Wines By Hanwood Estate

Hanwood Estate finds the best grapes, grown to the extensive resource of McWilliam's vineyards, to create Chardonnays which are consistent in quality and style from year to year. Each edition holds it's own unique place within the pantheon of reputable McWilliam brands. Hanwood Estate Crisp is a zesty, lifted and fruitier style than your typical everyday Chardonnay, offering good structure and excellent fruit intensity. A freshly fruit driven, tightly focused wine that's excellent on it's own yet resplendent with chicken caesar, gourmet pizza or veal pasta.

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From parcels of Chardonnay especially selected for their zippy characters and bright refreshing qualities. The sites are worked at differing times, some earlier than others to retain natural acidity, increase palate length and structure. The grapes are harvested in the cool of the night and promptly returned to the winery. The fruit is crushed into drainers, allowing the best free-run juice to be separated for use in the final wine. The juices are chilled and racked before fermentation. Specially selected yeast strains are added for their ability to enhance the natural fruit characters and contribute elegance to the wine. Following vinification the components are trialled and assembled into the final wine. Approx 13.0%


Colour is a pale straw with light green hues. Aroma of lifted citrus notes are beautifully supported by hints of peach and rockmelon. The intensely fruit driven palate shows stone fruit characters with hints of lemon, lime and apricot. The crisp, natural acidity from the early picked fruit offers great length and balance.

Hanwood Estate Cabernet Sauvignon 2010

McWilliam's extensive vineyard resources translate into wines which are consistent in quality and style from year to year. Hanwood Estate fashions tightly fruit focused, complex wines with great structure and superb integration. The highly awarded winemaking team reaches out from Hanwod's environs along the Riverina to assemble grapes from sites trained to yield small, intensely flavoured berries which can be vinified into a stylish effort that's highly representative of the great Australian tradition of mouthfilling Cabernet Sauvignon wines.

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Hanwood Estate is focused on minimal yields of fully ripe grapes with excellent flavour intensity, to achieve refined and flavoursome red wine styles. Cabernet Sauvignon grapes are crushed, inoculated to McWilliams select yeast and vinified on skins in a variation of headed down and rotary fermenters. Components are treated to an extended maceration in contact with skins for up to three weeks, extracting good colour while infusing flavour and developing solid tannin structure. A portion completes ferment in a mixture of new and second use American and French oak, where it remains for several months before being assembled into the final wine.

Crimson red with purple hues. A vibrant nose displaying aromas of cassis and red berry fruits with a subtle violet nuance. Chocolate and cedar oak notes add complexity. Palate displays ripe blackberry and chocolate oak flavours, a firm, agreeable tannin backbone provides excellent structure before a lingering, flavoursome finish. A fully approachable Cabernet to accompany coq au vin and garlic potatoes or venison pie with truffle mash.

Hanwood Estate Chardonnay 2011

Riverina

From the up and coming McWilliam vineyards in Riverina, previously gold medal winner Chardonnay Du Monde France! The Hanwood district in particular, was an area that John James McWilliam, son of founder Samuel McWilliam, had identified early in the twentieth century as having the potential to service the domestic and export wine markets. Hanwood is one of the most consistently awarded Chardonnay at its price point and arguably the most enduring, reliable range of approachable, stylish wines in Australia.

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Plant a six inch nail in this soil, water it, and in a year you will have a crowbar. So said John James McWilliam when he arrived at Hanwood in 1913. The development of Riverina as a major wine producing area was primarily due to the foresight of the McWilliam family. The rich, fertile soils and warm temperatures make the Riverina ideally suited to viticulture. Chardonnay is harvested throughout the cool of night, crushed and settled. Vinification in a balance of oak barrel and fermenters retains vitality and abundant fruit character, a course of malolactic and ten months repose on sedimentery lees infuses texture and richness into the finished wine.


Medium straw with hints of green. A lively, complex wine with white peach, guava and passionfruit expressions combining with creamy butterscotch of the oak. The essences carry through with ripe peach and nectarine, background oak characters of vanilla and butterscotch provide complexity while an acid backbone contributes structure. The finish is long, soft and flavoursome.

Hanwood Estate Crisp Chardonnay 2011

McWilliam's are Australia's most awarded winemaker and Hanwood was at the start of it all. One of the nation's great historical wineries, distinguished by its barrel shaped cellar door and array of memorabilia on display in the estate's bottle shaped museum. Today's Hanwood team can source Chardonnay from the finest vineyards, some picked earlier than others to achieve a tantalizingly crisp balance of flavours. In contemporary fruit forward styling, exhibiting a racy expression of Chardonnay, refreshingly brisk with a lively clean finish.

