Hanwood Estate is focused on minimal yields of fully ripe grapes with excellent flavour intensity, to achieve refined and flavoursome red wine styles. Cabernet Sauvignon grapes are crushed, inoculated to McWilliams select yeast and vinified on skins in temperature controlled fermenters. Components are treated to a term of maceration, extracting good colour while infusing flavour and developing solid tannin structure. After a week of ferments, batches are pressed off skins into a selection of seasoned and new French and American oak barrels for eight months maturation before assemblage and a light fining. Alcohol 13.5%