2021 La Nina Sparkling Rose
$35.00
- +

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?)

View Tasting Notes
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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
NEW
Picture of 2018 Vermouth off Sweet 700ml

2018 Vermouth off Sweet 700ml

2018 MARGAN OFF-SWEET VERMOUTH

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

$50.00
Picture of 2021 Fordwich Hill Semillon

2021 Fordwich Hill Semillon

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

$35.00
Picture of 2020 Huesgen & Margan Riesling

2020 Huesgen & Margan Riesling

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

$65.00