Winery

You can produce the best grapes in the world, but unless you have a winemaker who truly knows his craft, then the opportunity to make excellent wine is wasted. Winemaking at the Hanenhof Estate is in the capable hands of Mark Jamieson.

Under Mark's critical scrutiny the grapes are picked at optimum maturity for each wine type, and following fermentation the wine is transferred into French oak barriques to mature. The barriques are housed in the beautifully designed maturation cellars that dominate the entrance to the Estate's buildings.

Depending on the variety, the wine will remain in oak for up to 24 months, followed by further bottle maturation prior to release, with the eventual aim that the red wines will be available at around 2.5 years of age.