This scrumptious blend ticks all the crowd-pleasing boxes. Fermentation was carried out using static and rotary fermenters under warm temperature conditions for six days. This creates a balance between extracting the appropriate tannin for wine structure and retaining fruit drive and aromatics.

Nose: Distinct dried tobacco leaf, herb blackberry and red jube aromas are amicable and alluring.

Food pairings: Enjoy with grilled steak and vegetables or vegetarian moussaka.

About the producer: In 1958, South Australian entrepreneur and winemaking visionary Wyndham Hill-Smith took a spade and sank it into the riverside dirt. He believed this place of fertile red soil and bountiful sunshine would be ideal for growing premium grape varieties, and Oxford Landing Estates was born. Every one of Oxford Landing’s wines is bottled at their winery in South Australia. By nurturing the wine every step along the journey they can guarantee the authenticity, provenance, quality and consistency of every wine, every day.