THE MARQ STORY

Renowned Western Australian winemaker Mark Warren has serious fun at the experimental edge of his finely honed craft.

More about Marq


Curious and confident wine lovers embrace these quirky lesser-known varietals made with food in mind.
Wine by Mark Warren Marq Wines Fiano

MARQ WINES

A small but beautiful range of food friendly wine that challenges our palate and complements any well rounded wine list.

Marq Wine Store


THE MARQ STORY

OUR PHILOSOPHY

A self-confessed chemistry nerd, Mark is producing some ‘classics in the making’ using alternative grape varieties and methods including wild yeast fermentation and partial grape drying.

This combination of savvy ‘fingers crossed’ experimentation and deep science is yielding some beautiful wine, which is finding its place in bars, restaurants and bottle shops from the South West to Sydney.

To show case Margaret River’s capacity to grow unconventional varieties, Marq wines are produced entirely from local grapes grown in Willyabrup, Yallingup  and Karridale.

 

While the Marq story celebrates diversity and difference in wine culture and production, it also plays to what we know and love about relaxed, no fuss, fresh is best cuisine. Think just caught chili crab with a glass of  Vermentino.

In essence, Marq wine is the story of an accomplished Winemaker at the top of his game taking time out to make exactly the sort of fine, intriguing wine he loves to drink.

We hope you love it too.

OUR WINEMAKER

Mark has been producing Margaret River and Swan Valley vintages for more than two decades and is currently responsible for around 60 to 70 individual wines annually. He combines making award winning wine for Happs with consulting to several emerging and established wineries.

A University of Western Australia trained microbiologist and biochemist with a degree in Wine Science from Charles Sturt University; Mark is a complete science buff. This strong academic background supported by his view that ‘it’s the passion and art that elevate wine ‘ creates the ‘chemistry’ behind Marq Wines.

As an advocate for diversifying and growing the regional industry, Mark is helping to shape the next generation of local winemakers. Since 2004 he has lectured in Wine Science and Advanced Sensory Evaluation at Curtin University’s Margaret River campus, where in addition to learning sound science, his students are exposed to the ‘Marq’ philosophy of embedding curiosity, experimentation and diversity in the winemaker’s art.

His  knowledge, skill and experience also make him a highly regarded and ‘in demand’ regional and national wine judge.

OUR ACCOLADES

Marq Wines have received applause from all quarters of the press. We are praised for being ‘fabulous with food’, and giving exotic varietals a Western Australian ‘stamp’ where nothing is lost in translation.

Track the Marq Wines journey from seedling to cellar by following us on Facebook.


CELLAR DOOR

Cellar Door

Our Cellar Door is beautifully simple-relying on the lush natural surrounds and sweeping Peppi trees to provide a calm and relaxing environment to taste our wines.

10 minutes from Dunsborough it is a wonderful place to try our range but also why not stay for a glass of your favourite and a Cheese or Charcuterie platter.

We are a boutique family business and we love introducing new people to our wines as well as meeting dedicated Marq Wines followers...Mark or Danielle will always be front and centre at Cellar Door to talk you through our love for these alternative varietals.

Our opening hours are Friday, Saturday, Sunday and Long Weekend Monday’s 10-5. We are at 860 Commonage Road, Yallingup 6282.


MARQ WINES

2015 VERMENTINO

Vermentino is one of the exciting new white varietals that is beginning to make an impression in Australia. It is an aromatic white variety whose native habitat is the island of Sardinia.

PALATE

The wine is dry, with good fruit intensity and displays lime and pear flavours. The palate is very fine and delicate with a chalky mouthfeel and a confectionary aftertaste.

REGION

Margaret River

COLOR

Very pale lemon

AROMA

Displays bath-salts, lime juice, grapefruit and pear characters with a slight sherbet note

ALC VOL

10.4 percent

WINEMAKING & VITICULTURE

The grapes are grown in the north of Margaret River. They are picked early by comparison with other varieties and this results in a lower alcohol (10.4%). The grapes are simply crushed, pressed gently and the clarified juice fermented in stainless steel tanks at cold temperatures. The wine is bottled early to retain as much freshness as possible.

ACCOLADES

93 points, highly recommended - James Halliday

2015 VERMENTINO

2016 FIANO

This is a strongly flavoured white grape variety which is used to make the highly regarded Fiano di Avellino in Campania in Southern Italy.

