"In the 25th year of Margan and with 50 vintages under my belt I have finally won the title of Hunter Valley Winemaker of the Year. It can take a long time to become an overnight success! I was honoured to be awarded Viticulturist of the Year in 2015 in recognition of the innovative practices we have been implementing in the vineyard and the results of this, ‘the fruits of that labour’ to pardon the pun, have really started to show in recent years with the wines we are making. It is a competitive wine world and every winemaker needs to keep getting better at what they do, and I think we are making better wines than we have in the 25 years history of Margan. The wines I have selected for this pack are ones that have helped my win this prestigious title.” Andrew Margan, 2021 Hunter Valley Winemaker of the Year

2021 WHITE LABEL FORDWICH HILL SEMILLON

Hunter Valley Semillon is lean and racy in its youth but develops texture and complexity with age. It also will reflect the origins of where it is grown. This one is planted on the dolerite soils of the Fordwich Sill which leaves its footprint by way of a richer and softer wine with more palate weight in its youth, as opposed to Semillon grown on grey clay or alluvial soils.

2021 WHITE LABEL CERES HILL ALBARINO

Albariño originates from the north west coastal regions of the Iberian Peninsula. Like the Hunter Valley this region is also classified as warm maritime and its wines are low in alcohol and acid focused. We were the first in the Hunter Valley to plant Albariño on our Ceres Hill Vineyard in 2014 and the second in Australia. This is a great food wine and pairs with most things you would add a touch of lemon to. It is of course a classic catch with fresh seafood.

Margan Barbera was the variety that established us as ‘pioneers of alternative varieties’. Andrew is a big fan of Italian varieties and we researched this grape to see if it would work here in the Hunter. Back in the late 1990’s the region mainly had the standard line up of iconic Hunters – Semillon, Shiraz and also Chardonnay- and we wanted to see what else would work. Barbera originates from the North West of Italy and we were the first to plant this red grape here in 1998. It’s a long story but the clone we have planted is an Italian original and produces wines of true varietal definition and Italian personality.

These two varieties are planted as a Field Blend on the Saxonvale Vineyard. The entire Hunter has Shiraz vines, but we are not sure who had the foresight to plant the Mourvèdre back in the late 1960’s. However, we now have this vineyard and are glad they did. The original plantings were trained as ‘bush vines’ and the variety mix is about 85% Shiraz and 15% Mourvèdre. We first released this wine in 2005 and it is a consistent favourite with a real cult following.

Our Winemaker of the Year Celebration Dozen contains three of each of the above vintages.

No further discounts apply.

NV MARGAN BLANC DE BLANCS

Blanc de Blancs is a French term meaning ‘white from white’ and refers to a classic champagne style made entirely from chardonnay. We can’t call ours champagne, but we make it in a method traditional to this famous sparkling wine region.

Vineyard

The Chardonnay used in the base wine is sourced from 40yr old vines on our Saxonvale vineyards which are located on the red volcanic clays of the Fordwich Sill. This is usually our first pick of the vintage to achieve a low alcohol and high natural acidity.

Winemaking

We pick the chardonnay grapes at lower sugar levels which gives fruit with crisp green apple characters and refreshing acidity. We ferment in stainless steel and then blend with wine from previous vintages to create our ‘house style’. More yeast is added to this blend which is then bottled where it undergoes secondary fermentation (to create the bubbles and keep them trapped in the bottle). The sparkling wine then stays ‘on lees’ for 18 months to develop toasty, biscuit notes.

Tasting Notes

Intensely aromatic and fresh, made from 100% chardonnay and blended from the harvest of various years to ensure consistent quality. It’s a crisp, fresh style exploding with white stone fruits, nutty complexity and green apple acidity. 

Vine Age/Clone

40yr old/Busby

Food Match

Oysters, Sashimi, Parfait

Cellaring Potential

5 to 10 + years

Wine Composition

pH                                                  3.09

Titratable Acidity                          10 g/L

Alcohol                                            12.5%

Residual Sugar                               2 g/L

2017 TIMBERVINES AGED RELEASE SHIRAZ
This range showcases the ageing potential of Hunter Valley Shiraz which is renowned for its unique style, elegance and capacity to age. We launched this range in 2003 as we really wanted our wine lovers to experience these wines with some extra age but know that sometimes patience runs out and the wines don’t make it until then. We decided to carefully mature these wines ourselves and then release them after five years ready to enjoy. Our aged release Shiraz is only made in limited quantities in exceptional years and is a true celebration of Hunter Valley terroir.

