Oxford Landing Chardonnay is grown on a range of sandy soils of varying depths, over limestone. Careful irrigation control promotes well-balanced vine canopies so the fruit is not overexposed and maximum flavours are retained. In a repeat of the 2002 vintage, weather conditions in the lead up to harvest were unseasonably cool, allowing for perfect ripening conditions and retention of excellent levels of natural acid. February and March were warm and dry, leading to even ripening of the fruit. The near-perfect conditions have resulted in a balanced wine with great fruit weight and excellent levels of natural acidity. 20% of the blend was fermented using 'wild yeast' with extended lees contact post-fermentation. These factors combine to contribute an extra layer of complexity and texture to the wine.

Oxford Landing Fact

Up to five percent of reserve wines, aged in oak barrels, is added to every new vintage blend of Oxford Landing Chardonnay - a unique technique and one Oxford Landing is particularly proud of, helping to enhance character and quality.