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: Dark purple in colour with red hues with a lovely nose of fresh plum and subtle vanilla oak with hints of violets and floral aromas. The generous silky palate has blueberry and plum fruit flavours, complemented by soft, supple tannins with hints of milk chocolate and warm spices.