All the grapes were fermented in a variation of static, open top and rotary fermenters, with pumping over or heading down up to eight times daily, to provide intense, fruit forward flavors in the finished wine. After primary fermentation, the wine underwent secondary, or malolactic, fermentation. About 30% of the wine was matured in French and American oak.
McWilliam's, one of Australia's most highly respected family-owned wine companies, has been at the forefront of Australian winemaking since 1877. McWilliam's Hanwood Estate wines, noted for their complexity and fresh fruit flavors, have been crafted from premium fruit sourced from renowned wine regions in South Eastern Australia.