Today, Oxford Landing has matured into one of Australia's most innovative viticultural enterprises delivering varietal flavor through a collection of value priced varietal wines. View all Oxford Landing Wines
Oxford Landing Chardonnay 2007
Chardonnay from South Australia, Australia
Despite the rain, weather conditions in the critical months of December to February were favorable for ripening and resulted in quite early flavor development in Chardonnay. Accelerated ripening and block variation, as a consequence of the drought, called for quick decisions in the vineyard in order to select a good cross-section of flavors.
The end result is a wine with good texture, weight and flavors ranging from zesty and fresh citrus through to richer, riper tropical characters.
Oxford Landing Winery
Oxford Landing isn't some invented name on a wine label. It's a real place, a real vineyard, that lies alongside the River Murray near the South Australian river town of Waikerie. Wyndham Hill Smith found this place in 1958 and Yalumba purchased the block naming it Oxford Landing after a nearby site where drovers once grazed and watered sheep on the long journey to Adelaide from northern pastoral properties.Like the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.