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An assemblage of Chardonnay from Tumbarumba, Riverina, the Hilltops and Coonawarra. Vineyards are managed to ensure a reduction of phenolic development and retention of bright varietal fruit flavours. Grapes are harvested throughout the cool of night and delivered to the winery for crushing. Some parcels are picked to an earlier schedule to capture good natural acidity and contribute structure to the palate. The free run juices are chilled and racked before being treated to a swift vinification for the retention of fresh, lively primary fruit characters. Upon completion the wine is assembled and bottled.


Pale straw with light green hues. Lifted varietal notes of red apple and citrus with background aromas of honeydew melon and white peach. A fresh, elegant wine with zesty white peach, nectarine and lime citrus flavours. The palate structure is tight and long with great natural acidity and lively fresh finish. A good choice with pesto chicken or Thai green chicken curry.

Hanwood Estate Pinot Grigio 2010

McWilliams were amongst the earliest pioneers to identify the sunny soils along the Murray River as being Terra superiore for the husbanding of vines. Hanwood in particular, was an area John McWilliam earmarked for having the potential to service the growth in domestic and export wine consumption. Hanwood Estate takes great care in the nurture of it's italianate varietal vines, painstakingly hand picking the grapes, taking great measure to include only the perfect parcels of fruit for vinification into a vigorous and satisfying Pinot Grigio wine.

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In 1913, John James McWilliam planted the first vines at Hanwood, just south of the thriving agricultural town of Griffith. In 1917 he established McWilliam's Hanwood winery. Individual parcels of Pinot Grigio are hand picked based on stylistic parameters, ripeness and style. Delivered to Hanwood, the fruit is promptly crushed into drainers with skins removed to minimise transfer of colour. Juices are inoculated to yeasts chosen for their potential to enhance aromatics, treated to a cool temperature controlled vinification and kept on lees with a small battonage program to add richness. Hanwood is fermented to dry and racked, assembled and cold stabilized before filtration. Alcohol 11.0%

Medium straw colour. Intense pear and vanilla yoghurt aromas are supported by fresh granny smith apple and musk stick notes. Subtle citrus and peach characters follow. An intensely flavoured palate of pear and green apple, combined with peach and citrus notes. Some excellent texture and acidity give this wine a unique balanced structure, the palate showing excellent fruit weight and extreme length. Drinking beautifully now alongside salmon and vegetable tempura.

Hanwood Estate Sauvignon Blanc 2012

McWilliam's Hanwood Estate is one of the nation's most dependable labels, wines fashioned from high quality fruit grown to the finest vineyards. Hanwood can capitalize on their endowments by selecting the best parcels for inclusion into each wine by virtue of an impressive array of viticultural assets.

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Sauvignon Blanc is harvested at optimum maturity levels during the cool hours of early morning to preserve fresh fruit characters. The winemaking team spends time in the field throughout the growing season, managing their vines and seeing to a minimal irrigation, factors which reduce yields and encourage grapes to develop intensity. Fruit is crushed into drainers, ensuring the best free runs are separated from skins. The pristine juices are slowly settled and fined, racked and warmed before fermentation to preserve crisp flavours and contribute elegance to the finished wine. Upon completion, a course of lees stirring battonage contributes richness and enhances palate weight.


Pale straw with light green hues. An exquisite nose of fresh snow pea and herb integrates beautifully with intense passionfruit, citrus and pineapple. A dry and fresh style showing intense passion fruit and exotic tropical flavours. The fresh acidity is balanced by residual sugar, providing excellent weight and length to a profoundly structured wine.

Hanwood Estate Shiraz 2011

Established 1917 in the midst of the unique agricultural landscapes which form the environs of Griffith, Hanwood Estate stands today as a pillar of winemaking eminence, passionate about making wines of distinction. Within the expanse of operations at Hanwood lies a small winemaking facility, dedicated to handling minimal amounts of the choicest fruit, treated to state of the art vinification techniques and traditional standards of excellence. Hanwood assembles the pick of Shiraz from local vineyards, Heathcote and Gundagai, Hilltops and the Coonawarra.

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McWilliams were pioneers of Australian viticulture, they are old hands sustainable land management and retain access to some of the finest vineyards. An eclectic supply of fruit provides the winemaking team with a pallet from which to construct a wine consistent in style from one year to the next. Smaller berry sizes and lower bunch weights increase colour and flavour intensity. Grapes are vinified in a mixture of static, rotary and open top fermenters, pumped over up to eight times each day or headed down, drained and returned twice daily. After pressing, the wines are matured to infuse complexity and soften the tannins, some components spend time ageing on French and American oak.

