The distinctive chardonnay flavours we strive for in this wine were ripe at early Baume, with most of the fruit being picked between 11.5-12.5 Baume. Following harvest, 20% of the fruit was fermented using ‘wild yeast’. This bright, crisp flavour when melded together through extended lees contact has given the wine a seamless middle palate with no malo-lactic fermentation. In addition a small portion of reserve wine from French oak barrels was included. These flavours combine to contribute extra layers of complexity and texture and enhance the wine’s innate powerful fruit drive.

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.