Pale straw green in color. Aromas of yellow peach and ripe nectarine with accents of wild honey and hints of lemon myrtle, supported by freshly cut hay and cinnamon spice. Layers of flavor build across the medium bodiedpalate that reflects not only the fruit, but the use of wild fermentation and ageing on yeast lees. The palate shows the slightest hint of oak as cinnamon and spice, highlighting the complexity derived from barrel maturedreserve wine. Balanced acidity gives the wine thrust through to the refreshing finish.

Deliciously accompanies crayfish, served simply with home made mayonnaise and crusty sour dough bread or grilled asparagus with hollandaise.

About Oxford Landing Estates 

In the late 1800’s the Murray River was a thriving trade highway. Commercial paddle steamers made their way up and down the river transporting goods such as wheat, wool and household supplies. One such paddle steamer met with an untimely end when a fire aboard forced the vessel ashore where it was reduced to ashes. Among the wreckage strewn on the riverbank was a singed sign carrying the name of the boat – ‘The City of Oxford’. From that time on, this area was known as Oxford Landing. 
 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.