PALATE

The wine is dry and richly flavoured displaying under-ripe peach, nectarine and preserved lemon characters with just a hint of orange zest. There is an element of creaminess and viscosity to the mouthfeel that is unusual to most wines while the natural acid provides a long zesty finish.

REGION

Margaret River

COLOR

pale lemon

AROMA

Intensely aromatic with orange blossom, peach and nectarine aromas.

ALC VOL

12.9 percent

WINEMAKING & VITICULTURE

The grapes are grown in the north of Margaret River. The handpicked bunches are cooled overnight before whole bunch pressing in the morning to minimise the extraction of phenolics. The partially clarified juice is fermented in a combination of 4 year old French oak barrels and stainless steel barrels for 3 months with regular lees stirring to enhance the wines texture.

ACCOLADES

94 points, outstanding - James Halliday

FOOD MATCHING

Smoked Yarra Valley Trout and Green Mango Salad. See the recipe.

2016 FIANO

2015 WILD & WORKED SAUVIGNON BLANC SEMILLON

This classic blend is all too often made as simple quaffing wine when it can be so much more. Here we have employed a myriad of winemaking techniques including fermentation by 'wild' yeast and extensively 'working' the yeast lees to produce a complex, richly textured wines with flavours of gooseberry, quince, gun smoke and preserved lemon with hints of grass, lychee and pastry.

PALATE

Is rich and textural with flavours of ripe gooseberry, pear, preserved lemon and pastry. The wine has refreshing zesty acidity that is fine and chalky. The finish is long with a tightly focused mineral thread.

REGION

Margaret River

COLOR

pale lemon green

AROMA

A lifted and attractive aroma of gooseberry and quince with some gun smoke and cut grass characters

ALC VOL

12.5 percent

WINEMAKING & VITICULTURE

The grapes are grown in Wilyabrup and Southern Margaret River. The grapes are cooled before crushing usually directly to press, whilst a small portion actually remains on skins for 4 days. The partially clarified juice is left in older French oak barrels un-inoculated until fermentation begins spontaneously. After fermentation is complete the wine remains in barrel with fortnightly lees stirring for 5 months before assemblage and bottling.

ACCOLADES

95 points, outstanding - James Halliday

2015 WILD & WORKED SAUVIGNON BLANC SEMILLON

2016 WILD FERMENT CHARDONNAY

Chardonnay has been a mainstream Australian variety now for decades but its traditional home is Burgundy in France where winemaking practices applied to this grape are somewhat different. In the ‘old world’ naturally occurring yeast that reside on the grapes in the vineyard and within the winery itself are allowed to conduct the fermentation process without intervention by the winemaker.

PALATE

The palate is fine and tight with intense white peach, lemon curd and cashew flavours and an attractive chalky mouthfeel. The intense fruit is supported by vibrant acidity and high quality integrated oak. The wine has great length of flavour and demonstrates all the requirements for ageing.

REGION

Margaret River

COLOR

pale lemon

AROMA

An attractive aroma of white peach and grapefruit with noticeable gun-smoke and flint is displayed on the nose.

ALC VOL

12.6 percent

WINEMAKING & VITICULTURE

The grapes are grown at the southern end of Margaret River. The handpicked bunches are cooled overnight before whole bunch pressing in the morning to minimise the extraction of phenolics. The partially clarified juice is left un-inoculated in French oak barrels until the fermentation begins spontaneously. After fermentation the wine remains in barrel with regular stirring for 10 months before assembling for bottling.

ACCOLADES

94 points, outstanding - James Halliday

2016 WILD FERMENT CHARDONNAY

2014 PETIT MANSENG

Petit Manseng is a very rare grape variety originating from Juracon in France.
It was historically used in the baptism of French royalty but today it is little known.
We are very excited about the potential of this forgotten gem.

PALATE

A rich palate with an attractive chalky mouthfeel that displays pear, ripe peach and orange rind with hints of melon, almond meal and toasty oak. A wine and variety with a great future.

REGION

Margaret River

COLOR

Light golden straw.

AROMA

Pretty and lifted aroma of quince, white peach, pastry, vanilla, rose petal and lemon butter.

