With drought conditions and low water allocations from the Murray it looked like it would be a challenging vintage again for red wines from the Riverland. However after a heat spike at the end of January, the rest of the ripening season was relatively mild. Flavour developed early in the vineyards from the Riverland, leading to grapes being picked at lower baume than previous vintages but still with ripe tannins and good length of flavour. Fermentation was carried out in a combination of static and rotary fermenters under warm temperature conditions for a period of 6 days. This creates a good balance between extracting the appropriate tannin for wine structure and retaining fruit drive and aromatics. Sandy soils of varying depth over limestone require careful water management as they readily dry out during the summer months. Supplementary irrigation strategy and canopy management are adapted to suit each individual site in order to provide a good balance of light and shade in the canopy and hence maximise fruit quality.
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 2009|
|Total Acid||6.2 g/L|