Oxford Landing Cabernet Sauvignon-Shiraz 2006
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The Oxford Landing Cabernet Shiraz boasts lifted aromas of blackberry, plum and cedar. The Cabernet Sauvignon complements the dark cherry, licorice and spice of Shiraz and provides the elegance and structure for this blend with corresponding flavours of dark berry fruits, fruit pastille and savoury spice. Shiraz adds sweetness and flesh to the mid palate contributing fuller upfront fruit flavours of red berries, vanilla bean and cloves. The result is a great synergy of two classic red varietals which is ideally suited to enjoy with food.
It takes an amazing amount of vision to look at a patch of sunburnt red soil and imagine a vineyard bursting with fruit. That's exactly what the late Wyndham Hill-Smith did when he founded Oxford Landing in 1958.
Few things in life have the power to capture a sense of place and community like wine. As places go, Oxford Landing is something special. Set on the banks of South Australia’s majestic Murray River which winds its way through the rugged rural landscape rippling with life and promise, the Oxford Landing vineyard and winery were aptly named after the precious patch of land they call home. A sense of community is the heart of the South Australian region, and the river is the lifeblood that keeps it flowing.
By nurturing the wine every step along the journey from bunch to bottle, Oxford Landing crafts quality, consistent, and authentic wines. Taking a 'small scale' approach with methods usually reserved for boutique winemaking, the winemakers use wild fermentation with yeasts native to the vineyard and blending with barrel-aged wines. Minimal handling of the juice also means the fruit is processed gently, yet quickly. Thinking small does make a lot more work, but the Oxford Landing team takes pride in working hard to craft great wine.
Oxford Landing is also committed to the protection of the environment, and all their wines are 100% vegan with zero animal products used in their production for more than 12 years. The Oxford Landing team also works to reduce their carbon footprint by absorbing more carbon than the winery generates. Through their revegetation program they have planted over 200,000 native trees and shrubs to benefit local wildlife.