McWilliam's Hanwood Estate Chardonnay 2006

Color: Pale straw with green hues. Aromas & Flavors: White nectarine and fuji apple notes with layers of rich tropical fruit. Hints of vanilla and brown spice flavors also come through on the palate from malolactic fermentation and the oak regime. Cellaring potential: Enjoy at the time of release for its fresh fruit flavors.

The specially selected parcels of Chardonnay were harvested in the cool of the night to preserve the fresh fruit flavors. The fruit was crushed into the McWilliam's drainers where the premium free-run juice was extracted, chilled and settled for 24 hours. The clear juice was then racked and warmed prior to fermentation. Select parcels of Chardonnay were fermented in stainless steel with the balance (20%) fermented in contact with a combination of new and used French and American oak. Approximately 35% of the total blend also underwent malolactic fermentation, which developed a soft, cream-like character to balance beautifully with the abundant fruit palate. All wine parcels remained on yeast lees for up to 3 months with regular battonage, to contribute richness and complexity to the finished wine.