Warm weather during January and February achieved full flavour ripeness for Chardonnay at Oxford Landing. The grapes were picked at 12-13 degrees baume. Gentle fruit handling post harvest and the blending of only free run juice ensured phenolic levels were minimised and fruit flavours were at their peak. Oxford Landing Chardonnay 2001 sees ripe melon, pineapple and citrus fruit complexed with subtle hints of vanilla and butterscotch. This wine is rich and creamy with crisp acid on the palate adding balance and accentuating the persistent fruit flavour.

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.