2017 Aged Release Francis John Semillon
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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 he 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

Growing Season

A perfect growing season such as 2017 on the back of several wet years often yields wines of the highest quality. Our FJM is only released from vintages such as this. 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.



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.



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

Lifted citrus pith and native lemongrass on the nose, perfectly poised after five years of development in bottle. Tense, mineral and lightly fruited on the palate; traditional hallmarks of tense structure, married with unmistakable Fordwich Sill texture.


Wine Composition

pH                                           3.19        

Titratable Acidity                   6.7 g/L   

Alcohol                                   11%         

Residual Sugar                       <1g/L      



Food Match

Freshly shucked oysters with finger lime and cracked pepper


Cellaring Potential

15 years +

View Tasting Notes