Growing Season

The 2017 Hunter vintage produced outstanding quality wines rivalling the renowned 2014 vintage. The hot dry ripening conditions provided us with clean, ripe flavoured fruit with firm tannins.

Vineyard

The grapes for this wine are carefully selected parcels of our heritage clone Shiraz from our Timbervines Vineyard, grown on the red volcanic soils of the Fordwich Sill. There are eight unique blocks, all grafted with different heritage clones on to 50yr old rootstocks, which we select the best performing blocks for each vintage.

Winemaking

The wine is a blend of the best press cuts from all our Timbervines Shiraz vineyards which is characterised by concentrated fruit intensity and higher tannins. These press cuts are pressed directly to new French oak barriques to go through secondary fermentation and continue maturation for 18 months. Tasting Notes

The wine is concentrated in colour, aroma and flavour. The nose is rich with blueberry, blackberry and tobacco, while the palate replicates this with additional cassis, blackberry and dark chocolate. The oak frames the fruit and adds tannin, spice and structure.  The finish is long and complex, this wine will continue to age.

Wine Composition

pH                                                    3.44

Titratable Acidity                             6.9g/L

Alcohol                                             14.0%

Residual Sugar                                  <1g/L

Food Match

Osso buco with paremesan polenta and gremolata

Cellaring Potential

20 years plus

2016 FRANCIS JOHN MARGAN AGED RELEASE SEMILLON

If it weren’t for my father, Frank Margan, I would never have become a winemaker. He first planted grapes in the Hunter in 1965 and it was from those days that I fell in love with growing grapes and making wine. After my Dad passed away, I took cuttings from his DeBeyers Vineyard and replanted them on our own Timbervines Vineyard, in the volcanic soil of the Fordwich Sill. Handpicked, handmade and carefully cellared for 5 years, this wine is now ready to enjoy! Dad always loved Hunter Valley Semillon and this is my tribute to him. - Andrew Margan

Growing Season

The 2016 vintage was a cooler vintage and made elegant whites with flavour and direction. The fruit from this vintage was selected for its finesse and balance that have allowed me to make a Semillon with lots of acid and a fine structure, with age ability unlike any other area in Australia can produce.

Vineyard

The fruit for this wine comes off our small one hectare Francis John Margan or ‘FJM’ block. Situated on our Timbervines Vineyard on the red volcanic soil of the Fordwich Sill, this vineyard is planted with cuttings taken from the DeBeyers vineyard that Frank Margan planted in the late 60s.

Winemaking

The juice was fermented at cool temperatures to preserve delicate fruit characters. Our Aged Release Semillon has been made in a very pure style to reflect the traditions of the area. Strength of acid and line and length are the keys to the ageing style and this wine has been specifically made to have this covered. 5 years of bottle maturation allows both the young wine and the older wine to be seen in the one glass. This wine shows great ageing potential, well beyond the five years at release.

Tasting Notes

Semillon at five years of age shows just why this is one of the great wine styles of the world. It has a wealth of complex flavours, a soft but lingering acidity and a never-ending finish. The colour is still pale straw and the nose shows lemon peel, lime zest and a touch of honeysuckle. The palate has a range of citrus flavours- lemon grass, grapefruit, lime sorbet as well as a touch of honey and macadamia. The finish is long and lingering.

Wine Composition

pH                                      3.21       

Titratable Acidity               6.4 g/L 

Alcohol                               11.5%     

Residual Sugar                   <1g/L     

Food Match

Freshly shucked oysters with finger lime and cracked pepper

Cellaring Potential

15 years +

2021 WHITE LABEL CERES HILL ALBARINO

Albariño originates from the north west coastal regions of the Iberian Peninsula. Like the Hunter Valley this region is also classified as warm maritime and its wines are low in alcohol and acid focused. We were the first in the Hunter Valley to plant Albariño on our Ceres Hill Vineyard in 2014 and the second in Australia. This is a great food wine and pairs with most things you would add a touch of lemon to. It is of course a classic catch with fresh seafood.

Growing Season

With much welcomed spring rain in 2020 we saw excellent canopy balance through all vineyards for our 2021 vintage. A mild summer allowed for excellent acid retention and a long ripening period resulting in elegant fruit character and seamless acid balance in white wines coming from 2021.

