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New Customers Save $20* with code AUGUSTNEW

*For new customers only. Order must be placed by 8/31/2017. The $20 discount is given for a single order of $100 or more excluding shipping and tax. Some exclusions may apply. Promotion code does not apply to certain Champagne brands, Riedel glassware, gift certificates, fine and rare wine and all bottles 3.0 liters or larger. Promotion does not apply to corporate orders. No other promotion codes, coupon codes or corporate discounts may be applied to order. Not valid on Bordeaux Futures.

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Oxford Landing Sauvignon Blanc 2012

Sauvignon Blanc from Australia
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    Winemaker Notes

    A pale straw with a vibrant light green hue, the Oxford Landing Sauvignon Blanc 2012 has lifted aromas of gooseberry and fresh cut pineapple with herbaceous nettle notes. The palate displays a lively citrus clarity and bright tropical notes and allure of passionfruit. The light to medium palate density, harmoniously balanced with the clarity and tingling natural acidity, leaves a refreshing, crisp finish.

    Suitable for vegans and vegetarians.

    Critical Acclaim

    Oxford Landing

    Oxford Landing

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    Oxford Landing, , Australia
    Oxford Landing
    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.

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions...

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

    Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration...

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    WAL473834_2012 Item# 120827

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