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: Pale straw green in colour with fresh and zesty aromas of lemon verbena, passionfruit, guava and lemon barley water. The light bodied palate shows layers of fresh lemongrass and papaya. Also the wine has a fine, crunchy acidity which helps to focus the taste buds on the finish which is persistent, clean and utterly delicious.