Vibrant red purple colour. Vibrant blackberry and dark chocolate fruits with French oak. A classic, full bodied Cabernet Sauvignon with silky cassis and dark chocolate fruit finishing with fine dry tannins of tremendous length.

One could be mistaken for thinking Grove Estate was in the heart of Coonawarra with it's vivid red soil. It's in fact nestled in the emerging region of Hilltops in NSW and with the guidance of Canberra guru, Tim Kirk, this great Cabernet shows flavours and aromas of liquorice, blackberry and rich cassis.

This Cabernet Sauvignon is grown at our Bit O Heaven vineyard on the Southern side of Young at an elevation of 550 meters. The rich red soil produces magnificient dry land Cabernet.

The McWilliam's 660 Hilltops Cabernet Sauvignon has a distinctly varietal nose of vibrant blackberry, bay leaf and dark chocolate fruits, coupled with sophisticated graphite oak. Classically structured, full bodied Cabernet, with silky cassis and dark chocolate fruit, finishing with fine grained varietal dry tannins.

Hungerford Hill Hilltops Cabernet is an extremely impressive modern style Cabernet that displays all the classic Cabernet characters of blueberry and blackcurrant along with a wonderful lifted palate texture that leaves you with sense of wanting more. The length of flavour is something to behold.

A Blend of Cabernet, Merlot and Barbera. A very popular wine

In the glass: Full deep red. On the nose: Delicate redcurrant, plum, cedar and a light leafy lift. On the palate: Textured with a medium weight core of dark fruit, elegant line and touches of coffee, cherry and savoury oak.

Pepper and spice in abundance, over dark cherry/berry fruits. There's a lovely graphite mineral note here too. The palate is medium-bodied and well balanced, finding a natural line of fruit and spice. Viticulture: Hand selected fruit sourced from five clones planted to various aspects, elevations and soil types. Yields were small but flavours were both concentrated and captivating. Winemaking: The fruit was cold soaked for 5 days before being inoculated in open fermenters. The wine was fermented gradually over 12 days then matured in French Puncheons and Hogsheads (25% new) for 12 months.