The chardonnay flavours tasted ripe at an early baume resulting in most of the fruit being picked between 11-12 Baume. Twenty per cent of the wine was then fermented using the natural or “wild yeast” evident on the grapes at the time of harvest. The bright, crisp flavours found in this wine are a result of extended lees contact, with no malolactic fermentation required. To add complexity a small portion of reserve wine from French oak barrels was included in the final blend. These factors have combined to contribute extra layers of complexity and texture to the wine, to enhance the powerful fruit drive of this wine. Suitable for vegans
Oxford Landing Fact
Up to five percent of reserve wines, aged in oak barrels, is added to every new vintage blend of Oxford Landing Chardonnay - a unique technique and one Oxford Landing is particularly proud of, helping to enhance character and quality.
|Harvested||February & March 2008|
|Total Acid||6 g/L|