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. Ripe blackberry, dark plum, violet fruit aromas combine with background cinnamon, vanilla oak characters.
The grapes were predominantly fermented in open fermenters and ‘headed down’ to gain as much colour and fruit flavour as possible. This is a gentle method to extract colour and flavour during fermentation, minimizing harsh green tannins. Approximately 30 per cent of the wine received new American oak and was matured on this oak for up to five months.
Ripe forest berry, blood plum and redcurrant fruit flavours follow through to the palate, with a hint of sweet vanilla and brown spice oak. The palate is fresh and lively, with supple tannins integrating the wine’s fruit driven flavours.
Enjoy this wine with roast turkey and cranberry sauce or broiled garlic and parsley chicken.
The 2004 harvest displayed below average temperatures during flowering and set which culminated in very good crops. Two heat waves, in December and February, ripened grapes and produced fruit with intense colour and flavour.