Welcome to Tesco Wine by the case.
We hope you enjoy your visit.
At Oxford Landing, we like to 'keep it real'.That means maintaining a sense of perspective and recognisingwhat really matters. Remembering where we came from and being proud of our roots. And making wines that are a true reflection of the place they come from.
Set on the banks of South Australia's majestic Murray River, the Oxford Landing vineyard is named after a nearby site where drovers once grazed and watered sheep. Today it's home to a loyal flock of down-to-earth folk who take great pride in making quality wines, enjoyed the world over.
Andrew, or Andy as we call him, grew up in South Australia's Barossa Valley wine region where, not surprisingly, he developed a great interest in wine. After studying Oenology and getting some vintages under his belt in the Barossa, Mt Benson and Alsace in France, he joined the Yalumba winemaking team. Here he crafted the outstanding Y Series range. Now at the helm of Oxford Landing Estates, Andy is responsible for ensuring our wines express the regional and varietal character of our
neck of the woods. When he's not walking the vineyards or toiling away in the winery, Andy likes to play guitar. He's been in a few bands with other winery crew, most recentlyone called, The Travelling Wineberries. Music's a part time gig for Andy but he's always on song when it comes to crafting fine wines.By the way, La Nauzeis pronounced, La Nose (quite appropriate for a winemaker).
With 650 acres under vine, we could never call Oxford Landing small but we act like we are. We micro-manage 130 five-acre blocks as separate ecosystems so we become intimately familiar with each block and can give thegrapes exactly what they need to achieve optimum flavour. 'Small vineyard' techniques such as detailed pruning, canopy management and crop thinninggive us ultimate control in expressing the individuality of each block.And we are nimble enough to harvest small batches of the fruit as soon as it ripens, so not an ounce of freshness is lost.
The 'small scale' approach continues in the winery with methods usually reserved for boutique winemaking.These include using wild ferments native to the vineyard and back-blending with barrel-aged wines. Minimal handling of the juice also means less chance for error or contamination,so the fruit is processed gently yet quickly. Thinking small does make alot more work for us, but we take pride in working hard to craft quality wine.
Every one of our wines is bottled at our winery in Australia. By nurturing the wine every step along the journey from bunch to bottle we can guarantee the authenticity, provenance, quality and consistency of every wine, every day. We put
our heart and soul into every bottle of wine we make so there's no way we would entertain the variances and vagaries of bulk shipping and offshore bottling.