Twenty per cent of the Chardonnay blend was fermented using ‘wild yeast’ with extended lees contact post-fermentation. Approximately ten per cent of the blend went through malo-lactic fermentation, and in addition, a small portion of the previous vintage’s reserve wine was held back in French oak hogsheads and included in the final blend. These factors combine to contribute extra layers of complexity and texture to the wine whilst allowing the fruit to shine through. This Chardonnay shows lifted aromas of fresh peach, citrus and honeydew melon with an underlying hint of nougat and nutmeg spice. The palate is even textured with stone fruit, green tropical and citrus flavours. Extended lees contact at the end of fermentation results in a balanced wine with refreshing acidity and lingering citrus peel flavours on the finish.

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.