Oxford Landing Viognier 2015 (6 x 750mL) South Australia

Winemaking/Viticulture - Wet conditions in early winter 2014 replenished the soils of our vineyards at Oxford Landing, however, from August until mid summer, dry conditions prevailed. These dry conditions were ideal for our vines to flourish and develop their protective canopies. January was very mild and at times even cool, allowing the Viognier grapes to ripen evenly over the early part of the season. Heat in February accelerated the ripening, allowing for the grapes to be harvested at the same time as previous years.

Viognier grapes were first planted at Oxford Landing in 1993, and the wines made from these vines show classic Viognier flavours and aromas of white flowers, some musk and stone fruit, as well as freshness and zest.

After harvest the grapes were gently pressed and the juice then handled with controlled oxidation. This juice

was then tank fermented with the indigenous or natural yeast which helped to add extra layers of flavour and

richness. At the completion of the fermentation, the wine then remained in tank on yeast lees for 4 months.

This increased the palate complexity, creaminess and richness.

Overview

Winemaking/Viticulture - Wet conditions in early winter 2014 replenished the soils of our vineyards at Oxford Landing, however, from August until mid summer, dry conditions prevailed. These dry conditions were ideal for our vines to flourish and develop their protective canopies. January was very mild and at times even cool, allowing the Viognier grapes to ripen evenly over the early part of the season. Heat in February accelerated the ripening, allowing for the grapes to be harvested at the same time as previous years.

Viognier grapes were first planted at Oxford Landing in 1993, and the wines made from these vines show classic Viognier flavours and aromas of white flowers, some musk and stone fruit, as well as freshness and zest.

After harvest the grapes were gently pressed and the juice then handled with controlled oxidation. This juice

was then tank fermented with the indigenous or natural yeast which helped to add extra layers of flavour and

richness. At the completion of the fermentation, the wine then remained in tank on yeast lees for 4 months.

This increased the palate complexity, creaminess and richness.

Region:
SA - Other South Australian
State:
South Australia
Country:
Australia

Winery Tasting Notes

Pale straw in colour, with green hues. Lifted musk and honeysuckle with hints of poached quince and mandarin

peel on the nose. Jasmine and musk lead into a rich peach cobbler palate, courtesy of the wild fermentation

and lees ageing. The wine has a generous length of flavour and finishes with a silky lingering presence.

Suitable for vegans and vegetarians.