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

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

2021 Margan ‘La Nina’ Sparkling Rose

This is a new wine for us, but perhaps something we should have released sooner. A sparkling wine that reflects our classic Broke Fordwich terroir whilst pushing the style boundaries into a realm of engaging, complex drinking. Fun, textural fizz with an unmistakably Margan composition.

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

In 2015 we grafted 6 different clones of Shiraz onto 50yr old rootstocks on our Timbervines vineyard. Located on the red volcanic soil of the Fordwich Sill, 6 years later we now have six different clones producing some very interesting results. The base wine for this sparkling is comprised of an early pick from two blocks of our Shiraz clonal plantings to retain acidity and floral fruit aromatics. The clonal material chosen for this wine is typically vibrant in raspberry and strawberry fruits and when picked early soft in tannins.

 Winemaking

Harvested early to maintain elegant fruit character and high acidity, the base wine was pressed immediately off skins to minimise phenolics and colour. Fermented cool in stainless steel with neutral yeasts this base wine was able to reflect the natural fruit characteristics of the clonal material. A portion was matured in old French oak Puncheons to contribute savoury aromatics and texture to the palate.

Tasting Notes

Bright, savoury strawberry is knitted with slightly oxidative red apple. Tense acidity plays off crunchy red fruits; creates a style of sparkling less for the ‘occasion’ and more for a meal. Texture and energy with a fine effervescence. Bring on the cured meats and good company!

Wine Composition

pH                                                          3.23

Titratable Acidity                                7.4 g/L

Alcohol                                                  11.7%

Residual Sugar                                     11 g/L

Vine Age/Clone

Heritage Shiraz Clonal plantings on 50yr old rootstocks

Food Match

Oysters, Sashimi, Parfait

Cellaring Potential

Now – 5yrs (but why wait?)

2020 HUESGEN MARGAN TRABENER WŰRZGARTEN 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 being made using Australian winemaking techniques.

Vineyard

The single vineyard Trabener Würzgarten directly sits above the twin town Traben-Trarbach on the banks of the Middle Mosel. Classified in the 1897 classification as Grand Cru vineyard it has been producing outstanding wines since. The soil of this steep Mosel slope is a grey slate stone that in certain parts is highly weathered. I can vouch for the steepness of the vineyard as Lisa and I helped pick the grapes for this wine. If you didn’t hang onto the vine above with one hand and jam your bucket up against the vine you were picking you and your bucket would fall to the road below.

Winemaking

A quick ferment at 15 degrees with natural yeast and filtration and it went straight into bottle. It is made in very much a GG style in that is 12 % alcohol, 8.1 g/l acidity and 6g/l of residual sugar. Most importantly it is balanced with ripe fruit and a wonderful strength of natural acid to provide balance to the fullness of the palate.

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                                 8.1g/L    

Alcohol                                                  12%       

Residual Sugar                                      6 g/L      

Food Match

Snapper bake with fennel and tomato

Accolades

Gourmet Traveler Wine - Best Buys 

Cellaring PotentialAccolades

20 years plus

2019 SAXONVALE WHITE LABEL SHIRAZ MOURVEDRE

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

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

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 mulberry 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                                                           3.42

Titratable Acidity                                7.1g/L

Alcohol                                                  14%

Residual Sugar                                    < 1g/L

 Vine Age

60 years

 Food Match

Wagyu Sirloin with roasted fennel and roasted beetroots

 Cellaring Potential

20 + years

Accolades

Gold medal 2020 Hunter Valley Wine Show

Gold medal 2020 NSW Wine Show

93 points The Real Review Stuart Knox

James Halliday 5 Star Winery 2009 - 2021

2016 RIPASSO SIX PACK

Sei is six in Italian and 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.

