Cabernet Sauvignon New South Wales
McWilliam's extensive vineyard resources translate into wines which are consistent in quality and style from year to year. Hanwood Estate fashions tightly fruit focused, complex wines with great structure and superb integration. The highly awarded winemaking team reaches out from Hanwod's environs along the Riverina to assemble grapes from sites trained to yield small, intensely flavoured berries which can be vinified into a stylish effort that's highly representative of the great Australian tradition of mouthfilling Cabernet Sauvignon wines.
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%
Crimson red, purple hues. A vibrant nose displaying aromas of cassis and red berry fruits with a subtle violet nuance. Chocolate and cedar oak notes add complexity. Palate displays ripe blackberry and chocolate oak flavours, a firm, agreeable tannin backbone provides excellent structure before a lingering, flavoursome finish. A fully approachable Cabernet to accompany coq au vin or venison pie with truffle mash.