Showing posts with label new-south-wales. Show all posts
Showing posts with label new-south-wales. Show all posts

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  • Date publishedWednesday, March 22, 2023

Margan Family Hunter Valley Semillon 2017 (Australia) - Wine Review



After enjoying the excellent 2018 Margan Family Hunter Valley Semillon white wine a couple of years ago, wine review is an older vintage of the same wine and it arrived in LCBO outlets across the province last weekend as part of the LCBO VINTAGES New Release Collection.

It is produced by Margan Wines, a family-owned winery that was established by Lisa and her husband Andrew Margan in 1996. They are situated in the picturesque Broke Fordwich wine region of Hunter Valley. Prior to founding Margan Wines, Andrew learned the art of grape growing and winemaking at Tyrrell's for 20 years, while also working as a flying winemaker in France.

Today, Margan Wines is the leading producer within the Broke Fordwich sub-region of the Hunter Valley. Across two locations they have over 100 hectares of distinguished vineyards, some of which were planted in the late 1960s. Most of the vineyards are planted on the unique soils of the Fordwich Sill and provide the wines with a special sense of place. All of the wines are Estate grown and produced, as well as certified Sustainably Farmed.

As leaders in environmental stewardship, Margan Wines is fully accredited with Sustainable Winegrowing Australia and Freshcare, and were one of the first producers in the Hunter Valley to achieve this. Their certification benchmarks to the International Standards of ISO14000 of best practices, which means that they follow a detailed Environmental Management Plan to reduce their impact across all business operations in the four basic pillars of sustainability - reduction of greenhouse gases, energy efficiency, water management and the reduction of waste. Their acclaimed Margan Restaurant is regionally awarded for its focus on estate-grown produce which includes an orchard, olive groves, estate-reared lambs, bees, and free-range chickens.

Hunter Valley Semillon is one of the great wine styles of not only Australia, but around the world. This particular Semillon was picked from Margan's low-yielding, 40-year-old mature vines grown in the red volcanic clay soils of the Ancient Fordwich Sill. These soils are the weathered product of ancient volcanic eruptions and are rich in minerals, absorb moisture easily, and release it slowly.

The 2017 growing season in Hunter Valley was hot, dry, and trouble-free. It delivered a great vintage for wine, especially Semillon. Hunter Valley Semillon can be enjoyed when young and fresh, or cellared for many years, thereby introducing many complexities. Let's see how this 6 year old Semillon from Hunter Valley is tasting tonight...

Margan Family Hunter Valley Semillon 2017 (91 pts)

Tasting Note:

MARGAN FAMILY HUNTER VALLEY SEMILLON 2017 - Hunter Valley, New South Wales, Australia (#493338) (XD) - $19.95
Screw cap. Pours a medium yellow colour. Wow. Gorgeously fragrant, intensely aromatic, and complex nose of yellow pear, green fig, lanolin, and floral joined by subtle hints of citrus, melon, and waxy aromas. It is medium-full bodied on the impressively rich, well-structured, and dry palate with lovely citrus, floral, yellow pear, spice, grapefruit, lanolin, and waxy flavours supported by fresh, bracing, and well-balanced acidity. Some earthy mineral notes come through on the finish, with excellent length. Highly recommended buy! Score: 91 pts

Other lovely wines by Margan Wines are available through their Agent - Connexion Oenophilia.


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  • Date publishedWednesday, February 3, 2021

Margan Family Hunter Valley Semillon 2018 (Australia) - Wine Review

wine review is a lovely Semillon from the Hunter Valley in Australia that arrives at the LCBO this weekend as part of the LCBO VINTAGES Release.

Margan Wines was established in 1996 by Lisa and Andrew Margan in the picturesque Broke Fordwich wine region of Hunter Valley. Prior to establishing Margan Wines, Andrew learned the art of grape growing and winemaking at Tyrrell's for 20 years, along with working as a flying winemaker in France. Together with his wife, Lisa, the Margans have evolved to become the leading winery in the Broke Fordwich sub-region of the Hunter Valley.

Today, they have over 100 hectares of quality vineyards, some of which were planted in the late 1960s. All of the wines are single vineyard, Estate Grown wines that are hand-crafted at the Estate by Andrew. The uniquely-styled wines of Margan are strongly defined by the climate of the Hunter Valley and the ancient red volcanic soils of the Fordwich Sill which run through the area. These soils are free-draining, but the soils cell structure absorbs moisture quickly and releases it slowly, a beneficial feature for inland, high-latitude (32.5 degrees South) regions such as Broke Fordwich. These free-draining, alluvial soils and sandy loams also produce particularly fine Semillon - the variety for which the Hunter Valley is best known.

Environmentally sustainable practices are a core value at Margan Wines. They are fully accredited with sustainable winegrowing Australia and committed to looking after the land and be sustainable for generations to come. They have many sustainability initiatives at the winery and restaurant - too numerous to mention here - and are also looking to become carbon neutral.

I have enjoyed Hunter Valley Semillon for many years now. They can be enjoyed young, but are best with some age on them. Let's see how this Semillon is tasting tonight...

