2000 was an exceptional growing season at Oxford Landing. Budburst was unusually early with cool weather during December and January allowing for the slow flavour development of pungent Sauvignon Blanc fruit flavours. Pale straw in colour, with lime green tinges, lifted capsicum, cut grass and lemon aromas form a pungent nose which is unmistakably Sauvignon Blanc. The crisp, lively palate, full of zesty fruit flavours has weight, is well balanced and has a clean, flavoursome finish.

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.