Hancock and Hancock wines is part of Robert Oatley Vineyards. Robert Oatley vineyards was created by Australian wine legend, the late, Bob Oatley in 2006, and was most famous for founding Rosemount Estate. Bob's son Sandy Oatley took over the running of the business following his father's death in January 2016. Chris Hancock has been making wine with Bob Oatley since 1976 and is the also the Deputy Executive Chairman. He also worked at Penfolds under Max Schubert and eventually was responsible for making 5 of the early vintages of Penfolds Grange.
Hancock and Hancock is a new venture Chris founded with his brother John in 2015 and is based at their La Colline vineyard in McLaren Vale.
The vineyard is situated in the McLaren Valein South Australia, which is the truly Hancock Home vineyard. The vines are old, some of them are more than eighty years old, and they are planted on South East facing slopes. Here they are protected from strong winds and facing the gentle moving sun. There are three distinct soil types at the top middle and bottom sections of the hillside, so they find different characteristics from each of the vineyard sections giving added complexity and interest to the wine they make.
McLaren Vale is a long way from Portugal which is home to the Touriga grape, however the climate agrees with it. The vines are old, some of them are more than 80 year old, and they are planted on South East facing slopes, protected from strong winds and facing the gentle moving sun.
Harvested fully ripe, individual varietal parcels were processed separately, crushed to a combination of open and closed fermenters, with regular pump-overs and plunging during fermentation. The wine is then pressed in to stainless steel tanks where the wine underwent its secondary malolactic fermentation. Then it is passed down to a mixture of barrique, hogshead and large format French oak. Blending was completed on the bench, working with individual components to create the final blend.
Hancock & Hancock Cabernet Touriga from McLaren Vale in South Australia has notes of blackcurrant flavours from the Cabernet Sauvignon grapes mixed with perfume of violets from savoury Touriga grapes to create unique, satisfying red with an intriguing rusticity on the finish.
This wine is great when served with grilled and roasted red meats, pizza, pasta, rich casseroles and spicy dishes.