J.J. McWilliam's Cabernet Merlot
Fruit aromas of plum, black currant and licorice and enhanced with subtle vanillin oak. The palate is soft with subtle tannin and well weighted with fruit flavours of plum and cassis flowing through to a sweet oak finish.
Fruit parcels were picked early in the morning to avoid the heat of the day and crushed immediately to automated stainless steel fermenters and inoculated with carefully selected yeasts. During the six day fermentation the wine was pumped over five times a day to maximise flavour and colour extraction. Once fermentation was complete the wine was then pressed off into a mixture of French and American oak and allowed to mature for a period of nine months. Upon completion, selected parcels of Cabernet Sauvignon and Merlot were blended together to form this traditional blend. The final wine was the lightly fined to remove any excess tannin before bottling.
The McWilliam family name stands for a long history of excellence in winemaking, a tradition which stretches back to the earliest days of the Australian wine industry. Since 1877, when founder Samuel McWilliam first planted vines on the banks of the Murray River in New South Wales, the McWilliam family have produced six consecutive generations of winemakers. The wines made by McWilliam’s are more than just benchmark expressions of Australian winemaking. They are wines that draw on more than 139 years of experience, wines that tell a story of a family’s passion for winemaking.
Food Pairing Notes
Pair with Spiced Venison with Wild Mushroom and Truffle Sauce.