Whites and Rosé

Gewürztraminer 2019

We always aim to pick Gewurz when it is ripe - super ripe! That is when the flavours come tumbling forth giving the wine that je ne sais quoi that no other grape variety can come near. Inevitably, that leads to high sugars at harvest and in order to keep the alcohol to reasonable levels and also to offset the ever-present stern phenolics, we like to retain a certain amount of residual sugar in the finished wine.

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Chenin Blanc 2018

I do not often mention the influence of the season in the tasting notes but 2017-18 was an exceptional case; not perfect by any means but the results were astounding. An unprecedented hot and dry spring and early summer period set the fruit up so nicely that late season rain, humidity and even a brace of tropical cyclones couldn’t spoil the luscious ripe flavours.

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Riesling 2019

Planted in 2008 into a block where 28 year old Cabernet Sauvignon vines had been removed, these vines struggled pathetically for more than 10 years to establish themselves and produced tiny crops of somewhat indifferent fruit. 2019 however was a watershed year and they finally offered up a nice crop of 2.5 tonnes per acre which they managed to ripen to perfection. Riesling is still a firm favourite amongst winemakers and this example reinforces why.


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Sauvignon Blanc 2019

When growing and making this wine we had one clear idea in mind: that it must not taste like Sauvignon Blanc! The majority of the effort went in in the vineyard, doing unthinkable things like shoot thinning, crop reduction,100% leaf plucking and not considering harvesting until flavours were fully ripe and the skins a glowing gold colour. In the winery we fermented a small portion in old oak and were in no hurry to bottle and release the wine while the flavours were raw and raucous. See what you think.

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Pinot Gris 2018

It has been said there are only two things in life on which one can depend: death and taxes. I would venture to suggest we could add Margrain Pinot Gris to that list, with its consistent and confronting bone dry attack, ball-breaking monolithic structure and an aggressive texture which quite unabashedly demands food to go with. Of all our varietals this is the one which seems to shun the concept of vintage variation, instead consistently reflecting its zero sugar, extended lees contact and the gift of time in the bottle prior to release.

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