Semillon

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Picture of 2016 Aged Release Francis John Semillon

2016 Aged Release Francis John Semillon

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 +

$50.00
Picture of 2021 Botrytis Semillon

2021 Botrytis Semillon

2021 BOTRYTIS SEMILLON

Like many great things, this one was created accidentally. We started making this dessert style wine back in 1999 mainly because our Semillon vines had bumper yields that year, so we left a block out, unpicked as we literally ran out of tanks in the winery. In the meantime, the grapes became infected with the fungus botrytis cinerea which is the classic ‘noble rot’ responsible for many of the great sweet wines of the world. At the time, Andrew had reservations about making this technical and specialised style, but he went with his intuition, and the finished wine was great. He made it again the next year, this time on purpose and the wine went on to win a trophy for Best Sweet Wine at the Decanter Wine Awards in London. We have made it ever since and it has won more trophies and medals for Margan than any other wine.

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. Some late February moisture provided excellent conditions for Botrytis to grow on the Semillon block we had left out for this wine.

Vineyard

We have one unique block of Semillon vines on our Timbervines Vineyard which can create the right humidity conditions to allow the fungus Botrytis Cinerea to grow. We leave these grapes out for a month and a half later than we would for dry Semillon and this allows for extra ripeness and sugars to accumulate up to 24 baumé. Semillon grapes have thin skins which make them susceptible to Botrytis growth which covers each berry as a mould, draws out water and concentrates the sugar and acidity. Nature makes all these decisions for this wine and it changes each year depending on the vintage conditions. We picked the fruit for this wine the first week of March two weeks after we had harvested all of our reds.

Winemaking

The grapes come into the winery and are crushed and de-stemmed. They go into the press to gently extract the juice over a 12 hour press cycle. The juice then undergoes a long, cool fermentation. We stop fermentation when the residual sugar is approximately 11 baumé and bottle straight away to maintain freshness. Unlike sweet wines of other regions, we don’t use oak to mature the wine.

Tasting Notes

True to the style of classic sweet wines this one has a luscious palate with apricot marmalade, honeysuckle and pineapple. The finish is long and refreshing with citrus notes. It is a beautifully balanced wine. 

Wine Composition

pH                                                                  3.57

Titratable Acidity                                       10.4 g/L

Alcohol                                                         10 %

Residual Sugar                                           200 g/L

Vine Age/Clone

50 years / Busby

Food Match

Pork rillette with toasted brioche, cornichons and pickled radish

Cellaring Potential

10-20 years


$40.00
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
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