ALC VOL

13.4%

WINEMAKING & VITICULTURE

The grapes are grown in the north of Margaret River. The handpicked bunches are cooled overnight before whole bunch pressing in the morning to minimise the extraction of phenolics. The partially clarified juice is fermented in French oak barrels for 10 months with regular lees stirring to enhance the wine's texture.

2014 PETIT MANSENG

2015 SPARKLING VERMENTINO

We are not sure if Sparkling Vermentino is crazy or genius. It is most definitely a unique wine style which we believe shows great promise and is an interesting and fun alternative to traditional sparkling wine. While this variety is not normally used in this way it does have a good flavour at low alcohol, crunchy natural acidity and displays delicacy and persistence which are the sought after properties for quality sparkling wine. We think the final product is quite unique and perfectly reflects the Marq ethos.

PALATE

The palate is fine, chalky and crisp with a delicate mousse, great flavour and acid drive. The wine displays citrus, pear and green peach flavours with notes of brioche and rockmelon with a long refreshing mineral finish.

REGION

COLOR

Light green straw with persistent fine bubbles.

AROMA

Pretty and lifted aroma of pastry, lychee and bath salts with hints of lemon ring, white flowers and green apple.

ALC VOL

12.6%

WINEMAKING & VITICULTURE

The Vermentino grapes are grown in the north of Margaret River. The base wine is made from grapes picked early to ensure a lower alcohol which is crucial for sparkling wine. They are then crushed, pressed gently and the clarified juice fermented in stainless steel tanks at cold temperatures. After clarification and stabilisation the base wine is then bottled with an addition of sugar and yeast. Over a period of 6 weeks the yeast consume all the sugar making CO2 gas, thus creating bubbles. The wine then ages on yeast lees for a year where the yeast add their own unique flavours to the wine. Finally the bottles are inverted, riddled, disgorged, corked and packaged ready to 'pop' and drink.

2015 SPARKLING VERMENTINO

2016 SERIOUS ROSE

It is often said that the Rose wine style is perfect for the warm Australian climate. We agree whole heartedly with this sentiment but usually find the Rose wines we buy are made from grapes not suitable for quality red wine, are regularly sweet and usually no more than a simple crowd pleaser. Inspired by the Rose wines of Southern France this is our attempt at a ‘Serious’ Rose.

PALATE

Residual sugar dry, yet with a vibrant fruit sweetness. The flavours follow from the aroma with lots of cherry and strawberry. Whilst the acidity is crisp and refreshing as one would expect from a Rose it is softened by a rich textural mouthfeel derived from the wild ferment and lees aging. A wine with complexity and texture – a seriously interesting wine.

REGION

Margaret River

COLOR

beautiful vibrant pale pink

AROMA

Lifted floral, cherry and strawberry characters with hints of citrus, lemon butter and gun smoke.

ALC VOL

13.3 percent

WINEMAKING & VITICULTURE

The Grenache grapes are grown in the Southern part of Margaret River. The grapes are harvested at a ripeness level more typical of white wine and then cooled before being crushing. The must is not immediately pressed because the vibrant pink colour we desire requires around 4 hours of skin contact after which the must is pressed. The partially clarified juice is then transferred to older French oak barrels un-inoculated until fermentation begins spontaneously. After fermentation is complete the wine remains in barrel with fortnightly lees stirring for 5 months before assemblage and bottling.

ACCOLADES

94 points, outstanding - James Halliday

2016 SERIOUS ROSE

2016 GAMAY

Gamay is the dominant grape planted in the district of Beaujolais in Burgundy. It is often associated with a style called Beaujolais Nouveau which is a very light and easy drinking wine. However Beaujolais also produces more powerful and age-worthy wines from the better vineyard sites. These wines have structure, power and persistence and more closely resemble quality Pinot Noir.

PALATE

Is medium bodied with good fruit intensity and demonstrates the classic strawberry and cream flavours associated with the variety. The wine also exhibits cherry, mushroom and rhubard characters with hints of clove. The tannins are soft fine and supple and the flavour persistent and a long.

REGION

Margaret River

COLOR

light to medium intensity red

AROMA

The wine displays intense strawberries and cream characters with hints of cherry, licorice, stalk and spice

ALC VOL

13.8 percent

WINEMAKING & VITICULTURE

The grapes are grown at the southern end of Margaret River. The grapes are de-stemmed only with a 25% inclusion of whole bunches and then fermented on skins for a period of 10 days. After pressing the wine is aged in 3 and 4 year old French oak barrels for 12 months on lees before assemblage and bottling.

