Oxford Landing Viognier 2006
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Parker
Robert
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Oxford Landing Viognier 2006 is pale gold in colour with green hues. The aroma is intense musk and white flowers with hints of stone fruit. The palate is rich, very long and ripe, with stone fruit and musk flavours. This wine exhibits fresh, silky and lively Viognier textures.
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- Robert Parker's Wine Advocate
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Parker
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Spectator
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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.