Taste & Talk 6 Our New Kid on the Block
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Thursday 23 September – Our New Kid on the Block

Our eldest son (and daughter) have both recently moved back to the Hunter and joined the family business.  It’s generation vs generation as second gen Ollie with his new brand Breaking Ground takes on first gen winemaker Andrew with our White Label wines. You’ll discover the difference in winemaking behind each of these wines. It will all come down to the deciding vote in the end, which wine style will you prefer?

Register here:  https://zoom.us/meeting/register/tJMucO-tpjorE90Ag1krb8D5_QTq_veoPD7R

This Pack Contains:  1 x 2021 Breaking Ground Albarino, 1 x 2021 Ceres Hill Albarino, 1 x 2021 Breaking Ground Semillon, 2021 Fordwich Hill Semillon, 1 x 2021 Breaking Ground Shiraz and 1 x 2018 Fordwich Hill Shiraz

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Picture of 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.


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.


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.


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.


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.


pH                                                                  3.25

Titratable Acidity                                       7.5 g/L

Alcohol                                                         12 %

Residual Sugar                                           < 2g/L


50 years / Busby


Kangaroo steak tartare with quails’ egg and toasted brioche


2-3 years

Picture of NV Blanc De Blancs

NV Blanc De Blancs


Blanc de Blancs is a French term meaning ‘white from white’ and refers to a classic champagne style made entirely from chardonnay. We can’t call ours champagne, but we make it in a method traditional to this famous sparkling wine region.


The Chardonnay used in the base wine is sourced from 40yr old vines on our Saxonvale vineyards which are located on the red volcanic clays of the Fordwich Sill. This is usually our first pick of the vintage to achieve a low alcohol and high natural acidity.


We pick the chardonnay grapes at lower sugar levels which gives fruit with crisp green apple characters and refreshing acidity. We ferment in stainless steel and then blend with wine from previous vintages to create our ‘house style’. More yeast is added to this blend which is then bottled where it undergoes secondary fermentation (to create the bubbles and keep them trapped in the bottle). The sparkling wine then stays ‘on lees’ for 18 months to develop toasty, biscuit notes.

Tasting Notes

Intensely aromatic and fresh, made from 100% chardonnay and blended from the harvest of various years to ensure consistent quality. It’s a crisp, fresh style exploding with white stone fruits, nutty complexity and green apple acidity. 

Vine Age/Clone

40yr old/Busby

Food Match

Oysters, Sashimi, Parfait

Cellaring Potential

5 to 10 + years

Wine Composition

pH                                                  3.09

Titratable Acidity                          10 g/L

Alcohol                                            12.5%

Residual Sugar                               2 g/L

Picture of Taste & Talk 7 Viva Italia

Taste & Talk 7 Viva Italia

Thursday 30 September - Viva Italia


We can’t travel to Italy right now, so let’s bring a little bit of Italy to you. We’ve been known as pioneers of alternate varieties so it’s a great chance to re-discover our Barbera and our Ripasso. Barbera has great ageing potential so we will look at the current 2019 Barbera next to our 2015 Barbera. Ripasso is the Italian term used in reference to the re-passing of a wine from one ferment over the skins of another. Will you be able to unravel the mystery of what skins have been used? Join Lisa and Ollie on this trip though Italy.


Register Here: https://zoom.us/meeting/register/tJcpcumhpj8jG93aSviCTdDCh0PqtSC865kO

This pack contains: 2 x 2019 Ceres Hill Barbera, 2 x 2015 Ceres Hill Barbera and 2 x  2016 Ripasso