2021 Breaking Ground Shiraz
$32.00
- +

2021 MARGAN ‘BREAKING GROUND’ SHIRAZ     Alc: 13%     pH: 3.47     TA: 6.6                                    

40yr old vines from our Timbervines site. Picked on the early side of 13. Whole berry ferment with no must rectification; carbonic derived confection was encouraged to a point. Pressed to stainless steel partway through ferment to minimize extraction. Sulphured and racked to bottle post malo-lactic fermentation with no filtration. Retains a slight effervescence. My interpretation of shiraz from our volcanic soil.

Vegan – Herbicide/Chem fertiliser free vineyard (Copper, Sulphur, Phosphoric acid foliar sprays used)

About Breaking Ground:

Breaking Ground is the initiative of 3rd generation grower/maker Ollie Margan (Ba. Viticulture & Oenology Adelaide University). Growing up around the inception of Margan Wines in 1997, viticulture was something he learnt from an early age. From the age of 15 he started working harvest in the winery and has now completed 17 vintages in total. The fruit for this range is sourced from distinctive parcels within the 100-hectare family holdings. The resultant wines are reflective of Ollie’s time spent at home on the family farm, but also experience gained from working in other regions such as Central Otago, Bordeaux and the Adelaide Hills.

The Margan house style has always centred on showcasing the vineyard, eliciting a sense of place and speaking true of variety. The Breaking Ground range does not deviate from this mission statement. Where it perhaps differs, is in its pursuit for liveliness and spark. Slightly earlier picks, indigenous yeast and an earlier release, yield wines that favour approachability and refreshment in their youth. Not to say these wines aren’t to be taken seriously, rather they present a slightly different approach in the winery; one of less control and dictation.

View Tasting Notes
Customers who bought this item also bought
Picture of 2021 Breaking Ground Albarino

2021 Breaking Ground Albarino

2021 MARGAN ‘BREAKING GROUND’ ALBARINO     Alc: 12%     pH: 3.31     TA: 8.1                             

It seemed like the acidity of the Alby this year was never going to soften below verjuice level, but patience prevailed. Four-ish days on skins until indigenous fermentation kicked off. Pressed to ‘Cleopatra’, our Nico Velo truncated concrete tank. Rack and returned; rested on fine lees for four months. The concrete really enhanced the tension in the wine by tightening up the dry extracts derived from the period on skins. Bright aromatics and juicy orchard fruit mid palate. Unfined/unfiltered.

Vegan – Organically in conversion vineyard (Copper, Sulphur foliar sprays used)

About Breaking Ground:

Breaking Ground is the initiative of 3rd generation grower/maker Ollie Margan (Ba. Viticulture & Oenology Adelaide University). Growing up around the inception of Margan Wines in 1997, viticulture was something he learnt from an early age. From the age of 15 he started working harvest in the winery and has now completed 17 vintages in total. The fruit for this range is sourced from distinctive parcels within the 100-hectare family holdings. The resultant wines are reflective of Ollie’s time spent at home on the family farm, but also experience gained from working in other regions such as Central Otago, Bordeaux and the Adelaide Hills.

The Margan house style has always centred on showcasing the vineyard, eliciting a sense of place and speaking true of variety. The Breaking Ground range does not deviate from this mission statement. Where it perhaps differs, is in its pursuit for liveliness and spark. Slightly earlier picks, indigenous yeast and an earlier release, yield wines that favour approachability and refreshment in their youth. Not to say these wines aren’t to be taken seriously, rather they present a slightly different approach in the winery; one of less control and dictation.

$32.00
Picture of 2021 Breaking Ground Semillon

2021 Breaking Ground Semillon

2021 MARGAN ‘BREAKING GROUND’ SEMILLON     Alc: 11.5%     pH: 3.08     TA: 7.6                         

40yr old Semillon vines from the Fordwich Hill vineyard. Half was cold settled and fermented neutral and clean, half was fermented on full solids for mid palate texture. No adjustments made. Extended contact with fine lees to further build mid palate weight for early enjoyment. Bentonite stabilised. Coarse filtered and sulphured at bottling. The cool ripening period of V2021, and resultant chemistry of the grapes at ripeness, meant that I really didn’t muck around with the Semillon.

Vegan – Herbicide/Chem fertiliser free vineyard (Copper, Sulphur, Phosphoric acid foliar sprays used)

About Breaking Ground:

Breaking Ground is the initiative of 3rd generation grower/maker Ollie Margan (Ba. Viticulture & Oenology Adelaide University). Growing up around the inception of Margan Wines in 1997, viticulture was something he learnt from an early age. From the age of 15 he started working harvest in the winery and has now completed 17 vintages in total. The fruit for this range is sourced from distinctive parcels within the 100-hectare family holdings. The resultant wines are reflective of Ollie’s time spent at home on the family farm, but also experience gained from working in other regions such as Central Otago, Bordeaux and the Adelaide Hills.

The Margan house style has always centred on showcasing the vineyard, eliciting a sense of place and speaking true of variety. The Breaking Ground range does not deviate from this mission statement. Where it perhaps differs, is in its pursuit for liveliness and spark. Slightly earlier picks, indigenous yeast and an earlier release, yield wines that favour approachability and refreshment in their youth. Not to say these wines aren’t to be taken seriously, rather they present a slightly different approach in the winery; one of less control and dictation.

$32.00
Picture of 2021 Rose & Bramble Rosé

2021 Rose & Bramble Rosé

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

$27.50
Picture of 2021 Ceres Hill Semillon

2021 Ceres Hill Semillon

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

$35.00