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?)

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