This is my flagship wine and, because of that, you do live in fear at what the critics will say each vintage. This is of course a style much appreciated by wealthy American connoisseurs, and a wave of the magic wand of Parker is very important to maintain the status of a wine such as Hanisch.

Probably most of you know by now that the wine comes from grapes harvested from the same six vine rows each year. This makes the wine rare and exclusive with under 400 dozen being made each vintage. Again, we have held our price for Australian customers and are most grateful for your support.

The grapes are fermented in one batch and the must is managed for at least six to eight days on skins. The grapes are then pressed and the free run juice is added back. During the fermentation we will ferment some of the juice in new oak barrels for twenty four hours, and then pump this juice back into the fermentation. The barrel will be washed and then refilled for another fermentation. After the fermentation is complete we let the secondary malo-lactic fermentation occur naturally in the barrel. In the January of the year following crushing we taste all of the barrels, and then blend together ‘like’ barrels. These blends are put back into oak for another twelve months, and then reassessed for final blending. The wine is handled with minimal interference and bottled after a very gentle filtering.