An early heatwave in January caused some initial concern in the lead up to vintage 2006. However, it’s 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 in the final blend.

Oxford Landing Fact

We individualise our Merlot blocks as determined by the root stocks to maximise their flavour variation and complexity. Different root stocks will reach flavour heights at different times over three or more weeks during ripening. This diversity adds to the complexity and depth in the final wine.