Vibrant purple red. Spicy black pepper and dark plums dominate the lively nose. Balanced, fresh chocolate and nutmeg oak give complexity and lift. Fleshy and fruit driven with dominant flavours of rhubarb and black cherry, coupled with varietal black spice. A fine, long tannin finish with judicious oak provides balance and length. Generous, soft and well balanced, a bliss with peppered steak, ciabatta and Grana Padano.

Currently out of stock

Hanwood Estate Shiraz Viognier 2005

A solidly fruit focused, complex Shiraz Viognier, with a tot of Durif providing Je Ne Sais Quoi. Dry, arid conditions prevailed around southeast Australia's winegrowing regions, yet below average temperatures were experienced – very similar to the conditions of the classic 2002 vintage. The result was a refined and delicately flavoured Shiraz Viognier, with amazing depth of flavour and virility. 27.6% Hilltops, 25.7% Limestone Coast, 12.9% Heathcote, 11.4% Orange, 7.8% Riverina, 6.1% Barossa Valley, 3.1% Eden Valley, 3.1% Fleurieu, 2.3% Yarra Valley.

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92.6 per cent Shiraz, 5%7 per cent Viognier, 1.7 per cent Durif. The fruit was fermented in a mixture of static and open top fermenters, for six days on skins. They wine was headed down up to eight times a day to extract the greatest colour and fruit flavours. The gentle method of draining and returning twice daily was undertaken to assist in colour and flavour development, and impart a soft tannin influence to the wine. After pressing, approximately 60 per cent of the wine finished fermentation in contact with oak staves and a portion (20 per cent) transferred to one to three year old French and American oak barrels for up to nine months maturation. Alcohol 13.5% PH 3.5 Acidity 6.5g/L.

Colour is a crimson red, with purple hues. Black plums, white pepper and lifted violets combine with hints of apricot and grapefruit from the Viognier. Plum fruit flavours and black spice dominate the palate. Rosewood-like tannins, huge on flavours, blackberry and tar, blueberry and earth, sweet acony leather and mild gumleaf. A bit of raw cocoa, wet slippery nutella and strawberry-like characters, well integrated oak and lifted white pepper nuances complement the soft, juicy finish. A hugely successfull food wine, that holds it's own and would bring great enjoyment to complicated faire like Moroccan lamb with cous cous. Drinking well now or can be cellared carefully for up to two more years.

Plant a six-inch nail in this soil, water it and in a year you will have a crowbar

So said John James McWilliam when he arrived in Hanwood in 1913. The development of the Riverina region as a major wine producing area was primarily due to the foresight of the McWilliam family. The Riverina, and Hanwood in particular, was an area John James McWilliam the son of McWilliam's founder, Samuel McWilliam had identified earlier as having the potential to service the growing domestic and export wine markets.

In 1913, John James McWilliam planted the first vines at Hanwood, just 8kms south of the thriving agricultural town of Griffith in New South Wales; and in 1917 he established McWilliam's Hanwood winery. Today, this same winery is a large modern facility, one of the largest in the region - with an average crush of 18,000 tonnes and a storage capacity of more than 22 million litres.


Not only was he responsible for the trial of premium varieties previously unknown in the district, he was also responsible for leading the way in developing the winery technology necessary to produce table wines in a hot summer climate. Just as John James led the way in 1913, so it was Glen McWilliam that pioneered the region's move into table wines during the mid-1950s. The Riverina is today credited with producing more than two-thirds of New South Wales wine and almost one-quarter of Australia's total wine production. The constant, even rainfall, rich and fertile soil and warm temperatures during the ripening season make the Riverina ideally suited to viticulture. McWilliam's Hanwood Estate - one of Australia's leading premium quality wine ranges, is a blend of high quality fruit from a range of vineyard sites within South Eastern Australia. McWilliam's Hanwood Chardonnay is one of the most consistently awarded white wines at its price point and arguably the fastest growing Chardonnay in the domestic market.	Fruit is predominantly sourced from the Riverina and Hilltops regions in New South Wales, the Yarra Valley in Victoria, and Coonawarra in South Australia. The diverse fruit supply provides the winemaking team with a broader range of blending options and enables them to produce a range of wines that are high in quality and consistent in style from one year to the next.
McWilliam's Hanwood winery is distinguished by its barrel-shaped cellar door tasting room and the large array of old bottles and winery memorabilia displayed in a 17 metre-long museum in the shape of a bottle. McWilliam's range of red, white and fortified wines, as well as limited-release Cellar Door only wines, are available for tasting at McWilliam's Hanwood Cellar Door.

WARNING Under the Liquor Control Reform Act 1998 it is an offence to supply alcohol to a person under the age of 18 years. The penalty exceeds $6,000
It is an offence for a person under the age of 18 years to purchase or receive liquor. The penalty exceeds $500. Victoria Licence 31952713

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