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WinemakerAndrew Higgins
ColourVibrant crimson red with purple hues
AromaSpicy blood plums, black cherries & white pepper fruits with hints of fresh oak.
PalateElegant juicy red fruits and black spice with supple, savoury tannin mid palate. The palate is driven with gentle long tannins that frame the wine giving it additional supple length and ability to age for at least another 8 years with careful cellaring.
Growing ConditionsAn excellent vintage with warm days & cool nights throughout the season allowing fruit to ripen to full flavour maturity with minimal disease pressure from the weather. The vines were able to ripen with minimal water stress, due to fuller soil profiles from the previous two seasons. A warm February and March will no heat spikes allowed for excellent flavour development with slower ripening. The fruit was picked in ideal conditions in mid to late March.
Vinification/MaturationBeing harvested in the cool of the morning helps to preserve fruit integrity, once the fruit upon arrival at the winery was transferred into open top fermenters with an average of 15% whole bunches included. Following a gentle 3 day pre-fermentation cold soak the wines were inoculated with cultured yeast. Fermentation and flavour enhancement was achieved through a combination of plunging and pumping overs for a period of 12 days then gently pressed prior to being racked to barrel. The barrels used were all French oak puncheons and hogsheads with 20% new, 40% one year old and 40% two year old. Maturation in barrel for 9 months prior to be carefully blended and lightly fined in preparation for bottling.
Acidity (TA)6.33 g/L
Bottles per Case6
Peak Drinkingdrinking well now but will be rewarding until 2023
Recommended Food PairingBoneless leg of lamb with rosemary rub
Deep red/purple colour; the bouquet smoky, toasty spicy and with a trace of graphite. The wine is intense, fresh and direct in the palate, with bright fruit and plenty of pepper and spice. The palate is intense and bright and has length, although it is lean and taut. Firm finish; trace of bitterness, quite acceptable. Good wine.
90 points
One of six wines in a series celebrating the high altitude regions of NSW. Open-fermented, cold-soaked, 15% whole bunches, French oak (20% new). The colour is a spectacular crimson-purple; a distinguished medium to full-bodied palate, abounding with black fruits, plus carefully calibrated oak and tannins.
94 points
Both of these Appellation Series Shiraz/Syrahs incorporate 15% whole bunches. They aren’t stalky wines but I admire the input with regards to aroma and structure. More density of fruit than the Canberra expression. Red and dark cherries, plums, dark chocolate and coffee beans with cinnamon and pepper seasoning. Wholemeal bread and sausages to smell and taste. Lush in the mouth but possesses laudable form. Acid and fine, chalky-stalky layered tannins work in unison to articulate the flavours. I’m a fan.
93 points
Jeremy PringleWine Will Eat Itself
Potent looking thing in glass. Would stain a black shirt. Dense wall of scent that reeks of black and red berries, char, earth and clove-like spice. Concentration, power, serious kind of feel, tannins are rip-roaring and there’s a crunch and dusting of spice through the finish. Honed, rigid and needing time, but shows as a wine of some power and depth that will reward some patience too.
90 points
Mike BennieThe Wine Front

McWilliam’s has for many years crafted wines with fruit sourced from the cooler, high altitude sites situated along the great Dividing Range. This Shiraz from Hilltops has produced an aromatic floral, spicy wineshowing lifted dark berry fruits, violets and cracked black pepper with cedar spices from quality French oak.

Weight 8 kg
Dimensions 27 x 18 x 35 cm


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