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McWilliam's Hanwood Estate Shiraz 2012

Syrah/Shiraz from Australia
  • JH89
13.5% ABV
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13.5% ABV

Winemaker Notes

McWilliam's Shiraz exhibits a vibrant reddish-purple hue, offering a tease of whats to come on the palate. Plum and raspberry fruit flavors are nestled among the rhubarb and black cherry flavors that are layered with notes of chocolate. Vanilla and spice characters emerge with hints of oak, giving way to an elegant finish.

Blend: 98% Shiraz, 2% Durif

Critical Acclaim

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JH 89
Australian Wine Companion
While only light to medium-bodied, this is a distinctly complex, savoury style; whether it will be appreciated by its target market is open to question. Let's hope it is understood.
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McWilliam's

McWilliam's

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McWilliam's , Australia
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The McWilliam family name stands for a long history of excellence in winemaking, a tradition which stretches back to the earliest days of the Australian wine industry. Since 1877, when founder Samuel McWilliam first planted vines on the banks of the Murray River in New South Wales, the McWilliam family have produced six consecutive generations of winemakers.

The wines made by McWilliam’s are more than just benchmark expressions of Australian winemaking. They are wines that draw on more than 135 years of experience, wines that tell a story of a family’s passion for winemaking.

Since the time Samuel McWilliam planted his first vines, the McWilliam family history has been closely intertwined with the stories of the New South Wales and Australian wine industries. From JJ McWilliam’s ambitious plan to pioneer Griffith as a wine region to more recent viticultural ventures in other parts of New South Wales, the McWilliam family has been a leader in the journey that has seen Australian wines move to the forefront of international respect and popularity. From humble beginnings, the family winery has continued to grow in size and stature. The knowledge, skill and passion that results from such a long family involvement in the Australian wine industry is the reason behind the quality and distinction of each bottle of wine produced by McWilliam’s.

A philosophy of excellence in winemaking has been the backbone of the family vision for over a century, with a particular emphasis on sourcing the finest fruit possible. The continued popularity and acclaim for the wines of McWilliam’s is testament to an unfaltering mission that has been carried from each generation to the next, like a family heirloom.

Today, McWilliam’s sources from vineyards in premium wine regions across New South Wales, including the Riverina, Hilltops, Tumbarumba and Orange. The family has honoured Samuel McWilliam’s faith in the value of the New South Wales land and climate by continuing to lead and further the growth of the local wine industry.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

PBC1283449_2012 Item# 142494