ACCOLADES

93 points, highly recommended - James Halliday

2016 GAMAY

2013 TEMPRANILLO

This is the famous red grape variety of Rioja in Spain. In recent years Australian winemakers have started to explore its potential and some great results are being achieved. The variety is typically bursting with fruit flavour but behind this is a savoury core which matches the wine well with food.

PALATE

Is medium-full bodied with intense sweet fruit combining with the black olive and spice characters typical of this variety. The wine is noticeably savoury with fine grainy tannin and a ripe cherry aftertaste.

REGION

Margaret River

COLOR

deep red - noticeably dark for the variety

AROMA

The wine displays intense black jube, dark fruit, spice and black olive characters with hints of earth, tar and rhubarb

ALC VOL

14.0 percent

WINEMAKING & VITICULTURE

The grapes are grown at the southern end of Margaret River. The grapes are crushed into small open fermenters and fermented on skins for 10 days before pressing. After a short period of settling in tank the wine is transferred to French oak barrels with 25% being new and the balance 2-3 years old. The wine is then matured in that oak for a period of 12 months.

ACCOLADES

94 points, outstanding - James Halliday

FOOD MATCHING

We enjoy it with tomato and almond tart from Ottolenghi's latest cook book Plenty More, or Jamie Oliver’s chicken, olive and preserved lemon tagine.

2013 TEMPRANILLO

2015 MALBEC

This classic Bordeaux variety has never received its due recognition. It produces wines that are deeply coloured with intense sweet fruit and velvety tannins – everything a good wine should be. It can be viticulturally challenging and perhaps this is why it is more commonly used as a blending variety, but grown on the right site it can yield amazing results.

PALATE

It is a full bodied richly flavoured wine with intense sweet fruit. This wine is juicy and fleshy with noticeable oak that adds just an element of grip and structure to this otherwise silky soft wine.

REGION

Margaret River

COLOR

deep red with a purple hue

AROMA

A lifted aroma of violets, red fruits, dark fruits and blackberry with plum skin, forest floor, and rum & raisin characters

ALC VOL

14.9 percent

WINEMAKING & VITICULTURE

The grapes are grown in the heart of Margaret River at Willyabrup. The grapes are crushed into small open fermenters and fermented on skins for 14 days before pressing. After a short period of settling in tank the wine is transferred to new, one and two year old barrels for aging for a period of 14 months.

ACCOLADES

94 points, highly recommended - James Halliday

2015 MALBEC

2014 CUT AND DRY SHIRAZ

The inspiration for this wine is the Italian wine style known as Amarone which is made in Veneto. The Amarone wine style uses the same grape varieties as Valpolicella but the grapes are harvested and dried on straw mats such that the berries shrivel and concentrate prior to being made into wine. This laborious process produces a wine with intense ripe fruit flavours, roundness and power. Lacking the traditional varieties of Corvina and Rondinella we have taken the process and applied it to the great Australian red variety Shiraz – we think it is a perfect match.

PALATE

This is a ‘very’ full bodied wine with powerful sweet fruit that displays intense red fruit and cedary oak characters with hints of cherry and black jubes. The tannins are big and obvious, but surprisingly soft, velvety and textural.

REGION

Margaret River

COLOR

very deep red with a red purple hue

AROMA

The wine displays lifted raspberry, black jubes, dark fruit and redskin characters with hints of floral, vanilla bean and attractive oak.

ALC VOL

WINEMAKING & VITICULTURE

The Shiraz grapes are grown at the northern end of Margaret River. At the desired ripeness the canes on the vine are ‘cut’ thus effectively separating the bunches from the vine. The grapes are then left to hang on severed cane to ‘dry’ for a period of 2 weeks whereby the berries shrivel concentrating the flavor, colour, tannin and acidity. After drying the grapes are harvested and crushed into small open fermenters and fermented on skins for 12 days before pressing. After a short period of settling in tank the wine is transferred to French oak barrels with 40% being new and the balance 2-3 year old. The wine is then matured in that oak for a period of 12 months.