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

2021 WHITE LABEL TIMBERVINES CHARDONNAY

Our Timbervines Chardonnay block of only 3 acres was planted in 1972 on the red volcanic soil of the Fordwich Sill and continuously produces high quality concentrated fruit with a distinct lime acid backbone. Naturally fermented on full solids in 1-2year old puncheons, this modern Australian chardonnay shows the perfect balance of subtle oak, texture, elegant fruit, and long acidity.

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

Timbervines vineyard is located on the red volcanic soils of the Fordwich Sill. These old vines were planted in 1972 to Mendoza clonal plantings, we typically see a richer style of chardonnay off these 3 Acres with mid palate texture, fruit generosity and line and length.

Winemaking

The wine is wild fermented, on full solids in 80% new French Oak and 20% one 1yr old oak puncheons. We lees stir this wine once a week for 9 months to build mid pallet richness, the wine undergoes no MLF to retain acidity and balance texture.

Tasting Notes

This wine has a lovely balance of savoury aromas and macadamia nut from the indigenous yeasts and time on solids. The palate is rich with white stone fruits and grapefruit, whilst subtle oak provides a bacon fat complexity to the palate.

Wine Composition

pH                                                      3.37

Titratable Acidity               7.2g/L

Alcohol                                              12.0%

Residual Sugar                                  < 1g/L

Vine Age

50 years

Food Match

Wild mushroom risotto with parmesan reggiano and black truffle

Cellaring Potential

10 + years

2021 MARGAN OFF-SWEET VERMOUTH 

The 2021 Ceres Hill Off-Dry Vermouth captures the agricultural essence of our home property in the depths of winter (and a state-wide lockdown). It’s the first of our single season releases, however like previous vintages is made from Semillon grapes as its base. Rather than emulate a traditional vermouth style, this is a unique expression of the fresh botanicals grown in our kitchen garden and natural surroundings, steeped in our iconic Ceres Hill Semillon and spirit.

Tasting Notes:

This sits in and around the Cocchi Americano style with an Orange bitters dry edge. Wormwood, blood orange, kaffir lime, lemongrass, marigold and lavender aromats build on the classic Semillon palate of pine lime splice for a bittersweet and textural finish.

Production:

We harvest our Semillon and ferment to dryness with a portion sent away to be distilled. Lockdown settled in late June and we harvested a selection of compatible aromatic ingredients from around the grounds and our kitchen garden. These included wormwood, blood orange, mandarin, lime leaf, calendula, lavender, lemongrass amongst others…

After steeping in spirit for some time, the components were blended with the table wine, some organic cane sugar, seasoned with some 2022 verjuice (same vineyard) and a dosage of our solera Verdelho ‘Madeira’ style fortified. Two months of rest in old French oak seemed to resolve any grievances and we filled all 500 bottles of this yesterday without further preservation, fining or filtration at 19% ABV.

Serving Suggestions:

We recommend this enjoyed simply on ice, with a dash of soda or splashed liberally into your favourite gin and mixer. If you would like to get a little creative, the following mixed drinks have proven to be very tasty…

Margan to Milan

45ml Ceres Hill Off-Dry Vermouth

45ml Campari

• Stirred down with ice in a mixing glass
• Strained into a cocktail coupe
• Garnish with the zest of grapefruit (any citrus will work well here)

La Nina Spritz

60ml Ceres Hill Off-Dry Vermouth

60ml La Nina Sparkling Rose (feel free to add more depending on how much attitude adjustment you need)

30ml Soda/Mineral Water

• Build in a wine glass
• Add ice and give a little mix
• Garnish with a citrus wedge, sprig of mint or some lavender (no real rules here, just something aromatic)

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.

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

These old vines were planted in the 1970’s and produce low yielding and concentrated fruit. The vineyard is planted on red volcanic clay and faces east resulting in less sun exposure allowing for slower and more even ripening. The grapes were handpicked when just ripe to maintain high natural acidity and low potential alcohol.

