Picking in the coolest part of the morning is crucial to the outcome of this Sauvignon Blanc as it allows maximum but gentle flavour extraction. Juices are handled to exclude air contact and preserve natural fruit flavours, while the cool fermentation with aromatic yeast strains brings the punchy varietal zest to Sauvignon Blanc. Pale straw with a vibrant green hue, the 2009 Oxford Landing Estate Sauvignon Blanc, has a punchy, lifted zesty nose with aromas of freshly cut pasture and gooseberry. Flavours of lively varietal Kiwifruit and gooseberry are present ,with a complex tropical punch and subtle, passionfruit slice fingers. This wine offers an abundance of flavours, complemented with refreshing natural mineral acidity. Suitable for vegans

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.