2012 Oakridge 864 Single Block Series "Guerin Block 4" Pinot Noir Yarra Valley (Previously $50)

SKU #1161603 97 points James Halliday

 Hand-picked and destemmed for 100% whole berry, wild yeast fermentation; after 20 days on skins pressed to French oak, remaining on lees for nine months. Has effortlessly achieved varietal purity; outstanding mouthfeel, texture, length and balance.  (11/ 2013)

90 points Robert Parker's Wine Advocate

 Pale ruby with a touch of purple to the color, the 2012 Guerin Vineyard Block 4 Pinot Noir opens with notes of red cherry compote and raspberry coulis aside nuances of bay leaf, lavender, smoked meat and menthol. Light-bodied and very elegant in the mouth. Drink it now to 2017+. (90+, LPB)  (8/ 2013)

K&L Notes

Winemaker's Notes: "Hand harvested and transferred directly to cool rooms to passively chill overnight. All fruit destemmed to fermenter for a 100% whole berry fermentation without plunging, pumping or refrigeration over an 20 day period. The wine was then transferred to a mixture of barriques, hogsheads and puncheons (of which 15% were new). Maturation took place on lees for 9 months prior to blending and bottling with a single filtration. The wine shows a full dark red color with brick hues. Strong black cherry and plum fruit complexed by spiced charcuterie meatiness, then, cherry-pip and scented red fruit. The palate is textural and rich loaded with cherry, pommegranite and plum over brown spice, toast and rhubarb crumble. A thread of mineral acid and fresh herbs runs through the middle adding to sense of freshness. Pure, clear and complex." Only 270 Cases produced.

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By: Ryan Woodhouse |  K&L Staff Member  |  Review Date: 8/12/2014  | Send Email
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Exceptional Pinot Noir. Perfect varietal correctness, wonderful elegance, purity and layers of complexity on the palate. Floral, spicy perfumed nose with savory earthy tones underpinning the freshness of the fruit. Silky, supple texture, ultra-fine tannins. Ripe, small forest berries, dusty spices, clove, pine bark, nutmeg. A medium bodied wine (as Pinot should be in my opinion) that is feminine and elegant on the palate with layers of nuance and depth and the potential to improve over the next decade-plus.
Drink from 2014 to 2025

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Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spštburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.


- 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 Region are in the southeastern area of the continent, with the Barossa Valley, Claire Valley, McLaren Vale, and Coonawarra in South Australia, the Yarra Yarra Velley 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, Sauvignon Blanc and Riesling from the land Down Under. 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. Click for a list of bestselling items from Australia.


Specific Appellation:

Yarra Valley

Alcohol Content (%): 13.5