MARGAN BREAKING GROUND BARBERA 2021
HUNTER VALLEY, NSW
BLACKBERRY LIVELY EARTH
CLASSIC / SUSTAINABLE / 750ML
Made by 3rd generation grape grower, Ollie Margan. This is Ollie's first wine under the Breaking ground moniker. The wines offer a different insight into the Margan Families local clime and vines. The Barbera is a playful dark fruit-forward medium bodied red with a mellow earthy edge. Scrumptious.
From the Producer:The young vines from our 1998 established Ceres Hill vineyard. Comprised of the earlier picks from
the vineyard with the inclusion of whole bunch clusters, which acts to bind and soften the naturally high acidity. Indigenous ferment, no rectification, pressed off after partial ferment. Rested in a combination of stainless steel and old French oak. Unfined/unfiltered.
I particularly wanted to craft wines with texture and energy and place emphasis on echoing the dolorite rich volcanic soils of Broke Fordwich, Wonnarua country where my family has been growing grapes and making wine for more than 25 years. This unique sub region of the Hunter Valley is defined by the Fordwich Sill, which provides a strong buffering capacity due to enriched ionic concentration in the soil. In short, flavour is able to develop in full, without the sacrifice of acidity.
These wines favour vineyard personality over technical precision. Artifice is eschewed almost entirely, used simply to frame the distinctive fruit profile of our sites. We are extremely proud of our 100 hectares of self-managed, sustainably certified vines and these wines intend to provide a lens for our love of farming and gentle hand in the winery.
-OLLIE MARGAN, 3rd Generation Grape Grower
PODERE PRADAROLO VELIUS ROSÈ METODO CLASSICO BARBERA 2015
EMILIA ROMAGNA, ITALY
PINK GRIP FORCE
LEFT OF CENTRE / ORGANIC / 750ML
The Barbera vines are grown in clay-limestone soils on a Southern aspect. The inter and intra-rows are not cultivated, increasing ground cover. Barbera, a naturally high acid red grape variety is used in the Velium. The resulting white wine has an onion skin hue. The wine is held for a year before being blended with a small amount of juice, it is then bottled and left for two years to undergo secondary fermentation and maturation on lees. A delicious furry fizz that offers a broad aromatic spectrum; apricots, lifted plums and silage.
From the producer: Our winemaking is based on a complete absence of preservatives, additives, and stabilisation processes of any kind, something that is only possible with high-quality fruit. Extended maceration processes enable us to produce wines that are stable over time without the use of additives. Above all, they extract the very best out of the fruit: the colour, scents, aromas, vitamins, and polyphenols. The technique may seem simple, but actually, our approach requires a combination of various technical, stylistic, and aesthetic factors. We have to identify the best way to express the characteristics of the grape variety. As well as paying great attention to technique in our work, we also try to make the most of our experience and intuition. Awareness, experience, and aesthetic understanding guide how we vary the maceration and winemaking processes depending on the vintage and the characteristics of the grapes to create entirely new products.
PUNSET D'ALBA BARBERA 2019
CRANBERRY BALANCE TYPICITY
CLASSIC / ORGANIC / 750ML
Old school Barbera, wetting acidity, mid-weight and ripe dark fruits. No oak is used at all. Telltale Barbera from Alba, Piedmonte.
From the producer: It is a historical memory that the Counts of Castelborgo used the Piedmontese dialect term Punset, which literally means "beautiful hill" or "point", to describe the only one of their estates that stood out from the autumn mists and could thus be admired from their castle.
On the other hand, it is the heritage of the Marcarino family to have a long history of winemaking since the succession of ownership of the vineyards on the hill, albeit for an exclusively family production.
In 1964 Renzo Marcarino officially started the activity bringing the first bottles of the Punset wine cellar on the market, but it was in the early 80s that a decisive choice, wanted and carried out by his daughter Marina, marked the company's turning point: to convert the entire cultivation to organic, eliminating all kinds of pesticides and all synthetic products. A demanding choice, conscious and immediately disciplined through the certification.
The grapes, cultivated according to organic farming methods, are carefully selected and harvested by hand, in perforated crates, and pressed, removing the stalks. In order to obtain a pleasant and harmonious wine, the harvest is delayed as much as possible. Fermentation takes place spontaneously with the help of indigenous yeasts. After soft racking, malolactic fermentation concludes the wine-making process; the wine is aged in cement tanks for a few months, at least until the first warmth, when it is prepared for bottling.
The ruby red color accompanies pleasant aromas of red berry fruit, intense and harmonious. The fruity aroma is also very evident on the palate, characterized by a not very intense acidity and a dry and clean finish. The pleasantness of this product is given by its frankness and typicality, so evident also thanks to the total absence of wood.