Tang, subtle, fresh.
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.
Subtle aromas of grilled lemons and yellow plums, young pineapple, toasted spice and coconut lead to a palate that suggests yellow fruit and spice with a bold lemony tang. The weight is supple, it has a slightly creamy edge and a zesty finish.
Seafood/Fish, White Meat Chicken/Pork
©copyright 2012 Daenna Van Mulligen
Wine Scores reviewed - 2021-08-05 20:58:09.0