The Oxford Landing Vineyard was established in
1958 on the banks of the majestic Murray River in
South Australia. It’s an idyllic place, distinguished
by clear blue skies, rich red soil and is abundant
in golden sunshine – the perfect environment for
growing grapes with vibrant, fruity flavours.
This is a crisp, stylish Chardonnay featuring lively,
tropical over-tones.
The distinctive chardonnay flavours we strive for in this wine were ripe at early
Baume, with most of the fruit being picked between 11.5-12.5 Baume.
Following harvest, 20% of the fruit was fermented using ‘wild yeast’. This
bright, crisp flavour when melded together through extended lees contact has
given the wine a seamless middle palate with no malo-lactic fermentation. In
addition a small portion of reserve wine from French oak barrels was included.
These flavours combine to contribute extra layers of complexity and texture
and enhance the wine’s innate powerful fruit drive.
Apart from a brief heat wave in late January, the 2009 vintage at Oxford
Landing Estate was relatively cool. Flavour developed steadily and
consistently to commence harvest of the Chardonnay in the first week of
February. Carefully managed vine canopies allowed for complex fruit flavour
development at low Baumes.
Pale golden straw with vibrant green hues, the 2009 Oxford Landing
Chardonnay displays lifted aromas of fresh peaches, citrus and honeydew
melon with an underlying hint of nougat and nutmeg and cinnamon spice. The
wine has an even texture and flavours of white stone fruit and fresh citrus. The
fine creamy texture is a result of continual lees stirring after fermentation. The
palate finishes crisply with a lingering tantalising acidity.
The distinctive chardonnay flavours we strive for in this wine were ripe at early
Baume, with most of the fruit being picked between 11.5-12.5 Baume.
Following harvest, 20% of the fruit was fermented using ‘wild yeast’. This
bright, crisp flavour when melded together through extended lees contact has
given the wine a seamless middle palate with no malo-lactic fermentation. In
addition a small portion of reserve wine from French oak barrels was included.
These flavours combine to contribute extra layers of complexity and texture
and enhance the wine’s innate powerful fruit drive.
For more information visit http://www.oxfordlanding.com