Oxford Landing EstatesCabernet Sauvignon Shiraz 2017Product code: 5759
All pictures shown are for illustration purpose only. Actual label may vary due to changes between vintages.
Crimson red in colour with hints of purple. Inviting aromas of blackberry, red jubes and plums with subtle notes of blackcurrant, mocha and violets. The palate is elegantly structured with a silky texture and fruit sweetness to the midpalate, with layers of red cherry, spice and subtle briar flavours, finishing with soft grainy tannins.
About the Winery
If you are looking for affordable and vegan Australian wines, you should taste the ones from Oxford Landing Estates right now. Produced in the sun-kissed region of Riverland located in South Australia, this estate is blessed with excellent climatic conditions to produce intense fruits. The Murray River flows across the estate, making it a fertile wine-producing region in the continent.
With its rugged landscapes and sustainable growing conditions, this location caught the fancy of late Wyndham Hill-Smith in 1958. That’s when he established this wine estate. He and his expert winemaking team took a lot of effort to make the most of every acre of the vineyard, to produce intense and full-bodied grapes. Some of the special qualities of this place included the red soils, excellent exposure to the sun, clear and blue skies, and an abundance of natural extravaganza.
In the earlier days, the Oxford Landing Estate was known as Yalumba River Estate, and the grapes produced here were used for making fortified wines and brandy only. However, Wyndham created a revolution in the wine industry of South Australia, when he planted the first Cabernet Sauvignon vines here in the early 1960s. This estate became one of the biggest Cabernet plantings in the state.
The first wine from this brand was launched in 1990 after three decades of intense research and development on land, techniques, and sustainable practices. Cabernet Sauvignon, Shiraz, Sauvignon Blanc, Merlot, Chardonnay and Pinot Grigio are the varietals used for making Oxford Landing wines. The vineyard is segregated into two 150-acre plots that are looked after with a lot of care and detail. Both these sites are treated as separate ecosystems, with small-scale winemaking practices followed here. Indigenous yeasts are used for wild fermentation of the grapes to retain the fruit's original flavour, character, and intensity.