Vineyard

Planted in 2014 on the Sandy Loam behind our kitchen garden on our Ceres Hill property. Traditionally in Spain, Albariño is trellised on tall pergola style structures designed to provide maximum shade to the fruit. We use a modern style of trellis here (vertical shoot positioning) but are mindful of shaping the leaf canopy to also shelter the bunches. Too much direct sun can encourage the development of flavours that we don’t want.

Winemaking

We hand pick these grapes with exceptionally high natural acidity. We ferment the juice in stainless steel tanks using a small volume of solids and wild yeasts to achieve more savoury aromatics. Extended lees contact post fermentation resulted in a textural complex wine

Tasting Notes

The wine has aromatic notes of lime zest and crisp, nashi pear and sea spray. The palate has juicy lime, sherbet, grapefruit, pear and lemon balm. The palate is textural with mineral notes and finishes with refreshing acidity and a characteristic touch of salinity, paying homage to its coastal origins.

Wine Composition

pH                                                          3.28

Titratable Acidity                                8.7 g/L

Alcohol                                                  12.5%

Residual Sugar                                     < 1g/L

Vine Age

7 years

Food Match

Grilled garfish with harissa roasted capsicum, squash and eggplant

Cellaring Potential

10 + years

2019 WHITE LABEL CERES HILL CHARDONNAY

Our Ceres Hill Chardonnay block is a small one-hectare block planted over two decades ago with the help of parents and the hinderance of small children. The grey clay, south facing slope has reduced direct sunlight exposure and consistently provides a refined elegant style of Chardonnay. These vines are now mature and have their own personality difference to our Timbervines Chardonnay we grown on red clay, so we bottle it separately and celebrate the difference.

Growing Season

Small bunches and intensely flavoured fruit with bright aromatics were a characteristic of the 2019 vintage, resulting in beautifully ripe and healthy fruit that we handpicked in mid-January. Fruit quality was exceptionally high especially in Chardonnay and Semillon.

Vineyard

Our Ceres Hill Chardonnay vineyard is planted on grey clay below our family house. This vineyard is on a south facing slope which helps to produce fruit that has a finer flavour and high natural acidity. 

Winemaking

The wine is wild fermented, in a mixture of stainless steel and older French oak puncheons. We lees stir this wine once a week for 9 months to build the texture of this wine to meet its fine fruit. Minimal fining and filtration allow us to capture the vineyard characters in the glass.

Tasting Notes

This wine has a lovely balance of savoury aromas, pure fruit and refreshing acidity. The palate is rich and textured with a long lingering finish of citrus fruit. The oak is subtle giving a touch of spice and frames the fruit without overpowering.

Wine Composition

pH                                                          3.30

Titratable Acidity                                7.9 g/L

Alcohol                                                  12 %

Residual Sugar                                     < 1g/L

Vine Age

50 years

Food Match

Linguine vongole with parsley and chilli

Cellaring Potential

10 + years

19 HUESGEN & MARGAN TRABENER WŰRTZGARTEN RIESLING

Back in the vintage of 1981 when I was working at Tyrrell’s here in the Hunter Valley I had the pleasure of working beside a young German who had come to Australia for the harvest businesses in the late nineties. In 2018 I visited Germany with my family, to travel their wine regions, and once again caught up with Ado and his wonderful family. From that meeting we decided that we needed to make some wine together! Made using German handcrafted viticulture and handpicked at optimum ripeness before made using Australian winemaking techniques.

Tasting Notes

Picked at the ideal ripeness of 12.1 % sugar and 8 g/l of acid with ripe primary fruit characters of nashi pear and a prickly acidity. The wine evolved out of fermentation with hints of ginger and lychee and ripe pineapple on the nose. The palate is balanced and structured around its strength of ripe fruit and lifted acid backbone. A small level of phenolics left in the wine has helped to strengthen the back palate of the wine. It is built to drink now and to age.

Wine Composition

Titratable Acidity                                   7.6g/L    

Alcohol                                                   12%        

Residual Sugar                                       7 g/L       

Food Match

Truffle and mushroom risotto with Parmesan Reggiano

Cellaring Potential

20 years plus

2021 ROSE & BRAMBLE ROSÉ

Andrew made a great Rosé, Margan Shiraz Saignée, for about 20 vintages and then got bored with it so declared he wouldn’t make it anymore. Just as the Rose’ boom hit! Lisa decided to take over the project and with our winemaker Nicole Wilson and daughter Alessa Margan they re-worked the style, renamed the wine Rose & Bramble and designed a new label. Since we launched it in 2018 it has won medals, trophies and fans. Andrew is still part of the picture – he grows the grapes – and reluctantly acknowledges that he is also a fan of the new style.

