscadet, this is what I'm drinking with my next Oysters! Ryan Woodhouse K&L Australian Wine Buyer.

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Price: $13.99
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Staff Image By: Jim Chanteloup | K&L Staff Member | Review Date: 8/7/2013 | Send Email
Made from 71% Sauvignon Blanc, 19% Semillon and 10% Pinot Gris, the Fumare is bright and racy with aromas of wet stone, minerals, lemongrass, white grapefruit and lemon/lime pith. On the palate, it's quite tangy with lively acidity and yet nice mid-palate weight and texture from 7 months on the lees before bottling. Get out the oysters on the half shell!

Staff Image By: Gary Westby | K&L Staff Member | Review Date: 7/24/2013 | Send Email
The wines of Oakridge changed the way that I think about Australian wine. The big, export-only reds of Barossa define this continent for to many of us, but I am happy to report that the Oakridge Fumare from Yarra Valley couldn't be more different from those jammy alcohol bombs. This fine white has a bright nose of grass and honey and medium to light weight on the palate. I love the long, high acid finish and can't wait to try it with some jumbo prawns on the grill!

Staff Image By: Ryan Woodhouse | K&L Staff Member | Review Date: 7/22/2013 | Send Email
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Very fresh and fragrant. Floral and bright with summer blossom, snappy acidity and citrus flavors. The palate weight is surprising from a ferment and short maturation in French Oak Puncheons that really added great texture and complex lees characters. The acidity is racy but the time in neutral wood has rounded the palate ever so slightly in a positive way. Great wine for any Sancerre drinkers.

Additional Information:


Sauvignon Blanc

- One of the best known "international" varieties originally cultivated in France and considered the parent of, with Cabernet Franc, Cabernet Sauvignon. Sauvignon's wonderfully distinctive aromatics generate some of wine's most colorful descriptors, among them "cat pee," herbaceous, grassy, citrusy the world over. In France, the apex of Sauvignon Blanc production is the Loire Valley, in the appellations of Sancerre and Pouilly-Fumé, where the terroir expresses itself most beautifully through the grape. Sauvignon Blanc is also the leading white grape varietal in Bordeaux, where it is paired with the fatter, richer Sémillon to varying degrees. Relatively easy to cultivate, though more suited to cool climates, Sauvignon Blanc has made inroads in Europe outside of France, especially in Northeastern Italy's Friuli and Alto Adige, but also on the Slovenian border. These lovely wines are often overshadowed by Sauvignon Blanc's achievements in the New World, namely New Zealand, South Africa and California. New Zealand's Sauvignon Blancs, more conspicuously fruity than most French examples, landed the small island nation on the world wine map in the late-1980s and 1990s. South African Sauvignons are one of the most successful international varieties produced in that country and are often quite elegant and affordable. In California, Robert Mondavi managed to, almost single-handedly, created a market for Sauvignon Blanc by renaming his oak-fermented version Fumé Blanc. While some wineries still use the name, California Sauvignon Blanc has secured its place in the California wine pantheon, particularly those from the Napa Valley. Washington State, Chile and Argentina also have considerable plantings of the grape.


- While it is true that the greatest strides in Australian winemaking have come in the last 30 years or so, commercial viticulture began as early as the 1820s and has developed uninterrupted ever since. The majority of the great wine regions are in the southeastern area of the continent, including Barossa Valley, Clare Valley, McLaren Vale, and Coonawarra in South Australia; Yarra Yarra Valley and Pyrenees in Victoria; and the Upper and Lower Hunter Valleys in New South Wales. Many of the wines from Southeastern Australia are based on Shiraz or Cabernet Sauvignon and various blends including Grenache and Mourvedre. In Western Australia, along the Margaret River, great strides are being made with Pinot Noir as well as Bordeaux-styled reds. There are also many world-class releases of Chardonnay and Sauvignon Blanc from the land Down Under, where Riesling also enjoys international acclaim. While many equate Aussie wines with “value,” there are more than a few extremely rare and pricey options, which never fail to earn the highest ratings from wine publications and critics throughout the world. View a list of bestselling items from Australia.


Specific Appellation:

Yarra Valley

Alcohol Content (%): 12.3