The 2002 vintage season was the coolest summer ever recorded at Oxford Landing. The cool, dry summer enabled excellent retention of fruit flavours and high levels of natural acidity. These perfect conditions ensured fruit was at its optimum intensity and balance and resulted in a diverse range of fruit characters. For the first time, 20% of the blend of Oxford Landing Chardonnay was fermented with wild yeast. This technique has given the wine a superb mouth-feel and texture and has added another layer of complexity to the more traditional fermentation.

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.