Early rains in the lead up to 2005 vintage were followed by clear skies and cool temperatures throughout mid to late January. The grapes ripened much slower than usual, which allowed the canopies to dry out before fruit was harvested. Conditions remained ideally warm and dry for the rest of Summer. Fruit flavours developed later in the vineyard this year but patience was rewarded with excellent resultant flavour and retention of natural acidity.

Oxford Landing Fact

We cool ferment so as not to lose these flavours that have been captured in the vineyard. Cool fermentation takes place in steel tanks, where the wine is kept in controlled, cool temperatures and undergoes a slow, even fermentation. This ensures a certain freshness to the wine and enhances delicate flavours.