Weather conditions leading up to the start of vintage 2004 were unseasonably cool followed by the threat of hot conditions in February. With a mammoth effort by the vineyard and cellar teams, the majority of the Sauvignon Blanc was harvested within two weeks. This served to preserve the fresh flavours and exceptional condition of the grapes and reward us with a wine showing high levels of natural acidity and retention of fruit flavour. Reduced handling of the fruit helped preserve flavour, and selected parcels were left in contact with yeast lees after fermentation to boost 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.