GROWING SEASON

With much welcomed spring rain in 2020 we saw excellent canopy balance through all vineyards for our 2021 vintage. A mild summer allowed for excellent acid retention and a long ripening period resulting in elegant fruit character and seamless acid balance in white wines coming from 2021.

VINEYARD

This wine is mostly sourced from our Ceres Hill Vineyard (Merlot and Barbera) with these grapes grown on the parcels of red volcanic soils. We add a small volume of Pinot Grigio grown on our Saxonvale Vineyard on the Fordwich Sill which adds texture to the palate.

WINEMAKING

Our Rosé is made using a combination of varieties and winemaking techniques. A blend of Shiraz, Merlot and Barbera picked and pressed off skins immediately to achieve a faint salmon blush and encourage floral aromatics and elegant fruits. The Pinot Grigio component Is handpicked and fermented on skins to contribute texture to the palate.

TASTING NOTES

The wine has lifted berry aromas and a rose petal perfume with mulberry, strawberry, and pink grapefruit on the palate. The finish is dry and refreshing and the palate has lots of texture. An eclectic approach to winemaking has produced a dry wine packed with mouthfeel and fresh fruit.

WINE COMPOSITION

pH                                                                  3.25

Titratable Acidity                                       7.5 g/L

Alcohol                                                         12 %

Residual Sugar                                           < 2g/L

VINE AGE/CLONE

50 years / Busby

FOOD MATCH

Kangaroo steak tartare with quails’ egg and toasted brioche

CELLARING POTENTIAL

2-3 years

2019 WHITE LABEL SAXONVALE MOURVÈDRE
The entire Hunter has Shiraz vines, but we are not sure who had the foresight to plant a field blend of Shiraz with Mourvèdre back in the late 1960’s. We now have this vineyard and are glad they did. We usually blend the Mourvèdre with Shiraz, however In 2019 the quality of Mourvèdre was exceptional so we handpicked a selection of the rows at the top of the block and kept this fruit separate through fermentation and maturation. When we took it out of barrel 18 months later, we deemed the quality of this batch high enough to bottle as a straight Mourvèdre which we had never done before. It is the first and the only Mourvèdre made in the Hunter.

Growing Season

Small bunches and intensely flavoured fruit with bright aromatics was a characteristic of the 2019 vintage, resulting in beautifully ripe and healthy fruit that we hand picked in mid January. Fruit quality was exceptionally high

Vineyard

Our Saxonvale Vineyard has fifty year old Shiraz and Mourvèdre vines which are interplanted as a field blend on a three hectare block growing on the red volcanic soils of the Fordwich Sill. We usually harvest this block together as a field blend, but in exceptional vintages we hand a small amount of Mourvèdre to express as a single variety.

Winemaking

The Fruit for this wine was handpicked and fermented in a temperature-controlled environment.  After fermentation, the wine was placed in old used French oak barriques and puncheons where it matured for 18 months prior to bottling.

Tasting Notes

Deep ruby in colour with aromas of raspberry, cherry, and mulberry. The palate is rich with bright red berry fruits and cherry cola, soft tannins and fresh acidity drive the finish.

Wine Composition

pH                                                          3.45

Titratable Acidity                                 6.9g/L

Alcohol                                                  14.0%

Residual Sugar                                     <1g/L

Food Match

Duck breast with confit cherry and cauliflower puree

Cellaring Potential

Enjoy now or cellar over the next ten years.

Accolades

Gold Medal Hunter Valley Wine Show 2020

Gold Medal NSW Wine Show 2020

Trophy Best Other Red Varietal NSW Wine Show 2020

Margan Barbera was the variety that established us as ‘pioneers of alternative varieties’. Andrew is a big fan of Italian varieties and we researched this grape to see if it would work here in the Hunter. Back in the late 1990’s the region mainly had the standard line up of iconic Hunters – Semillon, Shiraz and also Chardonnay- and we wanted to see what else would work. Barbera originates from the North West of Italy and we were the first to plant this red grape here in 1998. It’s a long story but the clone we have planted is an Italian original and produces wines of true varietal definition and Italian personality.

Growing Season

Small bunches and intensely flavoured fruit with bright aromatics were a characteristic of the 2019 vintage, resulting in beautifully ripe and healthy fruit that we handpicked early February. Fruit quality was exceptionally high.

Vineyard

Our Barbera vineyard was planted In 1998 with cuttings from an original Italian clone on our Ceres Hill vineyard, just behind the winery on a streak of red volcanic soil. The great thing about Barbera is that it holds its acidity while achieving full flavour (phenological) ripeness making It very suitable to growing In the changing climate.

