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McWilliam’s Wines, one of Australia’s most highly respected family-owned wine companies, has been at the forefront of Australian winemaking since 1877. McWilliam’s Hanwood Estate wines, noted for their complexity and fresh fruit flavours, have been crafted from premium fruit sourced from renowned wine regions in South Eastern Australia.
Deep crimson, ruby red in colour. Intense, lifted spicy black cherry and plum fruit aromas combined with vanilla and cinnamon oak characters.
The fruit was fermented in a mixture of static and open top fermenters, for six days on skins. They were ‘headed down’ up to eight times a day to extract the greatest color and fruit flavours. The gentle method of draining and returning twice daily was undertaken to assist in color and flavor development and to impart a soft tannin influence on the wine. After pressing, approximately 60 per cent of the wine finished fermentation in contact with oak staves and a portion (20 per cent) transferred to one to three year old French and American oak barrels for up to nine months maturation.
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