Oxford Landing Cabernet Sauvignon (75cl, 13.5%)

A red wine from the Riverland region of South Australia, made from 100% Cabernet Sauvignon. The estate's vineyards are divided into 150 individual two-hectare blocks, each managed as its own ecosystem. Fermentation takes place in stainless steel tanks using static and rotary fermenters under warm conditions over approximately six days, followed by malolactic fermentation. All Oxford Landing wines have been certified vegan since 2008. The nose opens with ripe blackberry and blackcurrant, then dark plum, red jubes, tobacco leaf, cedar and violets. The palate is fruit-forward and juicy, with blackcurrant, blackberry, silky texture, red cherry, subtle mocha and warm spice, with briar-like undertones. The finish is medium in length with soft, grainy tannins and lingering dark berry and faint cedar.