A hot spell in early January caused some initial concern in the lead up to vintage. However its only effect was to bring on flavour ripeness earlier than usual and the remainder of January and February was mild and dry. As soon as the heat disappeared the grapes were ready to harvest. Vigilance and attention to flavour development in the vineyard this vintage has been rewarded with wines of excellent varietal 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.