Oxford Landing is a place on the Murray River, where drovers once watered sheep on the long journey to Adelaide from northern pastoral properties. A consistent performer, extremely fresh and supple, a lively Sauvignon Blanc offering all the classical varietal characters, fruity and grassy, complexed by nettle-leaf, lemon and grapefruit. One of the Riverland's finest expressions of Merlot, Oxford Landing shows that you can be easy to drink, easy to enjoy and yet still a serious, complex mouthful of classy wine.
Sauvignon Blanc is picked at the coolest part of the morning and left for skin contact as cold must post crushing allows maximal flavour extraction. Juices are handled to exclude air contact and preserve natural fruit flavours. Cool fermentation with aromatic yeast strains bring to the punchy varietal zest of Sauvignon Blanc. Oxford Landing know that different root stocks of Merlot reach flavour heights at different times over three or more weeks during ripening. This diversity adds to the complexity and depth in the final wine. Grown to perfect vineyard conditions, the grapes are harvested at optimal flavour ripeness, resulting in a Merlot wine of excellent colour and intense varietal definition.
Pale straw in colour with a vibrant green hue. Lifted gooseberry and fresh cut pineapple aromas with herbaceous nettle notes. This refreshing Sauvignon Blanc is bursting with zesty, citrus characters. On the palate there is lively citrus clarity and bright tropical notes with an allure of passionfruit. Harmoniously balanced with a zesty finish to a very approachable wine. The exuberant young Merlot invites immediate drinking. The nose offers dark cherry and plum aromas, complemented by hints of anise and fruit pastille. In warm Merlot styling, the palate is generously full of sweet plum and dark berry fruits, supple tannins are matched with spicy and peppery characters interwoven with ripe berry fruit and a hint of vanillin oak.