Coles Liquor

Oakridge The Parish Chardonnay 2018

Winner Gold Fuller Bodied Dry White Wines
Grape Varieties
Chardonnay (100%) Yarra Valley, VIC, Australia
Country of Origin
Alcohol Content
13.5% Alcohol by Volume
Wine Type and Oak Treatment
Still White
Recommended Retail Price
RRP AU $28.00
  • Coles Liquor
    800 Toorak Road
    Hawthorn East, VIC
    Australia 3123
  • Emily Gu, Account Coordinator
  • Phone (+61) 03 92543614

Spicy, peppery note on the nose. Attractive. Grapefruit and citrus. Quite a full blown style with lots of wine making work. Firm and hard with the dish. Lacks some freshness and definition.

Neutral shy nose some light citrus and hessian. The palate is dry with firm acidity and muted fruits and firm vanilla oak note on the palate, a bit more fruit weight and ripeness give the wine more vibrancy. The dish enhances the drying oak vanillin and hessian note in the wine diminishing its complexity.

A subtle nose, quite restrained and savoury with appealing white peach and lemon curd notes, fruit-focused with a silky, textural palate; an elegant, fresh style. Surprisingly, it’s a little overshadowed with the food – possibly the garlic component? Not a poor match by any means but doesn’t really enhance either party.

Pale lemon-straw. White-rind cheese, sweaty and herbal aromas. Mid-weight palate, rather closed. With food: The earthy, meaty flavours in the food highlight the grubby, sweaty characters in the wine.

Pale straw, flinty nose of white peach and grapefruit, long clean acid palate with poise and length. The jamon adds depth and a salty tang, the aioli creaminess, with a rich and long finish completed by the wine’s acidity.

Pale yellow straw, with green flashes. Delicate honey suckle and citrus. More medium bodied nice refreshing acid. The wine helped refresh the palate with the food.

Slightly dull. Melon citrus, some creamy notes, dusty oak, slight savoury notes. Melon and citrus, donut, hard phenolics, drying. Food: doesn’t help – acid still quite prominent.

The Fuller Bodied Dry White Wines were judged with

Potato, Jamon, Pumpkin aioli and Pinenuts

Presented by chef Marcell Kustos


  • 750g baby new potatoes, cut in quarters
  • Salt and pepper
  • 2 tbsp olive oil
For the garlic aïoli:
  • 2 large garlic cloves, peeled and crushed
  • 1 Tbsp dijon mustard
  • 1 large egg, plus 1 egg yolk
  • 100ml olive oil
  • 100ml pumpkin seed oil
  • 1 tbsp lemon juice
  • 75g Greek-style lactose-free yoghurt
  • ½ tsp Xanthan
  • Add 2 Tbsp hot water if the emulsion separates
For the pine nuts:
  • 30g olive oil
  • 40g pine nuts
  • ¼ tsp smoked paprika
  • Salt and black pepper
To Serve:
  • 200g Jamon Serrano, at room temperature, ~50g/person


  1. Roast the potatoes in the oven at 180 C for 25 min (or until golden and crispy)
  2. While roasting the potatoes, prepare the Aioli.
  3. Toast the pine nuts in olive oil until golden. Set aside in a bowl and mix with smoked paprika, salt and pepper.
  4. Plate a layer of Aioli, add potatoes, ribbons of Serrano ham and drizzle with pine nuts and paprika oil.