Winemaker Jim Brayne’s Notes; Pale straw with green hues. Apricot kernel, peach and melon dominate, with hints of vanilla and honey. Fine pencil and cedar French oak characters are beautifully supported by creamy butterscotch characters from malo-lactic fermentation. Dominating the front palate are fruit flavours of peach, nectarine and melon. The fruit is astutely balanced by the soft oak infl uence, hints of creaminess and an excellent acid backbone, providing superb structure and length.
 
McWilliam’s Hanwood Estate blends parcels of fruit, sourced from McWilliam’s extensive vineyard resources, to create wines which are consistent in quality and style from year-to-year. The result is fruit focused, complex wines with great structure and consistency. The specially selected parcels of Chardonnay were harvested in the cool of the night to preserve the fresh fruit fl avours. 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 (30 per cent) fermented in contact with a combination of new and used French oak. Approximately 15 per cent of the total blend also underwent secondary, malo-lactic fermentation, to develop a softened, cream-like character to balance beautifully with the abundant fruit palate. All wine parcels remained on yeast lees for up to 11 months with regular battonage, to contribute richness and complexity to the finished wine.

Hanwood's secret is a cascade of fruit from McWilliam's extensive vineyard networks. A whopping 40% of cool climate fruit from top regions (Yarra, Tumbarumba, etc) ensures that this stone fruit-focused style remains fresh, zesty and citrusy. Score: 89 points; Tyson Stelzer

Nutty complexity and restrained, floral and lemon fruit nose. Dense, rich fruit palate with intense long, mineral notes. Long, pure and delicate. 4 1/2  Stars; Decanter