From the Winery

Set on the banks of South Australia’s majestic Murray River, the Oxford Landing vineyard is named after a nearby site where an old paddle steamer called ‘The City of Oxford’ met with an untimely end. Drovers once grazed and watered sheep here but today it’s home to a loyal flock of down-to-earth folk who take great pride in making quality wines, enjoyed the world over.

The grapes were picked in the coolest part of the morning and left on skins to allow maximum flavour extraction. Cool fermentation with aromatic yeast strains adds to the punchy varietal zest of Sauvignon Blanc. A percentage of the fruit was fermented using indigenous yeast on full solids which provides added mid-palate complexity. The more fertile sites are chosen for Sauvignon Blanc where these full, healthy canopies provided the perfect microclimate to allow optimum flavour to develop, giving a good balance of light and shade reducing the fruit to excessive exposure for steady and even ripening.