An exceptionally cool vintage with steady rain throughout the growing and ripening season meant the vines developed robust canopies, while a relatively cool December, January and February allowed for optimal ripening.
Flavours developed evenly and grapes were harvested in late February through to early March capturing the varietal essence of Pinot Grigio. These grapes, and the indigenous yeast that transformed them into wine, have created layers of flavour and richness. After fermentation the wine was left on yeast lees for three months and stirred every week to imbue a complexity and creaminess to the wine and a richness to the palate.
A pale straw with a light green hue, the Oxford Landing Estates 2011 has lifted aromas of new season fresh-cut pear and honeydew melon.
The palate is fresh and antalising, with a crunchy texture of Nashi pears and Golden Delicious apples. This is a light and bright wine with a fresh finish and a cleansing palate crispness.
Suitable for vegans and vegetarians.
The Oxford Landing Vineyard was established in 1958 on the banks of the majestic Murray River in
South Australia. It’s an idyllic place, distinguished by clear blue skies, rich red soil and is abundant in golden sunshine – the perfect environment for growing grapes with vibrant, fruity flavours.
Vibrant and fresh with a crunchy texture of Nashi and freshly cut Jonathon apples, this wine finishes
with a revitalising crispness.
Taste.com.au - Rating: 3.5 out of 5 stars
Wow. If you could tell me I could pick up a pinot grigio for $10 that actually has the varietal characters of a pinot grigio, well, I'd still be laughing. Actually, I am still laughing with delight at this cutie. It's like sunshine on a rainy day. All fresh pear and apple skin on the nose, with that necessary delicate character to complement the subtle fruit. The palate is light, fresh and extremely well-balanced. This is a brilliant food wine for entree-style choices.
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