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 Sauvignon Blanc 2005
Sauvignon Blanc from South Australia, Australia
Pale straw in colour with lime green tinges. Lifted capsicum, cut grass and lemon aromas form a pungent nose, which is unmistakably Sauvignon Blanc. A crisp and lively palate with excellent sugar and acid balance and zesty Sauvignon Blanc fruit flavours. The palate has weight and flesh resulting from extended masceration on skins and a clean flavoursome finish.
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.
Customer ReviewsSign In to Add Your Review0 }div>
Alcohol By Volume Guide
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.