Winemaking

We hand pick the grapes at optimal ripeness and ferment under cool conditions using cultured, aromatic yeast. The wine was placed in a mixture of small and large older French oak barriques (225 litres) and puncheons (500 litres) where it matured for 12 months prior to bottling.

Tasting Notes

The wine is vivid purple in its youth with lifted aromas of red fruits- strawberry, raspberry, cherry and red current. The palate reflects the nose but also has savoury bramble berry and fresh mulberry notes. Touches of spicy star anise add extra interest and the tannins are soft and silky. The bright acidity gives a long, refreshing finish.

Wine Composition

pH                                                          3.46

Titratable Acidity                                7.0g/L

Alcohol                                                  13.5%

Residual Sugar                                     <1g/L

Food Match

It is a great food wine as the acid cuts through richer red meats like lamb. It matches well with hard cheese and is lighter in body and alcohol than many red wines. 

Cellaring Potential

10-15yrs

2018 WHITE LABEL TIMBERVINES TEMPRANILLO GRACIANO SHIRAZ

Inspired by some great Spanish wines and their versatility with food, we pioneered the inter-planting (field blend) of these 3 varieties together here in the Hunter Valley in 2010. Picked at the same time and vinified together as a single wine we find the Tempranillo provides the rich fruit, Graciano gives lifted floral notes and acidity and the Shiraz provides the tannin and extra structure.

Growing Season

Low yielding, high quality, clean fruit at full ripeness was a hallmark of the excellent 2018 vintage. In 2018 this vineyard was picked in the last week of February celebrating the end of vintage and the end of working weekends!

Vineyard

The grapes are from our Timbervines Vineyard planted to red volcanic soils and cover a tiny 2 hectares. The three varieties are inter planted as a Field Blend. The challenge when making wine from a field blend is that the different varieties ripen at different stages so the art of making good wine involves balancing these ripeness’s. We enjoy the unpredictability of this and that the conditions of the vintage and the terroir will dictate the style of wine each year.

Winemaking

All three varieties were harvested and fermented together under cool conditions using cultured aromatic yeast.  After fermentation the wine was placed in a mixture of new and used French and American oak barriques and puncheons where it matured for 12 months prior to bottling.

Tasting Notes

This is perfectly balanced, medium bodied wine with bright plush fruit, silky tannins and well-defined acidity which gives a long, refreshing finish. The nose has violets and black fruits and the palate has loads of forest berries, a touch of dark chocolate, soft tannins and refreshing acidity.

Wine Composition

pH                                                          3.46

Titratable Acidity                                7.1g/L

Alcohol                                                  13.5%

Residual Sugar                                     < 1g/L

Vine Age

10 years

Food Match

Duck and pork belly cassoulet, with creamy parmesan polenta

Cellaring Potential

20 + years

These two varieties are planted as a Field Blend on the Saxonvale Vineyard. The entire Hunter has Shiraz vines, but we are not sure who had the foresight to plant the Mourvèdre back in the late 1960’s. However, we now have this vineyard and are glad they did. The original plantings were trained as ‘bush vines’ and the variety mix is about 85% Shiraz and 15% Mourvèdre. We first released this wine in 2005 and it is a consistent favourite with a real cult following.

Growing Season

Low yielding, high quality, clean fruit at full ripeness was a hallmark of the excellent 2018 vintage. Mourvèdre is a late ripening variety making this field blend one of our last picks every year. In 2018 this vineyard was picked in the last week of February.

Vineyard

Planted as a field blend, the grapes were picked from a 3 hectare block on our Saxonvale vineyard. Mourvèdre thrives in a hot, dry climate and produces small bunches of intensely flavoured berries. The Mourvèdre ripens later than the Shiraz so we wait until it is ready and pick it all together. The Shiraz is very ripe at this stage, so the style of wine is bigger and has a higher potential alcohol than our other reds.

Winemaking

The grapes were picked and co-fermented under cool conditions using cultured aromatic yeast. The wine was then placed in new and old French oak barriques where it matured for 12 months prior to bottling. The intense tannins of the Mourvèdre help lift the spicy notes of the Shiraz.

Tasting Notes

Aromas of blackberry and black currants, followed by a palate of cocoa and rich forest fruits. Fine tannins and subtle oak frame the fruit providing a fuller style of Hunter Valley Shiraz with lifted aromatics from the Mourvèdre.

