With drought conditions persisting throughout the growing season, significant rainfall in January resulted in welcome relief, and concern for disease potential. Fortunately, damage was minimal with canopies drying quickly and little impact on fruit quality. Yields, particularly for red varieties, were well below average because of the drought leading to accelerated berry ripening. This called for quick decision making in the vineyard to ensure fruit was picked at optimum flavour development. The end result is a wine with excellent depth of colour, weight and tannin structure. The Shiraz and Viognier fruit parcels were selected in the vineyard on the basis of their flavour and tannin structure. Many of the Shiraz parcels were sourced from older, lower yielding blocks at Oxford Landing and our growers' vineyards in the surrounding area. These parcels were then fermented in a combination of static fermenters and roto-fermenters to ensure maximum extraction of varietal fruit flavours and tannins. Suitable for vegans

Oxford Landing Fact

Vine husbandry is vital in creating microclimates in the vineyard to achieve the perfect balance of light, shade and coolness. Each of these microclimates is managed meticulously to ensure the fruit develops a unique flavour profile to enhance depth and complexity in the final wine.