Hamish MacGowan took the virtual winery idea to its ultimate conclusion, with a single wine (Cabernet Sauvignon) designed to be drunk with a perfectly cooked steak. Each year parcels of grapes are selected from a number of sites across Central Victoria, the flexibility of this multi-regional blending approach designed to minimise vintage variation. Exports to the UK, Canada, Ireland, the Philippines, Fiji, Papua New Guinea, Vanuatu, Indonesia, Singapore, Thailand, Hong Kong and NZ.
The philosophy behind Angus The Bull is to create a unique and innovative wine that provides the ideal accompaniment to prime beef. Each year the most promising parcels are hand selected from premium Cabernet Sauvignon grapes sourced from outstanding sites across Central Victoria and blended to create the signature Angus The Bull style.