Wine Composition

pH                                                          3.48

Titratable Acidity                                7.1g/L

Alcohol                                                  14%

Residual Sugar                                     < 1g/L

Vine Age

60 years

Food Match

Slow cooked lamb shoulder, heirloom carrots, parsnip puree

Cellaring Potential

20 + years

Growing Season

Small bunches and intensely flavoured fruit with bright aromatics was a characteristic of the 2019 vintage, resulting in beautifully ripe and healthy fruit that we hand picked in mid January. Fruit quality was exceptionally high.

Vineyard

Whilst looking for diversity in shiraz within our vineyards, 9 years ago Andrew asked some his mates who owned Heritage Vineyards in Pokolbin for some buds to graft over a 30-hectare block of 50 year old Shiraz vines. We grafted 6 different clones of Shiraz onto the 50yr old rootstocks, and 9 years later we now have six different clones producing some very interesting results. The BC4 block always stood out from other blocks due to its vibrancy of fruit and soft framed tannins and is the first block of these heritage clones that we have bottled separately as a standalone wine.

Winemaking

We use ‘partial carbonic maceration’ which is a fermentation technique made famous from the Beaujolais region in France. It results in a complex, bright and fruit forward red wine with soft, velvety tannins. The wine was placed in a mixture of 3 and 5-year-old French oak puncheons (500 litres) for six months before bottling early to be enjoyed as a fresh, fruit driven style.

Tasting Notes

Bright purple in colour with lifted aromas of blueberries, blackberries, and violets. The palate has loads of vibrant blue and black fruits, a touch of liquorice and juicy mulberries. The tannins are soft and silky, and the finish is refreshing.

Wine Composition

pH                                                          3.45

Titratable Acidity                                  6.9g/L

Alcohol                                                  13.5%

Residual Sugar                                     <1g/L

Food Match

Steak tartare with toasted brioche and quails eggs

Cellaring Potential

10 to 15 years

2018 WHITE LABEL FORDWICH HILL SHIRAZ

Hunter Valley Shiraz is generally a lower alcohol more savoury alternative to most big Australian Shiraz. Featuring medium bodied soft tannins and more elegance and acid than most. I select the grapes for this limited volume shiraz from the volcanic soil vineyard of the easterly facing Fordwich Hill. This aspect allows for the accumulation of great flavour whilst maintaining the natural acidity of the wine.

Growing Season

Low yielding, high quality, clean fruit at full ripeness was a hallmark of the excellent 2018 vintage. The 2018 vintage had the earliest start we have ever experienced with the first fruit coming in on the 4^th of January. Our Fordwich Hill Shiraz was hand picked the second week in February and showcased great flavour and tannin balance.

Vineyard

This Shiraz is grown on our Fordwich Hill vineyard, a small 3-hectare Easterly facing block planted on red volcanic soils in the early 1970’s. The age of these vines result in natural low yields and intensely concentrated fruit. 

Winemaking

We ferment using partial ‘carbonic maceration’ to enhance the bright fruit aromatics and give a complex red wine with smooth tannins. The wine was placed in a mixture of 1 and 2-year-old French oak barriques for 12 months.

Tasting Notes

Bright blueberry aromatics a distinct flavour we see each year from the fruit off our Fordwich Hill vineyard. The palate is full of raspberry and mulberry fruits with a touch of chocolate framed with subtle oak and velvety tannins.

Wine Composition

pH                                                          3.44

Titratable Acidity                                7.2g/L

Alcohol                                                  13.5%

Residual Sugar                                     < 1g/L

Vine Age

50 years

Food Match

Dry Aged Waygu, Potato Gratin, Béarnaise

Cellaring Potential

20 + years

Accolades

Gold medal NSW Wine Show

96 points James Halliday

Silver Medal NSW Wine Show

94 points Mike Bennie The Wine Front

92 points Nick Butler The Real Review

We are proud sponsors of the Norths Rugby Club. Enjoy our Shoremans Dozen pack consisting of our certified sustainably farmed wines.

We have 100 hectares of distinguished Margan vineyards, across two locations in Broke, Hunter Valley. These vineyards are planted to a mixture of 50-year-old traditional Hunter varieties and pioneering alternatives we have planted ourselves. Most of the vineyards are planted on the unique soil of the Fordwich Sill providing our wines with their special sense of place. Enjoy these while you support Norths Rugby take home the 2021 Shute Shield!

