The Oxford Landing Merlot vines have been strategically planted on well drained sites to produce vines with low vigour. Careful irrigation control and management of the vineyard promotes well balanced vine canopies, thereby maximising fruit quality. Fermentation was carried out in a combination of static and rotary fermenters under warm temperature conditions for a period of 6 days. This creates balance between extracting the appropriate tannins for wine structure, and retaining fruit drive and aromatics in the final blend. The wine is stored at 6¡C post fermentation to retain natural colour and aromatics of the variety.