Crimson in colour with purple hues. Inviting aromas of chocolate, plum and red berries with subtle cedar and spices. The medium-bodied wine displays vibrant flavours of plums and red cherry, although tightly structures the finish is rich and generous with persistent fruit flavours. Soft, velvety tannins are a feature of the supple palate.
In 1958, South Australian entrepreneur and winemaking visionary Wyndham Hill Smith took a spade and sank it into the riverside dirt. He believed this place of fertile red soil and bountiful sunshine would be ideal for growing premium grape varieties and Oxford Landing Estates was born.
By using small vineyard techniques such as detailed pruning, canopy management and crop thinning, Oxford Landing Estates can express the individuality of each of their 130 five-acre blocks. This small-scale approach continues with methods usually reserved for boutique winemaking, so the wines are handled gently yet quickly.
As part of the estates’ commitment to minimal intervention winemaking, they have moved away from fining any of their wines. By using cross-flow filtration, Oxford Landing can ensure the wines are a pure expression of the region and that the entire collection is suitable for vegans and vegetarians.
Notes: Magenta coloured with purple hues with aromas of raspberry, red berry fruit and spice.It is medium bodied wine with soft, velvety tannins and an array of plum and raspberries flavours creating a smooth and spicy finish.
