McW 660 Reserve Tumbarumba Pinot Noir 2016
Grape Varietal: Pinot Noir Vineyard Region: Tumbarumba, NSW Vintage Conditions: A warm and dry growing season, with a cool January followed by a warm February and March provided ideal ripening conditions. Gradual sugar accumulation, great acid retention and a balanced crop level with even flavour and ripeness.
Colour: Bright pale red. Aroma: Black plum and spice with delicate floral notes. Palate: Light to medium bodied with sappy red cherry fruits. Earthy spices and complex mushroom notes that lead to a velvety long finish. Vinification and Maturation: Individual 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 20-40%. After cold soaking fermentation was warm with a total time of 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 barriques and hogsheads. 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. Alcohol: 13.5%
pH: 3.6
Acidity: 5.4 g/l
Peak Drinking: Under prime cellaring conditions this wine will continue to evolve, reaching its peak drinking maturity by 2018.
Colour: Bright pale red. Aroma: Black plum and spice with delicate floral notes. Palate: Light to medium bodied with sappy red cherry fruits. Earthy spices and complex mushroom notes that lead to a velvety long finish. Vinification and Maturation: Individual 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 20-40%. After cold soaking fermentation was warm with a total time of 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 barriques and hogsheads. 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. Alcohol: 13.5%
pH: 3.6
Acidity: 5.4 g/l
Peak Drinking: Under prime cellaring conditions this wine will continue to evolve, reaching its peak drinking maturity by 2018.
