Oxford Landing Gsm 2011
A classic blend of three Rhone inspired varieties. The wine exhibits aromas of red liquorice, sweet cherry, nutmeg, cinnamon and provincial herbs flowing onto the palate that is full of juicy red currants and a spicy white pepper tannin finish. Enjoy with peppercorn steak and baked potatoes. Suitable for Vegans and Vegetarians.
External Reviews for Oxford Landing Gsm
Bright, almost lurid red, like a gamay. Fresh aromas of blackberry, cherry and spicy white pepper. A supple, juicy, uncomplicated midweight with clean dark berry and spice flavors. Sweet, deeply fruity and supple on the finish.
My favorite red here is the 2004 GSM, a blend of 50% Grenache, 40% Shiraz, and 10% Mourvedre. Savory, round, deep, peppery, raspberry, and cherry notes emerge from this tasty effort. It is an ideal bistro red to drink now and over the next 1-2 years.
From Australian producer Yalumba comes this affordable line of wines under the Oxford Landing label. The 2004 GSM (great stuff, mate) is a blast. Blackberry, blueberry, cherry and plum flavors are soft and juicy. Powerful and almost scary it's so good, the GSM (Godzilla, Sasquatch, Mothra) also offers spicy notes that give it, dare I say it, an almost EUROPEAN complexity. The GSM (goal-oriented strategic marketing) does not taste mass-produced, but it is priced that way. For six bucks I say "GSM" ("gimme some more").
G (Grenache 56%) S (Shiraz 33%) M (Mourvedre 11%) is a Rhone-style blend from Australia. Oxford Landing produces a excellent value in this style of wine. On the nose there is sweet raspberry and spice. On the finish, the wine follows through with great pepper and plum flavors. This wine exudes a lot of depth and complexity for under $10. Pick it up before it's all gone.
Smooth, velvety, spicy and lively, with a peppery edge to the currant and pomegranate flavors, lingering nicely. Grenache, Shiraz and Mourvèdre. Drink now through 2010.
The 2006 Grenache (50%) - Shiraz (40%) - Mourvedre (10%) offers up a generous quantity of cherry and blueberry aromas and flavors. Medium-bodied and user-friendly, it will provide pleasure over the next 2-3 years.
Individual selected parcels of Shiraz, Grenache and Mourvedre are fermented in static potters under warm temperature conditions. The Grenache parcels are also given post ferment maceration on skins to
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