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RegionTumbarumba, NSW
WinemakerAndrew Higgins
ColourBright pale red.
AromaBlack plum and spice with delicate floral notes.
PalateLight to medium bodied with sappy red cherry fruits. Earthy spices and complex mushroom notes that lead to a velvety long finish.
Growing ConditionsA warm & dry growing season, with a cool January followed by a warm February & March provided ideal ripening conditions. Gradual sugar accumulation, great acid retention and a balanced crop level with even flavour & ripeness.
Vinification/MaturationIndividual parcels of Pinot Noir were handpicked based on flavour and tannin ripeness. These parcels were delivered to the Hanwood Estate winery where they were gently crushed to open fermenters. Each batch was fermented separately with a portion of whole bunches from 20-40%. After cold soaking, fermentation was warm with a total time on skins of 12 days then pressed off. Following primary fermentation, the parcels were gently pressed then racked to barrel of which 20% were new French oak barriques and hogsheads. The wine went through natural malolactic fermentation in barrel and held on its lees for a period of 8 months undisturbed prior to final blending. Post blending the wine was lightly fined with egg whites prior to a light filtration before bottling.
Alcohol/Vol13.5%
pH3.6pH
Acidity (TA)5.4 g/L
Bottles per Case6
Last Tasted Date21-12-2016
Peak DrinkingUnder prime cellaring conditions this wine will continue to evolve, reaching its peak drinking maturity by 2018.
Recommended Food PairingRoasted Duck with cherries / Mushroom risotto

A true expression of the rich diversity and elegance of high altitude wines, the McW 660 range is a testament of McWilliam’s Wines understanding of the relationship that exists between the land, the climate and the winemaker. Harvested from vines grown at an average of 660 metres above sea level.

Weight 8 kg
Dimensions 27 x 18 x 35 cm

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