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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Pale golden straw in color with vibrant green hues, the 2012 Oxford Landing Estates Chardonnay has lifted aromas of freshly cut white peaches, citrus and honeydew melon. Underlying hints of nougat, nutmeg and cinnamon spice add complexity to the bouquet. The wine has a wonderfully even texture on the palate,
with underlying white stone fruits and fresh citrus flavours. A fine creamy texture is the result of continual lees stirring. This is a crisp, clean wine with persistent and tantalising mineral acidity.
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.
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.
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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