On the banks of South Australia's Murray River, the Oxford Landing vineyard is named after an old steamboat that traversed the waterway back when the area was used for watering sheep.
After fermentation using mostly wild yeast, the wine remained on lees for four months which added to its rich and creamy complexity. Honeysuckle, quince, and orange peel on the nose. Rich peachy palate. Generous length of flavour and a smooth silky finish. Try this wine alongside seasonal shrimp or tiger prawn salad. Vegan-friendly.