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Oxford Landing Chardonnay 2016

Chardonnay from Australia
  • JS90
  • WW90
13% ABV
  • WS87
  • RP87
  • WS85
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3.4 74 Ratings
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3.4 74 Ratings
13% ABV

Winemaker Notes

Pale straw green in colour. Aromas of fresh cut peach flesh with accents of wild honey and hints of lemon myrtle. These are supported by fig and cinnamon spice complexities from wild fermentation. Layers of flavour build across the medium-bodied palate and reflect not only the fruit but the use of wild fermentation and ageing on yeast lees. On the palate the slightest hint of oak comes through as a hint of cinnamon and spice, highlighting the complexity derived from barrel matured reserve wine. Balanced acidity gives the wine thrust through to the refreshing finish.

Deliciously accompanies gnocchi with sauteed broad beans, feta, lemon, and sage.

Critical Acclaim

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JS 90
James Suckling
Very pretty sliced apple and honey character. Medium body with lovely density of fruit and a flavorful finish. Stone and gun metal aftertaste. Excellent value. Screw cap.
WW 90
Wilfred Wong of Wine.com
A delicious wine that is excellent for the palate and kind to the pocketbook, the 2016 Oxford Landing Estates Chardonnay shows up with ripe apple flavors that last pleasingly on the palate. The wine's fresh and crisp aftertaste make it a versatile meal wine. (Tasted: September 21, 2017, San Francisco, CA)
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Oxford Landing

Oxford Landing

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Oxford Landing, Australia
Video of 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.

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.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

HNYOXLCHY16C_2016 Item# 180587