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RegionTumbarumba, NSW
WinemakerAndrew Higgins
ColourBright crimson 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 ConditionsAfter one of the wettest Winters on record the growing season followed up with a cool Spring & Warm summer. This resulted in healthy vines with robust canopies and moderate yields and the harvest period about 2 weeks behind average. This slightly later harvest allowed the fruit to mature to full flavour ripeness in cooler conditions. This has resulted in fantastic wines with vibrant flavours, balanced acid and gentle tannins.
Vinification/MaturationIndividual parcels of Pinot Noir were harvested 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 0-50%. 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 puncheons. 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 pre-bottling.
Acidity (TA)5.8 g/L
Bottles per Case6
Last Tasted Date03-11-2017
Peak Drinking2017-2021
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, these wines are medium bodied with intense flavour.

Weight 8 kg
Dimensions 27 x 18 x 35 cm

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