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Hunter Valley summers provide perfect conditions for beautifully ripe, medium bodied, Shiraz. Our 50-year-old, low yielding vineyards on the volcanic dolerite soils of the Fordwich Sill gives us plenty of opportunities to select the best parcels of shiraz to hand pick, ferment, and bottle under our White Label range which we launched in 2005. We now have added the vineyard name to this wine. Still made in limited quantities and still produced only in strong vintages
Inspired by some great Spanish wines and their versatility with food, we pioneered the inter-planting (field blend) of these 3 varieties together here in the Hunter Valley in 2010. Picked at the same time and vinified together as a single wine we find the Tempranillo provides the rich fruit, Graciano gives lifted floral notes and acidity and the Shiraz provides the tannin and extra structure.
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.
The entire Hunter has Shiraz vines, but we are not sure who had the foresight to plant a field blend of Shiraz with Mourvèdre back in the late 1960’s. We now have this vineyard and are glad they did. We usually blend the Mourvèdre with Shiraz, however In 2019 the quality of Mourvèdre was exceptional so we handpicked a selection of the rows at the top of the block and kept this fruit separate through fermentation and maturation. When we took it out of barrel 18 months later, we deemed the quality of this batch high enough to bottle as a straight Mourvèdre which we had never done before. Winner of the 'The Best Other Red Varietal' at the 2020 NSW Wine Awards.
This Semillon is a tribute to the start of Margan Wines as it is from the first vineyard planted by us almost three decades ago on the slope above the winery. The soil is grey, alluvial clay which forces the vines to work hard giving lower yields and more concentrated fruit. 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 to generous aromatics.
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 wine 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.
Our Aged Release Semillon has been made in a very pure style and the bottle maturation allows both the young wine and the older wine to be seen in the one glass. The grapes for this Semillon were handpicked in the cool of the morning from vines yielding less than one tonne to the acre. The wine has been made in the traditional low sugar manner that produces wines with great ageing potential. The juice was fermented under temperature controlled conditions to maintain all of its fruit characters.
White Label Verdelho has been coming from the old Saxonvale vineyards for many years now. We usually do a three pick program for it where we pick early for acid, middle for balance and late for tropical rich spiciness. In 2019 we picked Block 15 (a 5 acre 40 year old block) separately because it had all of the components I look for in the one batch of fruit. The natural ripeness and acidity balance will ensure this wine drinks well young but also will mature beautifully. Made in very small quantities, only 300 cases made.
Ripasso is the Italian term used in reference to the re-passing of a wine from one ferment over the skins of another. In our case we have passed some of our 2016 vintage shiraz from our 40-year-old Timbervines vineyard over the skins of a number of different varieties from the 2017 vintage. The mystery for the drinker is to figure out what skins we have used for the re-fermentation.
Our Timbervines Chardonnay block was planted in 1972 on the Fordwich Sill and continuously produces high quality concentrated fruit with a distinct lime acid backbone. Naturally fermented on full solids in 1-2year old puncheons, this modern Australian chardonnay shows the perfect balance of subtle oak, texture, elegant fruit, and long acidity. Made in small volumes, only 500 cases produced.