Established in 1958 in South Australia’s picturesque Riverland by Wyndham (Wyndy) Hill-Smith it was only in 1990 when Wyndy’s son Robert Hill-Smith launched the brand that the Oxford Landing wines got their iconic name.

Sustainably produced the Oxford Landing wines have been vegan since 2008 and use no animal products in the production of their wines.

Tasting Notes:

Tropical fruits jump out at the nose with a touch of zestiness. Light on the tongue with fresh lemongrass and tropical flavours with a fine acidity and clean finish.

Pairing Notes:

Pairs well with lighter chicken dishes as well as salads or a selection of lighter cheeses.