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RegionTumbarumba, NSW
WinemakerBryan Currie
ColourBright pale red.
AromaBlack plum and spice with delicate floral notes.
PalateLight to medium bodied with sappy red cherries. Earthy spices and complex mushroom notes lead to a gravelly and long tannin finish.
Growing ConditionsAfter a cool and damp spring/summer, the weather pattern became dry and stable in Tumbarumba for February and March. Pinot Noir escaped any disease and remained clean throughout ripening and was picked at optimum ripeness. The lack of any extreme temperatures or any other extreme weather events led to good yields of ripe fruit allowing a long slow ripening with intense fruit flavours and retaining the typically high natural acidity of the region.
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 20-50%. After cold soaking, fermentation was warm and rapid. Most batches were pressed when dry; two smaller batches were macerated on skins for six weeks once dry for greater complexity and length. All batches were individually matured in a mixture of new and used French oak barriques and hogsheads for 8-9 months before racking and blending in tank. Once settled in tank the wine was gently clarified and bottled.
Acidity (TA)5.32 g/L
Bottles per Case6
Last Tasted Date16-05-2017
Peak DrinkingWill drink well over the next couple of years

McWilliam’s has for many years crafted wines with fruit sourced from the cooler, high altitude sites situated along the NSW Great Dividing Range. This Pinot Noir from the classic Tumbarumba region shows black plum and delicate, lifted floral notes. The palate is a light to medium bodied cool climate Pinot Noir with red cherry fruits. The combination of earthy spices and subtle mushroom flavours add complexity to a finely structured wine.

Weight 8 kg
Dimensions 27 x 18 x 35 cm


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