With drought conditions persisting throughout the growing season, significant rainfall a week after commencing harvest caused both welcome relief and concern for disease potential. Fortunately damage was minimal with canopies drying quickly, creating little disruption to harvest or impact on fruit quality. Despite the rain, weather conditions in the critical months of December to February were favourable for ripening Sauvignon Blanc, with only short bursts of heat followed by cooler days and nights. As a consequence, fruit was harvested at higher than usual baume levels yet sill maintained good natural acidity. This has produced wines with excellent palate weight, flavour intensity and zesty acid.

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.