The palate is smooth and succulent with generous flavours of licorice, raspberry and allspice with hints of jasmine. Soft tannins and berry fruit persistence lead to a long, slightly savoury finish
- SA - Other South Australian
- South Australia
Lifted with a touch of Viognier, this is a simple but well made and nicely balanced shiraz. It's a spicy, peppery style with gentle red fruits and softly textured tannins.Rating 88 - Tyson Stelzer, Wine 100 (January / February 2011)
Bright and lively, with raspberry and red cherry flavors delivering charm and lingering on the open-weave finish. Drink now through 2013.Rating 88 - Harvey Steiman, www.winespectator.com (04/MAR/2011)
Winery Tasting Notes
A deep purple red.
The Oxford Landing Estates Shiraz 2009 has lifted aromas of dark berry and plum fruit with hints of chocolate and anise.
The palate is smooth and succulent with generous flavours of licorice, raspberry and allspice with hints of jasmine. Soft tannins and berry fruit persistence lead to a long, slightly savoury finish.
The sandy soils over limestone found at Oxford Landing Estates requires careful water management as they readily dry out during the summer months. Supplementary irrigation strategy and canopy management are adapted to suit each individual site and maximise fruit quality. With drought conditions and low water allocations in the Riverland region of South Australia, it looked like it would be a challenging vintage again for red wines. However after a heat spike at the end of January, the rest of the 2009 ripening season was relatively mild. The grapes were picked with ripe tannins and good length of flavour. Fermentation was carried out in a combination of static and rotary fermenters under warm temperature conditions for six days. This created a good balance between extracting the appropriate tannin for wine structure and retaining fruit drive and aromatics.
Suitable for vegans and vegetarians.