Bob Oatley left an indelible mark on the wine, coffee, tourism, and yachting industries, both domestically and globally, significantly enhancing Australia’s reputation and economic prosperity. The Oatley family’s legacy stretches back to the early days of European settlement in Australia, as demonstrated by the naming of the Sydney suburb of Oatley.
The Signature Series labels, adorned with maritime-inspired blue and white hues and featuring sharp, sleek lines, elegantly grace upscale dining tables across the globe.
Robert Oatley Wines was established in 2006 as a family venture by the late Robert (Bob) Oatley AO BEM. Presently, the family enterprise, led by Bob’s eldest son Sandy Oatley, operates under the umbrella of the family business. Together with his father, brother, and sister, Sandy planted the first Oatley family vineyards in the late 1960s.
The legacy of Bob Oatley is commemorated through three distinct labels offered by Robert Oatley Wines: the Signature Series, influenced by maritime themes; the vineyard-specific Finisterre range; and The Pennant, showcasing the finest barrels. Concentrating on wines from Margaret River and McLaren Vale, consistently acclaimed with scores surpassing 90 points by critics and adorned with numerous medals, including prestigious trophies, these wines have resonated with wine enthusiasts across Australia and beyond. In the words of Bob Oatley himself, “They must be a darned good drink.”
Carefully selected parcels of Sauvignon Blanc (80%) and Semillon (20%) sourced from the esteemed Margaret River region in Western Australia. The grapes were crushed, then pressed in stainless steel tanks were fermented individually, without the use of oak ageing. The fermentation took place using a range of yeasts to deliver a variety of characters and build texture into a deliberately less tropical wine.
This wine is characterised by a medium-full palate, accompanied by a distinct citrus note within the fruit profile. It is crisp, ripe, and well-balanced, with aromas of fruit salad and added texture and richness.
Food pairing suggestion: Pan fried turbot and beurre blanc caviar sauce
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