McWilliam's are one of the largest landholders in Coonawarra, with almost three hundred choice hectares under vine. The Brand family are still very much hands on, managing the property and overseeing the production of wines. Cabernet and Merlot grapes are vinified on skins, pumped and rolled over twice daily to ensure maximum extraction of colour and flavour. Parcels are pressed off skins into a selection of new and seasoned French and American oak for completion of primary ferments and a course of malolactic. Upon completion, batches are racked off lees and pumped back into oak for a year's maturation. All components are vinified separately and assessed before inclusion into the finished wine.