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RegionTumbarumba, NSW
WinemakerAndrew Higgins
ColourPale straw yellow
AromaExpressive aromas of white nectarine, green apple and fig, with gun flint, cashew nut and spicy toasty oak.
PalateSeamlessly structured, this single vineyard wine shows the distinctive features of the high altitude Glenburnie vineyard. Pristine, green citrus and melon fruit; on a backbone of crisp refreshing acidity and wonderful texture. A wine purity with intense length and flavour intensity.
Growing ConditionsAn excellent vintage with warm days and cool nights which is utopia for growing winemaking grapes. However, spring frosts wiped out blocks on lower sites with poor cold air drainage. This resulted in a lower regional crush but quality was high due to only being from the most suitable sites. A hot and dry growing season resulted in balanced canopies with low yields and concentrated fruit. Some rainfall occurred during February & March which was a positive as it refreshed the vines and gave them sufficient water to get through to harvest with minimal stress. There was no disease pressure due to the great canopies and low yields.
Vinification/MaturationHand picked in the cool of the morning. Fermented in open top stainless steel fermenters with 25% whole clusters included. Cold soaked for 5 days prior to fermentation, by allowing the tank to gently warm up then inoculated with yeast. Hand plunged for a total time on skins of 2.5 weeks. Gently pressed then racked to barrel for maturation for 10 months on fine less with no rackings. Oak was a combination of 35% new French oak hogsheads, with the balance 1 to 4 year old hogsheads. After maturation, was carefully blended then lightly fined prior to bottling.
Alcohol/Vol13.0%
pH3.17pH
Acidity (TA)7.6 g/L
Bottles per Case6
Last Tasted Date06-07-2015
Peak DrinkingDrinking now but will also reward cellaring over the next 10 years
This is a chardonnay. It’s sophisticated, it’s fruitful, it’s lengthy. It’s a crowd pleaser as a top end wine. Flint, stonefruit, oatmeal, citrus and woodsmoke. Sulphide characters whisper away as fennel and stonefruit belt out a hearty chorus. It both smells and tastes delicious in an entirely convincing, and satisfying, way.
94 points
Campbell MattinsonThe Wine Front
BEST OF TUMBARUMBA REGION
Hand-picked, destemmed, open-fermented, matured in a mix of French hogsheads (35% new) and used barrels for 16 months. Bright straw-green; this wine is all about its striking natural acidity that in turn has kept the pH low. This is why its colour has barely changed, and from which the pink grapefruit, Meyer lemon and white peach draw their freshness. It's taken almost 3 years for the wine to achieve the balance it now has, and the waiting time has been done for you.
95 points
James HallidayWine Companion 2018

With a philosophy to source top quality fruit from a single, meticulously managed vineyard, McWilliam’s Single Vineyard delivers distinctly elegant & balanced wines. The 2014 vintage of the McWilliam’s Single Vineyard Chardonnay was grown by Rob Parkes on his beautiful Glenburnie vineyard in the stunning Tumbarumba wine region. The cool aspect & rich volcanic soils produce a distinctly elegant, yet intense style of chardonnay.

“The Single Vineyard range is an exciting development for McWilliam’s winemaking. Being site specific they showcase individual quality and personality, delivering wines of nuance and detail. This enables our viticulture and winemaking teams to push the quality and learn more about the terroir of each vineyard.” Andrew Higgins – McWilliam’s Premium Winemaker

97 POINTS – BEST OF TUMBARUMBA REGION – 2016 James Halliday Chardonnay Challenge
96 POINTS – BEST OF TUMBARUMBA REGION – 2015 James Halliday Chardonnay Challenge

Weight 8 kg
Dimensions 27 x 18 x 35 cm

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