Barwang

Vinification and Maturation Vinified in a mixture of static, rotary and open top fermenters for up to a period of eight days on skins. The final blend underwent extended maceration on skins for a period of three weeks which aided in softening tannins, filling out the palate and creating a supple but rich mouthfeel. After pressing, the wine was matured in tank in contact with American and French oak for up to nine months prior to the final blending and preparation for bottling.

Vinification and Maturation Carefully selected vineyards of Chardonnay were chosen based on their ability to provide grapes for this crisp, unoaked style. The grapes were harvested at different ripeness levels to allow the winemaking team the maximum opportunity to create a blend consistent with previous years. In the cool of the night, the grapes were promptly delivered to the winery and crushed into McWilliam's drainers, allowing the finest free run juice to be separated from the grapes. This juice was then chilled and racked before fermentation in tank. After six weeks lees stirring to build weight into the wine, the base wines were left to mature in tank. This extended lees contact helped produce a full and rich palate without the need for oak usage. The wine was then blended prior to bottling.

An award-winning brand renowned for its consistent quality and value-for-money, Barwang wines are sourced from the cooler climate regions of New South Wales to deliver expressive, distinctive flavours. Their Shiraz is a vibrant, medium-bodied wine displaying classic spicy red cherry fruits, coupled with supporting fresh biscuity oak. This is a wine that continually over delivers for its price, the same can also be said of the entire Barwang range