McWilliams Max Tawny with Rum NV
Blended spirit: Whisky Vineyard Region: Multi-regional Colour: Deep dark brown, with a khaki rim.
Aroma: Silky butterscotch and brown sugar with luscious caramel, spicy cinnamon and a hint of malt. Palate: A warming palate with malty, sweet vanilla characters combining with dried fruit flavours and raisins to make a smooth, complex and moreish finish. Vinification and Maturation: Harvested at its optimum maturity the fruit was crushed and fermented on skins for 10 days to extract colour and fine tannins. Partial fortification on skins using neutral SVR was allowed to aid in integration, further flavour enhancement and overall complexity. Wine was drained, pressed and the final fortification completed. Portions of this wine were aged in old oak to promote development of rancio characters. Whereas, others were stored in tank to preserve freshness and fruit intensity. Blending took place using components from both old-oak within a solera system and those stored in tank. A small portion of sweet white gordo was also used in the final blend to add floral lift and lusciousness. The wine was then cold stabilised, filtered and stored in tank prior to bottling. Finally, whisky was blended into this tawny at a rate of 12-13%. This increases the alcohol in the product but gives different aromatics to the nose compared to normal tawny’s and more complex, smoother palate . Alcohol: 19.5%
pH: 4.12
Peak Drinking: Drinking beautifully now.
Acidity: 5.06 g/L
Blended spirit: Rum Vineyard Region: Multi-regional Colour: Deep dark brown, with a khaki rim.
Aroma: Lifted, spicy characters of nutmeg and burnt caramel with Caribbean spice. Palate: A warming, smooth palate with sweet caramel and homemade toffee flavour. Toasted spice combined with raisins and dried fruit flavours lead to a complex and mellow finish. Vinification and Maturation: Harvested at its optimum maturity the fruit was crushed and fermented on skins for 10 days to extract colour and fine tannins. Partial fortification on skins using neutral SVR was allowed to aid in integration, further flavour enhancement and overall complexity. Wine was drained, pressed and the final fortification completed. Portions of this wine were aged in old oak to promote development of rancio characters. Whereas, others were stored in tank to preserve freshness and fruit intensity. Blending took place using components from both old-oak within a solera system and those stored in tank. A small portion of sweet white gordo was also used in the final blend to add floral lift and lusciousness. The wine was then cold stabilised, filtered and stored in tank prior to bottling. Finally, rum was blended into this tawny at a rate of 12-13%. This increases the alcohol in the product but gives different aromatics to the nose compared to normal tawny’s and more complex, smoother palate . Alcohol: 19.5%
pH: 4.10
Peak Drinking: Drinking beautifully now.
Acidity: 5.15 g/L
Aroma: Silky butterscotch and brown sugar with luscious caramel, spicy cinnamon and a hint of malt. Palate: A warming palate with malty, sweet vanilla characters combining with dried fruit flavours and raisins to make a smooth, complex and moreish finish. Vinification and Maturation: Harvested at its optimum maturity the fruit was crushed and fermented on skins for 10 days to extract colour and fine tannins. Partial fortification on skins using neutral SVR was allowed to aid in integration, further flavour enhancement and overall complexity. Wine was drained, pressed and the final fortification completed. Portions of this wine were aged in old oak to promote development of rancio characters. Whereas, others were stored in tank to preserve freshness and fruit intensity. Blending took place using components from both old-oak within a solera system and those stored in tank. A small portion of sweet white gordo was also used in the final blend to add floral lift and lusciousness. The wine was then cold stabilised, filtered and stored in tank prior to bottling. Finally, whisky was blended into this tawny at a rate of 12-13%. This increases the alcohol in the product but gives different aromatics to the nose compared to normal tawny’s and more complex, smoother palate . Alcohol: 19.5%
pH: 4.12
Peak Drinking: Drinking beautifully now.
Acidity: 5.06 g/L
Blended spirit: Rum Vineyard Region: Multi-regional Colour: Deep dark brown, with a khaki rim.
Aroma: Lifted, spicy characters of nutmeg and burnt caramel with Caribbean spice. Palate: A warming, smooth palate with sweet caramel and homemade toffee flavour. Toasted spice combined with raisins and dried fruit flavours lead to a complex and mellow finish. Vinification and Maturation: Harvested at its optimum maturity the fruit was crushed and fermented on skins for 10 days to extract colour and fine tannins. Partial fortification on skins using neutral SVR was allowed to aid in integration, further flavour enhancement and overall complexity. Wine was drained, pressed and the final fortification completed. Portions of this wine were aged in old oak to promote development of rancio characters. Whereas, others were stored in tank to preserve freshness and fruit intensity. Blending took place using components from both old-oak within a solera system and those stored in tank. A small portion of sweet white gordo was also used in the final blend to add floral lift and lusciousness. The wine was then cold stabilised, filtered and stored in tank prior to bottling. Finally, rum was blended into this tawny at a rate of 12-13%. This increases the alcohol in the product but gives different aromatics to the nose compared to normal tawny’s and more complex, smoother palate . Alcohol: 19.5%
pH: 4.10
Peak Drinking: Drinking beautifully now.
Acidity: 5.15 g/L
