Tangy, subtle, zesty.
Oxford Landing, a brand made by Australia's oldest family owned winery, Yalumba, has just had a makeover with sharp new packaging.
The Oxford Landing wines comes from South Australia's fertile red Riverland soils along the Murray River, 300-hectares are broken down into 150 two-hectare blocks so each can be treated uniquely. While production is large the wines are made with a "small-scale" approach according to OL, including wild fermentation using indigenous vineyard yeasts and minimal intervention with a focus on sustainable farming and winemaking.
Expect subtle aromas of straw, lemons and yellow plums, wet stone, oyster shell and sea salt. It is slick and zesty with tart white fruit and lemony flavours.
Seafood/Fish, White Meat Chicken/Pork
©copyright 2012 Daenna Van Mulligen
Wine Scores reviewed - 2021-08-05 20:58:09.0