McWilliam’s McW 660 Reserve Tumbarumba Chardonnay

A true expression of the rich diversity and elegance of high altitude wines, the McW 660 range is a testament of McWilliam’s Wines understanding of the relationship that exists between the land, the climate and the winemaker. Harvested from vines grown at an average of 660 metres above sea level, these wines are medium bodied with intense flavour.

ALC/VOL : 13.5  %
COLOUR : Pale straw yellow with green hues.
WINEMAKER : Andrew Higgins

FOOD PAIRING SUGGESTION : Grilled salmon with lemon butter sauce or Roast Chicken with spring vegetables

PEAK DRINKING : Under prime cellaring conditions this wine has the ability to cellar well for up to nine years.


Tumbarumba, NSW


Bright citrus and white nectarine with a gunflint and biscuity oak.


A focused and linear palate which is richly textured with flinty acidity. Creamy grilled cashew nut is matched with depth of citrus fruit flavour and drive, completed by a long seamless finish.


James Halliday
Wine Companion 2018

A very well made wine with high quality grapes the cornerstone. There is a purity to the white peach, nectarine and citrus flavours, oak an essential means to the end, but not of particular significance in the flavour profile. Great value.

John Lewis
Newcastle Herald

THE McWilliam’s family wine company was an early champion of the Tumbarumba area on the slopes of the NSW Snowy Mountains, producing wines from there for more than a decade. Here we have a refreshing Tumbarumba chardonnay that is green-tinted straw in the glass and has aromas of orange blossom and crushed almonds. The front of the palate shows crisp white nectarine flavour and elements of pear, melon, gunmetal and cashew oak integrate on the middle palate. Flinty acid features at the finish. It would go well with steamed panko-crusted flathead fillets with hand-cut chips and aioli. The $19-a-bottle McW 480 range also features two Tumbarumba wines, a 2017 sauvignon blanc and a 2017 pinot grigio as well as a 2015 Hilltops cabernet sauvignon.