Supple, approachable, value.
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 handling.
Vanilla liqueur and shaved cedar, chocolate and licorice, cherry and black berry aromas are layered with clove, star anise and hints of apricots and concord grapes. The palate is supple with sweet black fruits, spice and cocoa. It's fresh and approachable with tealeaf flavours trailing across the finish.
An everyday value red for hearty stews, bean dishes, and meats (plant-based and not).
Rich Meats , Barbeque, Junk Food, Fast Food & Snacks, Game Day Wines
©copyright 2012 Daenna Van Mulligen
Wine Scores reviewed - 2021-07-07 20:58:09.0