At Oxford Landing Estates, we experienced above average temperatures, particularly before Christmas, and the occasional thunderstorm delivered much needed rains that refreshed the vines. During the ripening period through the end of January and into March, the weather was warm and dry, allowing the grapes to finish ripening with delicious richness and intensity.
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 sautéed broad beans, feta, lemon and sage.
Suitable for vegans and vegetarians.
The Chardonnay for this wine is sourced from vineyards in South Australia, where our access to the latest clonal and rootstock combinations continues to deliver outstanding fruit typified by stone fruit, melon and grapefruit flavours. Our
is focused on minimal intervention with the use of wild yeasts, malolactic fermentation, lees contact and subtle oak to give our Chardonnay depth, complexity and personality. Oxford Landing Estates Chardonnay is grown on a range of red sandy soils over limestone. Carefully controlled irrigation of these individual sites allows for optimal fruit flavour to develop.
Region South Australia
Harvested January & February 2016
Total acid 5.7 g/L