 Winemaking

The fruit was handpicked early to maintain high natural acidity with a low alcohol. Once in the winery it was made using classical Hunter Valley Semillon techniques where the juice was highly clarified and fermented at cool temperatures using neutral cultured yeast to preserve delicate fruit flavours and aromas. It is bottled early to lock away freshness.

Tasting Notes

Lemongrass and lime peel dominate the aromatics, the palate is light and full of fresh citrus. A vibrant acidity gives this wine line and length, a key characteristic that we look for when classifying our White Label Semillon.

Wine Composition

pH                                                    3.10

Titratable Acidity                            7.5 g/L

Alcohol                                             11.7%

Residual Sugar                                  < 1g/L

Vine Age

50 years

Food Match

Kingfish sashimi with coriander, finger lime and preserved lemon

Cellaring Potential

10 + years

2021 WHITE LABEL CERES HILL SEMILLON

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

The vineyard faces east and has less sun exposure allowing for slower, even ripening. The soil is grey, alluvial clay which forces the vines to work hard giving lower yields and more concentrated fruit. This grey soil is distinct from the dolerite soil on the Fordwich Sill and gives Semillon with higher acidity and finer flavours. We ensure extra concentration in the fruit by keeping yields low and ‘fruit thinning’ when necessary which requires cutting off underripe grapes during the growing season so the vine can concentrate its energy to ripening the remaining bunches on the vine. 

Winemaking

The grapes were handpicked when just ripe, to maintain fine flavours and naturally high acidity. The juice was fermented on full solids using indigenous yeasts which offered a uniquely different style of Semillon contributing more generous aromatics than what is traditionally expected from Hunter Valley Semillon. In the winery, we leave the wine on lees to develop palate texture.

Tasting Notes

This wine has a lovely aromatics of lemon myrtle and chamomile flower. The palate shows preserved lemon peel, Tahitian lime with an edge of passionfruit husk with sherbet-like acidity on the palate.. The texture is dry with river stone and mineral notes and the finish is long and refreshing with tingling acidity.

Wine Composition

pH                                                           3.08

Titratable Acidity                                     7.8g/L

Alcohol                                                   11.5%

Residual Sugar                                       < 1g/L

Vine Age

50 years

Food Match

Tuna sashimi with pear, soy and yuzu

Cellaring Potential

10 + years

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

2021 WHITE LABEL SAXONVALE VERDELHO

Margan Verdelho has been coming from the old Saxonvale vineyards on the red volcanic soils of the Fordwich Sill for many years now. I usually do a 3-pick program for it where I pick early for acid, middle for balance and late for tropical rich spiciness. In 2021 I picked Block 15 (a 5 acre 40-year-old block) separately because it had all of the components, I look for in the one batch of fruit. The natural ripeness and acidity balance will ensure this wine drinks well young but also will mature beautifully.  Made in very small quantities, only 300 cases made

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

These old vines were planted in the 1970’s and produce low yielding and concentrated fruit. The vineyard is a small 5 acre block of 15 rows facing north south, planted on red volcanic clay of the Fordwich Sill.

Winemaking

The grapes for this wine were hand picked early to encourage more citrus and apple aromatics and flavours. The juice Is clarified and cold fermented with champagne yeast in stainless steel tanks to maintain elegance and subtle aromas of the variety and vineyard. This wine doesn’t see any oak and is bottled early to maintain freshness.

Tasting Notes

The rich volcanic soils of the Fordwich Sill leaves its footprint by way of a uniquely generous mid palate weight at a young age allowing this wine to be easily approached now and also age gracefully over the next 5-10yrs. Aromatics of white stone fruits are followed by a palate with guava and pineapple with a zippy acidity cleansing the palate.

Wine Composition

pH                                                          3.22

Titratable Acidity                8.2 g/L

Alcohol                                                  11.5%

Residual Sugar                                     < 1g/L

Vine Age

40 years

Food Match

Chargrilled marron with garlic butter and grilled cos

Cellaring Potential

Enjoy young and fresh, will cellar up to 5 years.

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

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

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

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

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