Fruit used for production of Hahn's Haus Cabernet Sauvignon is derived from a premium Yarra Valley vineyard. Wines are made using simplistic techniques. Minimal intervention and extended maturation times are  predominant features of this winemaking style.

Only 2000 bottles of single vineyard 2005 Hahn's Haus Cabernet
Sauvignon were produced from a premium vineyard in the Dixon's Creek
region of the Cool Climate Yarra Valley. Three tonnes of hand-picked
fruit gave rise to seven 225 litre French oak barriques, which housed
the wine for a total of 24 months during the maturation process.
Following bottling, the aging process continued, with a further nine
months of bottle aging. The 2005 has now been released and is available for purchase.

Cabernet Sauvignon is an extremely hardy variety and thrives in the climate and
soils of the Yarra Valley. The winemaking process is kept simple and is
closely aligned with Old World winemaking methods. Hahn's Haus is 100% Cabernet Sauvignon.

The barrels used during maturation are seasoned French oak barriques. There
are no fining agents used in production. If necessary, natural grape
acid is added and minimal Sulfur Dioxide is used as a preservative. No
additional chemicals are added which results in a grounded and somewhat
earthy wine style which has strong varietal fruit expression.