"There's no doubt that getting it right in the vineyard remains the key", says Oxford Landing winemaker, Hugh Reimers. "If the fruit isn't right in the vineyard, no amount of work in the winery can capture the wine that should have been. What we can do in the winery is contribute additional complexity. It's important to get the winemaking/vineyard balance right. We do everything we can to ensure that all the varietal character we've worked so hard to achieve shines through in the finished wine."