McWilliam's Barwang Vineyard consistently over delivers with rich, generously flavoured wines. Cabernet Sauvignon grapes are picked at optimal ripeness and gently destemmed, the fruit is inoculated with cultured yeast and vinified in open top fermenters for several days. Juices are treated to frequent pumpovers for extraction. The fermenting juices are drained and returned twice daily until the wine is pressed off. To complete primary and malolactic fermentation, the wine was transferred to a selection of seasoned and new French and American oak hogsheads. Barwang Cabernet is aged for a year or more while being treated to a modicum of rackings throughout the maturation.