Monday, 8 July 2013

A GREAT CHANCE TO INVEST IN THE FUTURE

GRAB the opportunity to buy now
– or you'll need to wait until 2016.


Wc08Jul13


David Ellis


WE had the opportunity a few weeks ago to taste a wine that Hunter Valley maker, Andrew Margan has no intention of releasing until 2016 – his 2011 Margan Limited Release White Label Shiraz, that we can tell you was an already absolute stunner.

Better still, Andrew says this wine has the potential to mature more beautifully over the next couple of decades… and for our readers, even better again, if you get onto the winery, you can get hold of a 6-bottle pack so you can try one immediately, and then others every year or so to follow and enjoy its development with time.

Sourced from 40 year old vines growing on red basalt volcanic clay that gives just half a tonne of intensely-flavoured fruit per acre, this wine is worth every bit of the $60 a bottle price tag, wonderfully full-bodied and smooth with classic Hunter shiraz dark-berry fruit flavours, a hint of cigar box and nice varietal white pepper.
COOL drop from NSW high country to
enjoy with seafoods come summer.

Although it won't be officially released until 2016, drop a line to info@margan.com.au or phone (02) 6579 1372 and Andrew will organise a 6-bottle pack now for $60 a bottle plus freight… a not-to-be missed opportunity for true enthusiasts, as this is a drop that will only increase in value upon release.

We suggest simply savouring on its own now while still young, or if you're looking for a food match, a good choice would be with a cassoulet of duck.


ONE TO NOTE: TUMBARUMBA is one of the highest regions in NSW with vineyards from 500m to nearly 1000m above sea-level, and varieties such as Pinot Gris absolutely thriving in the local cool-climate conditions.

Hungerford Hill's 2012 Tumbarumba Pinot Gris is typical of the full-flavoured wines coming from here, this one having nicely restrained apple, cinnamon and citrus flavours, and lovely hints of honey in the aroma. At $25 it makes for enjoyable drinking now, but we think another few months in the cellar will make it a really beaut drop with pan-fried salmon or other seafoods come summer-time outdoor dining.

NEED A FOOD/DRINK IDEA? Check out  http://www.vintnews.com )


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