ACCOLADES

95 points, outstanding - James Halliday

2014 CUT AND DRY SHIRAZ

2015 DNA CABERNET SAUVIGNON

Margaret River is a wine growing region with a range of climatic conditions that produce divers styles of Cabernet Sauvignon. The distinguishing feature of this variety in Yallingup is front palate fruit, while in Wilyabrup has elegance and refinement, Wallcliffe has structure and Karridale has persistence. The wine demonstrates all of these virtues in an equal parts blend that represents the complete DNA of Cabernet Sauvignon when grown in this region.

PALATE

A full bodied wine with a rich juicy palate and abundant fine velvety tannins. It has intense red and black fruits with a background of tasty oak and hints of black jub and mocha.

REGION

Margaret River

COLOR

Deep Violet

AROMA

Lifted aroma of blueberry, black currant and chocolate mint with hints of cedary oak and signature Margaret River tomato leaf.

ALC VOL

14.5%

WINEMAKING & VITICULTURE

The grapes are grown across the 4 sub-regions of Margaret River-Yallingup, Wilyabrup, Karridale and Wallcliffe. Once picked they are crushed into small open fermenters where they are fermented on skins for 14 days before pressing. After a short time settling in tank the wine is transferred into new 1 and 2 year old barrels and aged for a period of 14 months.

2015 DNA CABERNET SAUVIGNON

MARQ WINE STORE

2015 VERMENTINO

2015 VERMENTINO

An aromatic white variety native to the island of Sardinia. Dry, with good fruit intensity.

$25.00
$300.00
2016 FIANO

2016 FIANO

Intensely aromatic with orange blossom, peach and nectarine aromas.

$25.00
$300.00
2016 WILD FERMENT CHARDONNAY

2016 WILD FERMENT CHARDONNAY

An attractive aroma of white peach and grapefruit with noticeable gun-smoke

$30.00
$360.00
2014 PETIT MANSENG

2014 PETIT MANSENG

A rich palate with an attractive chalky mouthfeel with hints of melon and toasty oak. We are very excited about the potential of this forgotten gem.

$28.00
$336.00
2015 SPARKLING VERMENTINO

2015 SPARKLING VERMENTINO

An interesting and fun alternative to traditional sparkling wine. We are not sure if Sparkling Vermentino is crazy or genius.

$30.00
$360.00
2016 SERIOUS ROSE

2016 SERIOUS ROSE

Inspired by the Rose wines of Southern France this is our attempt at a ‘Serious’ Rose

sorry-sold-out

2016 GAMAY

2016 GAMAY

Powerful and age-worthy wine with structure, power and persistence.

$25.00
$300.00
2013 TEMPRANILLO

2013 TEMPRANILLO

Bursting with fruit flavour yet behind this is a savoury core which matches the wine well with food.

$28.00
$336.00
2015 MALBEC

2015 MALBEC

Intense sweet fruit and velvety tannins – everything a good wine should be.

$30.00
$360.00
2014 CUT AND DRY SHIRAZ

2014 CUT AND DRY SHIRAZ

A great Australian red variety Shiraz with intense ripe fruit flavours, roundness and power.

$35.00
$420.00
2015 DNA CABERNET SAUVIGNON

2015 DNA CABERNET SAUVIGNON

An equal parts blend that represents the complete DNA of Cabernet Sauvignon when grown in the Margaret River wine region.

$35.00
$420.00
An exploration of the potential of alternative varieties and unusual winemaking methods by someone with an undoubted technical understanding of the processes involved. James Halliday - James Halliday Wine Companion

Press

The Wine Front: “There’s some glory to be had here”

We received some great reviews from Campbell Mattinson of independent review site The Wine Front.

He particularly enjoyed our newly released 2013 Malbec, giving it 95 points:
"This release makes an impact. Weight of fruit, grunt of tannin, imposition of length. It’s dusty, chocolatey, caked with smooth blackcurrant and leather-like fruit, then clovey and herbal through the finish. There’s some glory to be had here. The price is very attractive."