Shoremans Dozen contains:

1 x 2019 Ceres Hill Semilllon

1 x 2015 Saxonvale Verdelho

1 x 2018 Timbervines Tempranillo Graciano Shiraz

1 x 2018 Saxonvale Shiraz Mourvedre

3 x 2018 Margan Merlot

3 x 2017 Margan Semillon

2 x 2019 Margan Shiraz

2018 WHITE LABEL SAXONVALE CABERNET SAUVIGNON
The Hunter Valley is mainly known for Shiraz, not so much for the other noble variety of France, Cabernet Sauvignon. Having said that, a handful of Hunter producers make excellent Cabernet when planted with the right clone to the right soils and we think we are one of them. Our old vines ensure yields are kept low which allows the fruit to achieve full ripeness at lower alcohols compared with cabernet grown in other warm climate regions

Growing Season

Small bunches and intensely flavoured fruit with bright aromatics was a characteristic of the 2019 vintage, resulting in beautifully ripe and healthy fruit that we handpicked early February. Fruit quality was exceptionally high.

Vineyard

Cabernet is usually the last of the varieties to bud, ripen and be picked here in the Hunter. Our vines were planted on our Saxonvale Vineyard on the Fordwich Sill in the late 1960’s and covers a small 3-hectare block. They produced the great Lindemans Saxonvale Cabernets of 1984, 85 and 86. We took over this vineyard in 2007 and are the proud custodians of these old, low yielding vines.  

Winemaking

The fruit is handpicked, and the juice is fermented at cool temperatures using aromatic yeasts. We mature the wine in a combination of new and old American and French barriques for 12 months, we select the best barrels based on freshness of aromatics and structural tannins to be bottled in limited quantities under our prestigious white label.

Tasting Notes

Vivid purple in colour as a young wine and displaying intense dark fruit aromas. The palate is rich and earthy with blackcurrant, spiced fruit, dark chocolate, vanilla bean and a touch of Chinese five-spice. The tannins are firm and structured, and the finish is long and lingering.

Wine Composition

pH                                                           3.48

Titratable Acidity                                  7.1g/L

Alcohol                                                   13.5%

Residual Sugar                                       <1g/L

Food Match

Venison backstrap with beetroot puree and burnt shallots

Cellaring Potential

10 to 20 years

Ripasso is the Italian term used in reference to the re-passing of a wine from one ferment over the skins of another. In our case we have passed some of our 2016 vintage shiraz from our 40-year-old Timbervines vineyard over the skins of several different varieties from the 2017 vintage. The mystery for the drinker is to figure out what skins we have used for the re-fermentation.

Growing Season

The 2016 vintage was a cooler vintage In the Hunter Valley producing more elegant softer styles of Shiraz. This base wine was passed over the 2017 vintage which was a warmer vintage and enabled us to build more body and stronger tannins In to the 2016 base wine.

Vineyard

The fruit that makes up the Shiraz base wine from 2016 was handpicked off 40yr old vines grown on the rich red volcanic soils of the Fordwich Sill. We choose a block that has the ability to build more complexity in to the fruit. The skins that we pass this wine over are chosen based on the vineyards that are performing best that particular year, as well as what additional nuances of tannin and flavour will complement the base wine to build complexity.

Winemaking

Only in very good vintages like 2016 do I keep a small volume of top-quality shiraz in reserve in oak to re-ferment it over another later excellent vintage. It must be a vintage where we get perfectly ripe fruit to ensure the finished wine has taken up only ripe tannins and fruit characters. The base wine from 2016 had plush fruit and elegant aromatics with medium tannins and it was re-fermented over different varieties in the 2017 vintage. This has given the wine lots of dense tannins and deep complex fruit characters. It has spent nearly two years in small new and two-year old French oak barriques. This wine is fun to make and is different every year we make it!

Tasting Notes

Medium - Full bodied displaying a subtle combination of spice, plush black forest fruit and tobacco like coupled with nuances of violet and blue fruits and firm velvety tannins.

Wine Composition

pH                                                           3.46

Titratable Acidity                                   6.7g/L

Alcohol                                                   13.5%

Residual Sugar                                       <1g/L 

Food Match

Wagyu brisket, mushroom, celeriac and glazed onion

Cellaring Potential

15 - 20 years

Accolades

Silver Medal Hunter Valley Wine Show 2019

Silver Medal Sydney Wine Show 2019

2021 BOTRYTIS SEMILLON

Like many great things, this one was created accidentally. We started making this dessert style wine back in 1999 mainly because our Semillon vines had bumper yields that year, so we left a block out, unpicked as we literally ran out of tanks in the winery. In the meantime, the grapes became infected with the fungus botrytis cinerea which is the classic ‘noble rot’ responsible for many of the great sweet wines of the world. At the time, Andrew had reservations about making this technical and specialised style, but he went with his intuition, and the finished wine was great. He made it again the next year, this time on purpose and the wine went on to win a trophy for Best Sweet Wine at the Decanter Wine Awards in London. We have made it ever since and it has won more trophies and medals for Margan than any other wine.

