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RegionNew South Wales
WinemakerRussell Cody
ColourDeep magenta with rich red hues
AromaLifted aromas showcase blackberries, roasted nuts and dark chocolate
PalateGreat fruit power and dense flavours of cassis and blood plums supported by soft tannins creating a wine of both intensity and length. Balanced oak flavours of vanilla and nutmeg add complexity to the palate, which finishes soft, yet powerful.
Growing ConditionsA wet Winter and warm Spring/Summer providing optimal conditions for ripening. This resulted in great colour, aromatics and ripe fruit characters all balanced by a superb tannin structure
Vinification/MaturationPicked at its optimum ripeness level parcels of Cabernet Sauvignon were fermented in automated stainless steel fermenters for a period of up to 6 days pumping over up 5 times a day during the peak of fermentation. Once the desired tannin level was reached the wine was then pressed off its skins and then racked its lees into French oak and allowed to go through malo lactic fermentation and mature for 9 months. Once maturation was completed, selected parcels were then allocated and blended together to form this wine. A small amount of fining was done before bottling to remove any rough phenolic edges.
Acidity (TA)6.24 g/L
Bottles per Case6
Peak DrinkingEnjoy now or cellar for up to 5 years

Hanwood Estate wines have had a reputation for outstanding value since 1970. Awarded 24 Trophies, 94 Gold & 241 Silver medals since 1981. This range allows for the adventurous and bargain hunters to be satisfied with exceptional wines with great quality and personality.

Weight 8 kg
Dimensions 27 x 18 x 35 cm


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