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Ships within 48 hours · Estimated delivery Jul 8 - Jul 13
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Description
Oxford Landing South Australia Sauvignon Blanc 2024 (Australia)Pale straw in colour with subtle green tints. Fresh and lively aromas of kiwifruit intermingle with the zestiness of lemongrass, tropical guava, pineapple, passionfruit and a hint of delicate herbaceous notes. The palate unfolds with layers of vibrant flavours, a delightful combination of lemongrass, papaya and mango providing a tropical fruit medley, hints of melon and lime, complete with fine, zesty acidity to finish. Welcome to our home. Oxford
Pale straw in colour with subtle green tints. Fresh and lively aromas of kiwifruit intermingle with the zestiness of lemongrass, tropical guava, pineapple, passionfruit and a hint of delicate herbaceous notes. The palate unfolds with layers of vibrant flavours, a delightful combination of lemongrass, papaya and mango providing a tropical fruit medley, hints of melon and lime, complete with fine, zesty acidity to finish.
Welcome to our home. Oxford Landing in South Australia’s Riverland is an unforgettable place. Just ask the locals. The beautiful River Murray runs through the imposing, red landscape, filling the community and environment with life and promise. Here, we tend the vineyard that produces our collection of sustainably produced, affordable, vegan wines. They are a taste of our sun-soaked region to be enjoyed in your home.
One of the driest seasons we have experienced at Oxford Landing. Temperatures remained mild until mid February by which time the Sauvignon Blanc had been harvested. Dry conditions contributed to early ripening which was an advantage for the Sauvignon Blanc grapes, meaning they were harvested in peak conditions which have contributed to an outstanding Sauvignon Blanc.
The grapes were picked in the coolest part of the evening and left on skins after crushing to allow for maximum flavour extraction. Cool fermentation follows with aromatic yeast strains to enhance the punchy varietal zest of Sauvignon Blanc. A percentage was fermented on skins, which has added an extra dimension of complexity.
Enjoy with sushi; asparagus risotto; or a herb sauce over panfried chicken, fish or tofu.
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Exchange/Return Notes
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