McWilliams Hanwood Estate Classic Tawny 750ml
The fruit is harvested at above 14° baumé, crushed into open fermenters, and then partially fermented on skins for between seven and ten days to extract maximum colour and flavour. Fermentation is arrested at the desired sweetness by the gradual addition of a high quality neutral spirit, which is also made at McWilliam’s Hanwood winery, near Griffith in New South Wales. This gradual fortification of around two per cent alcohol per addition helps control fermentation and ensures seamless wine and fortification integration. Following the wine’s clarification and filtration, it is matured in small, old oak barrels for an average of five years. These oak barrels are more than ten years old. This allows the wine to slowly develop complexity without obvious oak flavours and characters. The final blend is then cold stabilised and filtered prior to bottling.
Each $12.99
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Nose:
Rich rancio characters.
Palate:
Sweet to start off with, and then dries off beautifully to a clean, persistent finish.