A dry summer and early heatwave led to an earlier than usual start to the 2003 vintage. This early harvest of Sauvignon Blanc, along with lower crop loads, facilitated retention of lively flavours and high levels of natural acidity. Reduced handling of the fruit assisted in maintaining natural fruit flavours and yeast lees contact post fermentation was used to improve the finished wines mouth feel.

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.