Weather conditions in the lead up to harvest were unseasonably cool and perfect for ripening. February and March brought more normal summer weather patterns, remaining warm and dry. These ideal conditions meant grapes were harvested at their optimal flavour ripeness, resulting in wines that show excellent colour and varietal definition. Sandy soils of varying depth over limestone require careful irrigation management as they readily dry out during the summer months. Irrigation strategies and canopy management are adapted to suit each individual site in order to provide a good balance of light and shade in the canopy and hence, maximise fruit quality. Wine was fermented under warm temperature conditions in a combination of static potters and roto-fermenters to ensure maximum extraction of varietal fruit flavours and tannin. Careful selection of the Cabernet Sauvignon and Shiraz components was made to ensure the best complement of flavours and textures in the final blend.

Oxford Landing Fact

Cabernet Sauvignon is the original and oldest planting at Oxford Landing with some vines in excess of 40 years old. These vines are believed to be some of the first planted in the region.

Cabernet Sauvignon and Shiraz is the definitive Australian wine blend. No other wine style is considered to be as uniquely and unashamedly Australian. Some of Australia’s most legendary wines have been made in this style. The ripe soft flavours and textures of Shiraz marry perfectly with the elegance and power of Cabernet Sauvignon.