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Hanwood Estate Amontillado Sherry
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This fine aged Amontillado is a blend of dry, sweet and traditional flor sherry components, with an
average age of three years. It has been constructed with a blend of four neutral grape varieties
including Palomino.
The fruit is sourced entirely from long-term contracted growers in the Riverina wine region in New
South Wales.
The Flor component is made using traditional Spanish methods. The wine is stored in old oak barrels
(between five and 40 years old) and inoculated with this film-forming yeast for a period of 18
months. The by-products created by this process are what contribute to the wine’s distinctive and
characteristic nutty rancio aroma and freshness.
The sweet sherry component is made by fermenting the free-run juice and a small percentage of
the pressings. The fortification process takes place gradually during fermentation, with the addition
of no more than two per cent of the high quality neutral spirit at any one time. This allows the
winemakers to arrest fermentation at precisely the desired level of sweetness. This gradual
fortification also allows for better alcohol integration, resulting in seamless flavours and aromas.
The wine is then clarified, filtered and matured in small, old oak barrels for 18 months.
The dry sherry component is fermented and fortified in a similar fashion to the sweet component.
However, fortification coincides with the fermentation reaching dryness.
Finally, the three components are blended in varying proportions. The wine is then cold stabilised
and filtered prior to bottling.
The result is a wine of great complexity and depth. It is golden in colour, with distinct copper hues
and has a nutty, rancio bouquet. The palate is full and mellow with vanillin oak flavours and a
clean, dry and fresh finish.
*Tasting notes provided by McWilliam's Wines.
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| Don't Pay: $15.99
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WBW Rating: 92/100
Closure: Stelvin
Region: Assorted Premium Regions |
Winemaker:
Drink now until: the time the fire dies down.
Alc/Vol: 18 %
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