Growing Season

With much welcomed spring rain in 2020 we saw excellent canopy balance through all vineyards for our 2021 vintage. A mild summer allowed for excellent acid retention and a long ripening period resulting in elegant fruit character and seamless acid balance in white wines coming from 2021. Some late February moisture provided excellent conditions for Botrytis to grow on the Semillon block we had left out for this wine.

Vineyard

We have one unique block of Semillon vines on our Timbervines Vineyard which can create the right humidity conditions to allow the fungus Botrytis Cinerea to grow. We leave these grapes out for a month and a half later than we would for dry Semillon and this allows for extra ripeness and sugars to accumulate up to 24 baumé. Semillon grapes have thin skins which make them susceptible to Botrytis growth which covers each berry as a mould, draws out water and concentrates the sugar and acidity. Nature makes all these decisions for this wine and it changes each year depending on the vintage conditions. We picked the fruit for this wine the first week of March two weeks after we had harvested all of our reds.

Winemaking

The grapes come into the winery and are crushed and de-stemmed. They go into the press to gently extract the juice over a 12 hour press cycle. The juice then undergoes a long, cool fermentation. We stop fermentation when the residual sugar is approximately 11 baumé and bottle straight away to maintain freshness. Unlike sweet wines of other regions, we don’t use oak to mature the wine.

Tasting Notes

True to the style of classic sweet wines this one has a luscious palate with apricot marmalade, honeysuckle and pineapple. The finish is long and refreshing with citrus notes. It is a beautifully balanced wine. 

Wine Composition

pH                                                                  3.57

Titratable Acidity                                       10.4 g/L

Alcohol                                                         10 %

Residual Sugar                                           200 g/L

Vine Age/Clone

50 years / Busby

Food Match

Pork rillette with toasted brioche, cornichons and pickled radish

Cellaring Potential

10-20 years

With 40 years of winemaking experience making premium Hunter Valley Semillon Andrew Margan sat down with his barman son Ollie and decided the perfect Vermouth could be made from the Semillon grape as a base using home grown herbs and spices for the aromatics. The palate of the vermouth needed balance between bitterness and aromatics that allowed it to sit perfectly in a Negroni or be consumed just with ice. Hence the Margan Vermouth project was born and the first varietal, regional, vintage Vermouth, made from Hunter Valley Semillon, has been produced.  

Tasting Notes

This off-sweet style of vermouth was designed to subtly compliment the gin or rye used in many classic cocktails. It has a palate that balances bitterness and aromatics without being overly sweet, allowing it to sit perfectly in a Negroni or to be consumed over ice. The aromas of liquorice, orange peel, cinnamon transfer to a semi sweet palate of thyme, lemon balm and spring honey.

Winemaking

After much experimentation, Andrew, Ollie and the winery team agreed on the perfect blend of botanicals to use to make the vermouth with the majority of the 24 herbs and spices used being grown in the Margan Kitchen Garden. Old vine Semillon from the 2018 vintage was used as the base wine for the Vermouth to contribute excellent acidity and subtle primary flavours of citrus. Some of this base wine was sent to be distilled and used to steep the selected 24 botanicals, before being basket pressed and added back to the Semillon base wine. A combination of honey from our Margan bee hives and 2018 botrytis Semillon was added to produce a beautiful off-sweet red vermouth.

Suggested Cocktail Recipes

Margroni

30ml Margan Off-Sweet Vermouth

30ml Farmers Wife Gin

30ml Campari

Serve in a short glass with crushed ice.

Top with aranciata rosso and garnish with a twist of orange peel

Vermouth Cobbler

45ml Margan Off-Sweet Vermouth

45ml Fresh Orange juice

10ml  sugar syrup (1:1 sugar/water)

Build in a tall glass with crushed ice and garnish with a citrus wheel

Margan Spritzer

30ml Margan Off-Sweet Vermouth

30ml Margan Botrytis Semillon

15ml fresh lime juice

Build in short glass with crushed ice and top with Margan Blanc de Blancs