Fermentation was carried out in static and rotary fermenters under warm temperature conditions for a period of six days. This creates a good balance between extracting the appropriate tannin for wine structure and retaining fruit drive and aromatics.
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.
|Harvested||February & March 2008|
|Total Acid||6.2 g/L|