Due to vigilance and attention to flavour development, this 2006 vintage at Oxford Landing resulted in wines of excellent varietal flavour and tannin structure. Specially selected parcels of Shiraz, Grenache and Mourvèdre were fermented in static potters under warm temperature conditions. The Grenache parcels were also given post ferment maceration on skins to allow maximum colour and flavour extraction. The nose shows lifted aromas of fragrant raspberry and plum fruits and touches of spice. On the palate, plum and dark fruit flavours from the Shiraz are complemented by the raspberries, red cherries and spice from the Grenache, creating a rich and generous palate. Chalky Mourvèdre tannins back up the fruit flavours of the Grenache and Shiraz, providing structure and a slightly savoury finish. Suitable for vegans

Oxford Landing Fact

Individual selected parcels of Shiraz, Grenache and Mourvèdre are fermented in static potters under warm temperature conditions. The Grenache parcels are also given post ferment maceration on skins to allow maximum colour and flavour extraction. Careful blending of the final components results in a wine which showcases the special synergy that can be achieved with these three classic varieties.