Oxford Landing Cabernet Sauvignon

Fermentation was carried out in a combination of static and rotary fermenters under warm temperature conditions for six days. This creates balance between extracting the appropriate tannin for wine structure and retaining fruit drive and aromatics.

Bright red in color with crimson hues. Aromas of red jubes and plums with subtle notes of spice, mocha and violets. The palate is elegantly structured with a silky texture and fruit sweetness to the mid-palate, accompanied by layers of red cherry, spice and dried herb, finishing with soft tannins.

Enjoy with beef, aged Cheddar, or cauliflower, artichoke and spinach lasagne.