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
The 2005 GSM possesses herbal, peppery, red cherry, spice, and earthy notes, light tannin, and ripe, round fruit. Drink it over the next 12-18 months. This wine is an exceptional bargain.
Medium red. Red berry and chocolate on the nose, along with a faint whiff of cured meat. Juicy red berry flavors are gently lifted by soft acidity. Easygoing, pliant, fruit-driven wine with no apparent tannins; this is even better with a light chill.
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").
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.
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.
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.
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 allow maximum color and flavor extraction. Careful blending of the final components results in a wine which showcases the special synergy that can be achieved with these three classic varieties.
Food Pairings for Oxford Landing Gsm
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