Mcwilliams Hanwood Shiraz Viognier

S.E. Australia Mcwilliams Shiraz Viognier

The fruit was fermented in a mixture of static and open top fermenters, for six days on skins. They wine was ‘headed down’ up to eight times a day to extract the greatest colour and fruit flavours. The gentle method of draining and returning twice daily was undertaken to assist in colour and fl avour development and to impart a soft tannin influence on the wine. After pressing, approximately 60 per cent of the wine finished fermentation in contact with oak staves and a portion (20 per cent) transferred to one to three year old French and American oak barrels for up to nine months maturation. Crimson red, with purple hues. Black plums, white pepper and lifted violets combine with hints of apricot and grapefruit from the Viognier. Plum fruit flavours and black spice dominate the palate. Integrated oak and lifted white pepper nuances complement the soft, juicy finish.