The consistently high quality of Oxford Landing wines stems from the time and attention devoted to the vineyard. Vineyard Manager, Bill Wilksch and his team use a technique known as reduced deficit irrigation, especially with the red varieties. It involves cutting off the water supply for four or five weeks at the critical 'fruit-set' stage of the vine’s development. This creates some stress in the vines, but it’s positive stress and encourages vines to work harder to produce smaller berries with greater intensity of flavour and colour.