Download The Wine Front Marq Wine reviews below.

www.marqwines.com.au/wp-content/uploads/2014/08/The-Wine-Front-reviews-August-2014.pdf

Amarone Wines with Different Drop

During a recent Sydney visit we had the pleasure of meeting Brett, Tom and Tim from Different Drop - a great wine club delivering unique wines from smaller producers. We recorded this video discussing Amarone wines, an Italian technique used in our Cut and Dry Shiraz.

www.bit.ly/1m0JA3k

James Halliday Review

A quick look at the list of Vermentino, Fiano, Wild & Worked Sauvignon Blanc Semillon, Wild Ferment Chardonnay, Rose, Gamay, Tempranillo, Malbec, and Cut & Dry Shiraz (Amarone style) points to the underlying philosophy: an exploration of the potential of alternative varieties and unusual winemaking methods by someone with an undoubted technical understanding of the processes involved. 5 star winery.

www.winecompanion.com.au/wineries/western-australia/margaret-river/marq-wines

STM Magazine

‘It’s no secret we’re becoming more savvy about the variety of wines on the market and more willing to explore beyond the mainstay grape varieties……’

Smoked Yarra Valley Trout and Green Mango Salad

"I can not go past MARQ Wines 2013 Fiano. A rare find in Australia this wine is absolutely superb." - aww shucks :)

www.mindy-woods.com.au/smoked-yarra-valley-trout-green-mango-salad/

‘We Love Perth’

‘I think we should celebrate diversity in wine, diversity in food and diversity in culture and that involves looking beyond what you are familiar with.’

weloveperth.net.au/the-foodies-mark-warren-of-marq-wines/


MARQ BLOG


Catch up on all the latest news, events, reviews and happenings at the winery.
You can also track the Marq Wines journey from seedling to cellar by following us on Twitter at @marqwines and on Facebook

Mark, Bruce, the Napa and a convertible Mustang....

August 3rd, 2015 by Mark Warren

I have recently returned from a study tour of California’s Napa Valley and Oregon’s Willamette Valley.  It was supposedly work but only if you can call two forty-something winemakers driving around in a convertible Mustang wine tasting all day ‘work’. We tried awesome wines in both regions, met some great people and generally had a ball…… It’s been 15 years since I last visited Napa and the region has expanded significantly and appears to be booming.

Napa like Margaret River is famous for Cabernet Sauvignon and as you might expect excellent wine can be found throughout. What is interesting is the extreme difference in price the wines attract-Napa Cabernets are almost universally above US $100 per bottle and the most regarded are several hundred dollars. What’s more impressive is that these wines regularly sell out on release to an individual wineries mailing list. One winery we encountered sells Cabernet at $400 a bottle all to its mailing list and there is a waiting list for people to join…It’s pretty crazy stuff and that got me wondering and asking questions about what drives these prices.

Obviously it helps being in a country with 320 million people-there are lots of customers. The region itself has around 10 million people within an hour or so drive from what I am told is now the second biggest tourist destination in the U.S behind Disneyland. Silicon Valley money is also very close and this funds not only the purchase of expensive wines but the wineries themselves. Despite the prices there is a strong demand for the region’s Cabernet Sauvignon wines and has resulted in alot of other varieties being replanted to Cabernet and the once famous Napa Chardonnay’s are fast becoming extinct.

As good as the Cabernets are the Chardonnays were a disappointment and to be honest I failed to find a decent Chardonnay the entire trip. I don’t think this variety is getting the care or consideration it deserves in the U.S. Given the quality of Margaret River Cabernet and Chardonnay and the price at which we can produce them I can’t help but think there is a great opportunity for these wines and possibly Marq Wines in the U.S.

The Occasion of Drinking Wine

May 19th, 2014 by Mark Warren

I don’t think I ever expected to be wine inspired by Eddie McGuire but he was recently quoted as saying “It’s there to be drunk. If you have good food, wine and conversation, that’s the trifecta of life” and I think that as a statement is ‘right between the posts’. For me one of the great things about wine is that a really special bottle of wine absolutely must be shared. I guess by that I mean the consumption of wine in itself can be enjoyable but for a bottle of wine to actually bring joy then this requires good company to share the moment. And if you combine that with good food as Eddie says “that’s the trifecta”.

