The Merlot grapes were crushed and de-stemmed and the must was then inoculated with cultured yeast to initiate fermentation in upright stainless steel fermenters. Temperatures throughout fermentation ranged from at 18-25C and the wine was pumped over eight times daily After primary fermentation, the wine underwent secondary, or malolactic, fermentation. A portion of the wine was matured in French and American oak for up to six months before bottling.
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.