In a repeat of the 2002 vintage, weather conditions in the lead up to harvest were unseasonably cool creating the perfect ripening conditions. February and March brought more normal summer weather and the warm, dry months lead to even ripening of the fruit. With such perfect weather conditions, the grapes were able to be harvested at optimal flavour ripeness, resulting in wines that show excellent colour and varietal definition. Specially selected parcels of Shiraz, Grenache and Mourvèdre were fermented in static potters under warm temperature conditions. The Grenache parcels were also given post ferment maceration on skins to allow maximum colour and flavour extraction. Careful blending of the final components has resulted in a wine which showcases the special synergy that can be achieved with these three classic varieties.

Oxford Landing Fact

Individual selected parcels of Shiraz, Grenache and Mourvèdre are fermented in static potters under warm temperature conditions. The Grenache parcels are also given post ferment maceration on skins to allow maximum colour and flavour extraction. Careful blending of the final components results in a wine which showcases the special synergy that can be achieved with these three classic varieties.