Oxford Landing
Pinot Grigio
Oxford Landing
Pinot Grigio
Welcome to our home. Oxford Landing in South Australia’s Riverland is an unforgettable place. Just ask the locals. The beautiful River Murray runs through the imposing, red landscape, filling the community and environment with life and promise. Here, we tend the vineyard that produces our collection of sustainably produced, affordable, vegan wines. They are a taste of our sun-soaked region to be enjoyed in your home.
Wine Production
This wine is made with 100% natural fermentation. These Pinot Grigio grapes, and the indigenous yeast that transformed them into wine, have created layers of flavor and richness. After fermentation, the wine was left on yeast lees for three months and stirred weekly to imbue complexity and creaminess to the wine, and richness to the palate.
Tasting Notes
Pale straw in color. An intense mixture of feijoa, apple skin and poached pear with hints of lychee. The poached pear and lychee flavors find their way into the medium-bodied palate.
Food Pairing
Lively and fresh with weight and texture to match an array of dishes such as Asian shredded chicken salad with roasted peanuts or corn chips and a spicy black bean salsa of capsicum, tomato, cucumber, red onion, chili and lime.
Welcome to our home. Oxford Landing in South Australia’s Riverland is an unforgettable place. Just ask the locals. The beautiful River Murray runs through the imposing, red landscape, filling the community and environment with life and promise. Here, we tend the vineyard that produces our collection of sustainably produced, affordable, vegan wines. They are a taste of our sun-soaked region to be enjoyed in your home.
Wine Production
This wine is made with 100% natural fermentation. These Pinot Grigio grapes, and the indigenous yeast that transformed them into wine, have created layers of flavor and richness. After fermentation, the wine was left on yeast lees for three months and stirred weekly to imbue complexity and creaminess to the wine, and richness to the palate.
Tasting Notes
Pale straw in color. An intense mixture of feijoa, apple skin and poached pear with hints of lychee. The poached pear and lychee flavors find their way into the medium-bodied palate.
Food Pairing
Lively and fresh with weight and texture to match an array of dishes such as Asian shredded chicken salad with roasted peanuts or corn chips and a spicy black bean salsa of capsicum, tomato, cucumber, red onion, chili and lime.