An early heatwave in January caused some initial concern in the lead up to vintage 2006. However, its only effect was to bring on flavour ripeness earlier than usual. As soon as the heat disappeared, the grapes were ready to harvest, and the remaining vintage months stayed mild and dry. Due to vigilance and attention to flavour development, this vintage has made wines of excellent varietal flavour and tannin structure. Fermentation was carried out in a combination of static and rotary fermenters under warm temperature conditions. This creates a good balance between extracting the appropriate tannin for wine structure and retaining fruit drive and aromatics. Careful selection of the Cabernet Sauvignon and Shiraz components were made to ensure the best complement of flavours and textures were 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.