Oxford Landing : Shiraz 2017

A South Australian Shiraz with Pure Fruit Flavors and a Long Finish

Oxford Landing was founded in 1958 by Australian winemaking visionary Wyndham Hill Smith, who believed in the great potential of the red soil terroir on the banks of the Murray River, in South Australia. Today, the estate spans 650 acres under vine, divided into 130 five-acre plots, each one managed as a separate ecosystem. The vines are cultivated with "small vineyard techniques," which include a very detailed pruning in the winter, canopy management and crop thinning, with the aim to reduce yields and concentrate flavor. The sandy soils of the vineyard dry out readily during the summer months, requiring additional irrigation. The Shiraz 2017 was produced with 100% Shiraz grapes, sourced from multiple vineyards with elevations between 20 to 200 feet and a wide range of soil types. Fermentation took place in a combination of static and rotary stainless steel fermenters for a period of 6-7 days, followed by malolactic fermentation and maturation, also in stainless steel.

The Shiraz 2017 from Oxford Landing shows off a dark purple color with red hues in the glass. The nose is quite lovely, exuding fresh plum aromas, complemented by touches of vanilla oak, violet and flowers. On the palate, this South Australian Shiraz is generous and silky, with tons of pure fruit flavor (blueberry and plum), along with supple tannins, hints of chocolate and spice on the mid-palate. The finish is long and juicy, with bright fruit flavors which persist until the end.