Perhaps more than any other grape, the Sauvignon Blanc fruit lends itself to adapt its flavor depending on its climate and growing conditions. The same grape can produce grassy, almost herbal varietals while also producing tropical sweet giants. Though its cousin, the Cabernet Sauvignon,  generally produces rich, hearty wines, the Sauvignon Blanc grape produces wines that are airy and light. None of the richness or complexity is lost, however, as the flavors and aromas of some of these wines rival their red relatives. Typically, Sauvignon Blanc wines do not greatly benefit from aging and are consumed relatively soon after the harvest. The Oxford Landing harvest of 2004 was an unusually cool year, resulting in a greater preservation of the fruit intensities. The Oxford Landing vineyards boast red, rich soil and year round sunshine and tropical weather. Located in South Australia on the banks of the Murray River, the vineyard is separated into small groupings of five acres to allow the cultivation of many different grape varietals. Southern Australian wines have become more and more popular as of late, however, Oxford Landing vineyards have been around from the start. While the wonderful maroon soil lends a great deal to the maturation of the grapes, it is the location next to the Murray River is possibly the vineyard’s greatest asset. Starting up in the mountains, the river is essentially a mineral delivery system for the plants, providing a complex array of flavors which would be impossible to duplicate.The bouquet of the Oxford Landing Sauvignon Blanc 2004 hits almost instantly and will not quickly be forgotten. Notes of cut grass and grapefruit are on the nose, followed by hints of passion fruit, guava and nettles. The flavor explodes onto the palate by resonating the grapefruit acidity and the tastes of the guava and passion fruits. The intensity of the fruit at the head gradually fades, but is not lost, into the classic warm acidity of the Sauvignon grape. The finish arrives and is crisp, refreshing and the zest of the fruit lingers on the palate.