Winery Oxford LandingShiraz
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shiraz from the Winery Oxford Landing
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Oxford Landing in the region of Australie du Sud is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Shiraz of Winery Oxford Landing in the region of Australie du Sud often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of apples, blackberry or blueberry.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Oxford Landing matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of monkfish tagine, lamb tagine with olives and honey or duck breast with foie gras sauce.
Details and technical informations about Winery Oxford Landing's Shiraz.
Discover the grape variety: Odjaleschi
Structured and aromatic reds with a deep garnet-ruby colour, firm tannins and a full palate with preserved acidity, featuring signature aromas of red fruits (cherry, raspberry), soft spices and floral notes. Also made as a traditional off-dry style. An essential component of Khvanchkara, the legendary Georgian off-dry red wine, embodying the viticultural identity of the western Caucasus. Indigenous Georgian black variety, grown mainly in Racha-Lechkhumi.
Last vintages of this wine
The best vintages of Shiraz from Winery Oxford Landing are 2016, 2010, 2018, 2017 and 2015.
Informations about the Winery Oxford Landing
The Winery Oxford Landing is one of of the world's greatest estates. It offers 18 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: pH
Short for "hydrogen potential", the pH is a parameter that defines whether a medium is acidic or basic. A high pH gives a soft wine, a very low pH translates into a wine that is too acidic.