What I find really amazing is thinking about these occasions on reflection because so often my friends and I describe that occasion with terms like “oh that was the night we drank…..”, and to that end wine has the ability to actually ‘mark’ a moment. In fact if the wine is in itself special then simply opening and sharing that wine can make an otherwise ordinary moment something that everyone present will remember. It might sound strange but I’m not a fan of opening super special wine on super special occasions because quite frankly no matter how good the wine is it will never be as memorable as the birth of your child, your wedding day, winning Lotto or Fremantle winning the flag (one day). My preference is to celebrate those special life moments with the people that are closest to me and use those super special bottles in the cellar to turn an otherwise ordinary occasion into something those same people will remember.

Pre Vintage Thoughts....

February 12th, 2014 by Mark Warren

I’ve finished cleaning the crusher and presses and some Sauvignon Blanc is on its way….I guess my 25th Vintage is about to start and my wife is about to become a ‘ Vintage Widow’-again! The grape harvest or what Australian winemakers call Vintage is an exciting time but it is all encompassing- life pretty much revolves around making wine, drinking wine and sleeping, with sleep being the lowest priority. Everything else needs to wait until after Vintage is complete and this is where the term ‘Vintage Widow’ comes from as our families are largely left to fend for themselves. It’s not uncommon for the family to be in bed asleep when I sneak off to work and then be back in bed by the time I arrive home. At the winery it’s 80-100 hours a week, 7 days a week and lasts for about 10 weeks……I remember one 10 day period where we started each day at 6am and finished between midnight and 2am. While this sounds horrendous, to a winemaker it is actually quite a buzz. What drives you is making the best possible wine, one that you love to drink yourself, one that you hope will impress your winemaker friends and to a lesser extent the Wine Critics. Of course we also hope it is a wine that our customers will love but to be honest I’ve always found that if I love the wine myself then it generally appeals to those who support our label. I guess this is because a winemaker needs to be their own worst critic if they are to constantly improve on what they are doing. I think wine drinkers are much more forgiving than I am, thus a winemaker will never leave work until everything that needs to be done is actually done…

Whilst a winemaker’s passion and commitment are a constant the variable we most worry about is the weather which is the one thing we can’t control in this process. Bad weather equates to substandard fruit and that means substandard wine, and under these circumstances the winemaker’s buzz turns into despair. Fortunately this year we have enjoyed a brilliant wet Winter and Spring followed by a relatively cool early Summer and this bodes well for quality…. I can feel myself getting excited about the wines 2014 will produce.

 

I recently had the pleasure of presenting the Marq Fiano at the Gourmet Escape in a Master Class titled “Making Waves – WA’s Cutting Edge Wines”.

October 11th, 2013 by Mark Warren

I don’t need much encouragement to talk about wine. So I really enjoyed the opportunity to talk (or maybe preach) about innovation at the recent Margaret River Gourmet Escape The Marq Fiano was one of 4 nominated wines celebrating the work of passionate highly experienced winemakers, doing something outside the mainstream. Strangely enough host Nick Stock chose the same four WA producers I would have selected to showcase  our state’s innovative spirit.

The first wine was a ‘Natural Wine’ made by Josephine Perry which was without doubt, the best natural wine I have tried to date.  As the production of Natural Wines is philosophically driven and presents certain technical difficulties it can bring proponents unstuck.  However in this case,the wine was delicious. Next came Andrew Hoadley’s Riesling called Das Sacrilege – a nod to the irreverent some might say profane way its making violates traditional Riesling wisdom.Certainly the result is unconventional, as Hoad’s would want it to be.  This is a powerfully flavoured wine with an attractive slippery texture that screams food.

We also had a wine from Ipso Facto and I’m a big time fan of this label. I love the fact that someone is championing Chenin Blanc because with a bit of effort in the vineyard and winery this variety makes beautiful wines that are incredibly age worthy. Naturally, the Marq Fiano was delicious and Nick Stock was very complimentary about it. A personal highlight was Nick likening me to Walter White – by day I’m a conventional winemaker and lecturer but at night in my lab ……things take a very different turn!

 

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DISTRIBUTORS

Marq wines are distributed by:
WA - Anthony Evans,The Wine Gang, 0434 726 165 VIC - Sean Bell, Octagonal Wines, 0411 480 823 NSW - Tom Egan, Jed Wines Distribution, 0422 770 474

STOCKISTS

Download Stockists PDF

TRADE

Download tasting notes PDF

CONTACT ADDRESS

Marq Wines
P.O Box 1415 Dunsborough 6281.

+61 (0)411 122 662
danielle@marqwines.com.au

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