Margan Family Hunter Valley Semillon 2018 (90 pts)

Tasting Note:

MARGAN FAMILY HUNTER VALLEY SEMILLON 2018 - Estate grown, Hunter Valley, New South Wales, Australia (#493338) (XD) - $18.95
Screw cap. From 40 year old, low-yielding and mature vines grown on the red volcanic soils of the ancient Fordwich Sill, the medium-high intensity nose is elegant with distinctive lanolin, earthy mineral, grapefruit citrus, lemon, and floral aromas. It's light-to-medium bodied on the dry, racy palate with bright acidity and flavours of lanolin, citrus, floral, and touches of herb. Very good length with citrus, herb, earthy mineral notes lingering on the juicy finish. Enjoyable now, but I would cellar this for 5 years to allow for additional complexities to develop. Score: 90 pts

Other lovely wines from the Margan Family can be ordered through their Agent - Connexion Oenophilia.


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  • Date publishedSaturday, October 20, 2018

McWilliam's Mount Pleasant Elizabeth Semillon 2006 (Australia) - Wine Review

Something really special, wine review is an aged Hunter Valley Semillon that was purchased from an LCBO VINTAGES Release .

Hunter Valley (in Australia, just north of Sydney) is known for producing outstanding Semillon that can be enjoyed young or admired when allowed to age gracefully. Let's see how this is tasting tonight!

McWilliam's Mount Pleasant Elizabeth Semillon 2006 (91 pts)

Tasting Note:

MCWILLIAM'S MOUNT PLEASANT ELIZABETH SEMILLON 2006 - Cellar aged, Hunter Valley, New South Wales, Australia (#724492) (XD) - $19.95
Screw cap. Medium yellow-gold colour. Medium-high intensity aromatics are mature and very complex, offering lovely petrol, yellow flower, paraffin, fig, candle and beeswax. It's medium-full bodied with aromas coming up in spades on the mature palate, supported by bracing, juicy acidity. Some lemon/lime flavours appear mid-palate and continue through to the long finish that is flecked with beeswax, butter, and green herb, and finishes with stony minerality. Can be enjoyed over the next 1-2 years. Brilliant! Score: 91 pts


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  • Date publishedSaturday, October 21, 2017

Nugan Annelise Pinot Grigio 2017 (Australia) - Wine Review

Opened up this crisp Pinot Grigio on this fine (that feels more like Spring, to be honest) and is widely available at the LCBO. This white wine is also currently on promotion, offering 10 Bonus Air Miles with every purchase until .

This white wine is produced by Nugan Estate from Australia and seems to be made for Canada-only as I can't find any info about this wine on the winery's website. The Nugan Group was founded in 1940 by Alfredo Nugan, after he emigrated from Spain with his family, including his wife Annelise, to start a small fruit and vegetable packing operation in New South Wales. This wine is part of a limited release collection of wines that are a tribute to the family's vision and passion to pursue their ideals of outstanding quality and service.

While you may see the 2016 vintage on shelves right now, the 2017 will be arriving soon and can be enjoyed over the holidays. This will pair nicely with salads, seafood, and poultry. It will also pair with turkey cooked in the traditional manner - a recipe for Traditional Turkey has been provided below.

Nugan Annelise Pinot Grigio 2017 (87 pts)

Tasting Note:

NUGAN ANNELISE PINOT GRIGIO 2017 - New South Wales, Australia (#483230) (XD) - $14.95
Screw cap. This has appealing aromas of pear, green apple, grapefruit, lime, tropical fruits and minerals of modest intensity. The palate is bright and crisp with vibrant acids that are nicely balanced on a slightly honeyed, yet dry, flavour profile with more citrus, pear, apple flavours and some mineral accents. Some interesting saline notes mid-palate. Good finish length. Score: 87 pts

Traditional Turkey Recipe:

Ingredients:
  • 1 12 lb. turkey, preferably fresh

Rub:
  • 1/4 cup butter, softened
  • Zest of one lemon
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh thyme
  • 5 garlic cloves, minced
  • 1 tbsp kosher salt

Stuffing:
  • 1 pear, quartered
  • 1 lemon, quartered
  • 1 white onion, quartered
  • 4 garlic cloves, crushed
  • 1 cup fresh parsley
  • 4 sprigs fresh thyme

To Prepare:
In a small bowl combine all ingredients for the rub. Mix with a fork until well incorporated. Set aside. Using your fingers, gently separate the skin from the breast muscle. Using your hands, grab small portions of the butter and place between turkey skin and meat. Make sure to evenly spread throughout as this will help with consistent browning. Lather the outside skin as well. Place turkey on a wire rack over top of a baking sheet and chill uncovered in the fridge for 6–12 hours.

To Cook:
Pull the turkey from the fridge. Stuff the cavity with pear, lemon, onion, garlic, parsley and thyme. Twine the legs together and fold the wings under the breast. Let the turkey stand at room temperature for at least 1 hour. Preheat oven to 450°F. Season the turkey with salt and place in the oven for 25 minutes. Reduce the oven temperature to 320°F and cook for 1 hour 45 minutes or until the turkey breast reaches an internal temperature of 165°F. When finished, remove from the oven and loosely tent with tin foil. Rest at room temperature for 1 hour before serving.


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