Oxford Landing Estates

Aromas of apricot nectar with jasmine and hints of cinnamon. Jasmine and quince combine with cinnamon and anise, leading into the peach cobbler palate. Silky tannins and a creamy lingering finish create a wine that is enjoyed long after it is consumed. Enjoy with dukka crusted yabbies with preserved lemon yoghurt, or garlic, ginger and sesame brown rice. Viognier is a favourite of Marty’s and he often uses the vine cuttings as lures for Murray Cod.

PDF tasting notes

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