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Old Australian Label is New to AmericaBy Darryl BeesonMc William's is one of Australia's oldest and most award winning family owned wineries. They possess a passion that shows in the contents of the bottle. Since 1877, when Samuel McWilliam planted his first vines at Corowa in New South Wales, successive generations of the McWilliam family have been been expanding their base of fine winemaking in Australia. For more details, visit www.mcwilliams.com.au. McWilliam's Hanwood Estate Shiraz, Australia 2000 Hanwood Estate actually refers to grapes derived from numerous select vineyards, primarily in Riverina, but accented with grapes from important regions elsewhere. "Sweet berry fruit flavors are balanced by a fine structure," says Jim Brayne, winemaker. "This vibrant brick-red colored wine is soft, rich and persistent with black cherry, liquorice and plum fruit flavors integrated with vanilla and coffee bean characters derived from barrel maturation." The makers suggest matching this red wine with meat dishes including curried pork loin, ginger rubbed beef filet with sweet potatoes, or herb crusted lamb chops. McWilliam's Hanwood Estate Chardonnay, Australia
2002 "This chardonnay exhibits a pale yellow with light straw green hue," describes Brayne. "The wine's fresh peach and melon flavors are joined by toasty vanilla oak and a long, crisp finish." The makers suggest serving this wine with any number of fish dishes, to include grilled salmon, Thai swordfish salad, freshly shucked oysters, not to mention baby new potatoes. McWilliam's Hanwood Estate Merlot, Australia 2002 "This merlot has a crimson magenta hue," boasts Brayne. "A lifted violet and ripe plum fruit aroma combines beautifully with the sweet vanilla and mocha oak characters." The makers suggest that this red be paired with grilled lamb kebabs, marinated veal chops or gourmet sausages. McWilliam's Hanwood Estate Cabernet Sauvignon,
Australia 2002 "There are herbal and blackberry flavors within a good tannic structure," says Brayne. "The rich palate is dominated by black chocolate along with cedar and spicy cinnamon oak characters." The makers suggest that this red be served with spicy beef fajitas, fire-roasted beef tenderloin, grilled sirloin steaks as well as gourmet pizzas. Brands- McWilliam's of Coonawarra Shiraz, 1999 There are aromas of raspberry, plum and tropical coconut oak complexities. "The rich palate shows up front spicy white pepper and plum fruit," proclaims Brayne, "then dark chocolate and vanillin oak character and a long, fine grained tannin finish." Brands- McWilliam's of Coonawarra Cabernet
Sauvignon, 1999 The aromas are packed with concentrated plum and blackberry. "There is a note of the classic Coonawarra mint in the nose, as well as dark chocolate and cedar," observes Brayne. "The palate is complex and fruit driven showing rich blackcurrant, plum and mulberry fruit with cocoa powder and spicy oak characters." The makers suggest that this wine be served with roast rosemary and garlic lamb or game dishes such as breast of duck in a red wine jus. McWilliam's wines are impressive winners in the Australian wine show circuit. In the year 2002 alone, they earned a total of 25 trophies and 482 medals in national shows. They were named "Most Successful Exhibitor" at seven major Australian wine shows that year: Brisbane, Cowra, Melbourne, Hunter Valley, Griffith and Perth. Darryl Beeson travels the world looking for great wine values. In the past, he has been wine steward or cellar master for The Mansion on Turtle Creek, Voltaire, and The Adolphus Hotel. Not one for stuffiness or secret handshakes relative to wine, this Texan might now be described as a "ki-yi-yippee sommelier, sommelier." Beeson reports on wine, spirits, food and travel for numerous publications. |
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