WHEN you get just a tonne of fruit off an acre in the Hunter Valley because of drought, you can bet that fruit will have really intensely concentrated flavours.
Certainly such was the case with Margan Family Winemakers with their 2007 Shiraz: after nearly ten years of drought, 2007 brought yet another hot and dry growing season, and from their Timbervine Vineyard at Broke just a tonne to the acre (0.40ha) of tiny Shiraz berries.
But those little berries were huge on ripe-fruit flavour, colour and tannin, and after fermentation winemaker Andrew Margan put the wine into older oak hogsheads so it could soften and mature without overt oak characters over eighteen months.
Enjoy this one with your favourite red meat dishes – and while it will develop more complex flavours over the next three years or so, you'll find that at $20 a bottle a great investment would be to put a few away for even more-rewarding, inexpensive enjoyment down the track.
Andrew's prediction, in fact, is that it'll cellar beautifully right through until around 2020 – and most likely longer.
ONE FOR LUNCH: ADELAIDE Hills' maker Wicks Estate Wines have taken a fresh and interesting approach to their 2008 Chardonnay – they barrel fermented just 15-per cent, fermented the remainder in stainless steel tanks, and at the same time trialed new yeast strains and extended lees contact.
The result is a beautifully flavoured wine with enhanced natural varietal nectarine, fig and pear fruit characters and a fine texture that showcases just how well- suited the Adelaide Hills' region is to Chardonnay production; at $18 share with family or friends over a chicken, leek and mushroom pie.
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 PAY just $20 and reap the enjoyment in 2010 – or later
 ONE to enjoy with family or friends over a chicken, leek and mushroom pie