Oxford Landing Estates
PMB 31 Waikerie South Australia 5330 Australia
Email: firstname.lastname@example.org Telephone: +61 (08) 8561 3564
Trade enquiries: Samuel Smith & Son
Telephone: +61 (08) 8112 4200
Pale straw with a tinge of green. Fresh and zesty aromas of green nettles, passionfruit, lemongrass and mango. Light bodied showing layers of fresh lemongrass and papaya flavours. Fine, crunchy acidity helps to focus the taste buds on the finish which is persistent, clean and utterly delicious. Drink with Asian shredded chicken salad with crushed roasted peanuts, or a delicious, crunchy oriental fried noodle salad.
Pale straw in colour. A heady mixture of feijoa, apple skin and poached pear with hints of cinnamon and tea rose. Medium bodied with avours of poached pear and cinnamon. Soft and supple in a drinkable way, yet with enough weight and texture to match an array of dishes such as cured ocean trout with horseradish and avocado or warm salad of exotic mushroom, fennel and fried taro.
A lovely dark purple in colour with red hues. There are lifted plums, subtle vanilla and spice aromas with the floral hint of violets. The generous silky palate has blackberry and plum fruit flavours, complimented by soft, supple tannins with hints of cherry, chocolate and spice. Bright fruit flavours linger during the long succulent finish.
Crimson red in colour with hints of purple. Inviting aromas of blackberry, red jubes and plums with subtle notes of blackcurrant, mocha and violets. The palate is elegantly structured with a silky texture and fruit sweetness to the midpalate, with layers of red cherry, spice and subtle briar flavours, finishing with soft grainy tannins. Enjoy with a rack of lamb or roasted asparagus and basil soup.
Crimson in colour with purple hues. Enticing aromas of milk chocolate, plum and raspberries with subtle cedar and spices. The medium bodied palate starts with vibrant flavours of plums and although tightly structured, the finish is rich and generous with persistent fruit flavours. Soft, velvety tannins are a feature of the supple palate.
Roast lamb with rosemary and garlic, or asparagus fettuccine with tomato cream sauce would be a lovely accompaniment.