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From our home block Ceres Hill vineyard and planted over two decades ago with the help of parents and the hinderance of small children. The grey clay, south facing slope has reduced direct sun exposure and allows the opportunity to make an elegant style of chardonnay. We ferment in older French oak puncheons using high solids, natural yeasts and a moderate ferment temperature to achieve complex savoury notes. Post ferment, lees contact and batonage is used to create mid palate weight and texture. Delicious now but this style lends itself to ageing for extra complexity.
The volcanic soil of Broke Fordwich and our old vines provide a more generous palate weight and ripeness. Experience Semillon through the last decade with two bottles of each 2018 White Label Ceres Hill Semillon, 2014 Aged Release Semillon and 2010 Aged Release Semillon.
Margan Barbera was the variety that established us as ‘pioneers of alternative varieties’. Originating from the North West of Italy we were the first to plant this red grape here in the Hunter Valley in 1998. It’s a long story but the clone we have planted is an Italian original and produces wines of true varietal definition and Italian personality. It’s a medium bodied wine with black fruits, savoury notes and great acidity. True to its Italian heart it loves nothing more than good food and company.
We have a tiny 2.4-hectare block of old vine Cabernet Sauvignon planted on the original Saxonvale vineyard, Fordwich. These vines have been producing some of the best Hunter Valley Cabernet for over 40 years. Old vines and low yields allow for perfectly ripe fruit which can be a challenge in the Hunter as Cabernet ripens late and sometimes vintage weather will rain on our parade. The wine has concentrated cassis, black fruit and classic cigar box notes. The concentrated fruit sweetness is perfectly balanced with hallmark acidity and tannins which ensure long term ageing. This is a fantastic example of how great Hunter Cabernet can be.
Albariño originates from the north west coastal regions of the Iberian Peninsula (Rias Biaxas, Spain and Vinho Verde, Portugal). We planted it in on our Ceres Hill Vineyard in 2014 and were the first in the Hunter Valley (and second in Australia) to do so. The Hunter Valley produces white wines with fruit ripeness at lower alcohols and higher acids and that is exactly the style of Albariño we are growing and making. The wine has juicy lime and nashi pear flavours and a textural palate. It finishes with refreshing acidity, mineral notes and a characteristic touch of salinity, paying homage to its coastal origins. A classic catch with fresh seafood.
We have been growing Mourvèdre since we launched Margan in 1996. We usually blend it with Shiraz to create a Rhone style blend. In 2018 the quality of Mourvèdre was exceptional so we handpicked a selection of the rows and kept it separate through fermention and maturation. 18 months later we deemed the quality of this batch high enough to bottle as a straight Mourvèdre. It is the first and the only Mourvèdre made in the Hunter with a rich palate of bright red berry fruits and cherry cola, dusty tannins and a long, savoury finish
Semillon is celebrated in the world of wine as a truly unique style that the Hunter Valley produces. Our single vineyard White Label Semillon is selected for its balance, fullness and a high natural acidity that allows this style to age beautifully. Experience Semillon through the last decade with four bottles of each 2018 White Label Ceres Hill Semillon, 2014 Aged Release Semillon and 2010 Aged Release Semillon.
The 2014 vintage was a once in a lifetime vintage. Perfect ripening conditions provided grape chemistry with perfect balance. This gave ripe fruit flavours with lots of acid and fine tannin structures. These grapes were selected from the volcanic soils of the Fordwich Sill.
The Hunter Valley has some of the oldest productive Shiraz grapevines in the world.Warm summers in the Hunter Valley provides perfect conditions for ripe, medium bodied red wines. Our 50-year-old vineyards grown on the red volcanic earth of the Fordwich Sill gives us plenty of opportunities to select our best block of shiraz to hand pick, ferment, and bottle on its own under our prestigious White Label.
Ripasso is inspired from the Northern Italian winemaking tradition of 'repassing' a previous year's wine from barrel over fresh pressed skins from another wine. The wine picks up richness and body, a degree or two of alcohol and additional tannins. We only do this in outstanding vintages.