Hamish MacGowan took the virtual winery idea to its ultimate conclusion, with a single wine (Angus the Bull 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. Recently the range has been extended to include the Wee Angus Merlot and a limited Single Vineyard Heathcote wine called Black Angus. Exports to New Zealand, the UK, Ireland, Sweden, Denmark, Canada, Japan, South Korea, China, Hong Kong, Singapore, Thailand, Vietnam, Philippines, Indonesia, Fiji, Papua New Guinea amd Vanuatu.
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.