At Marquee we believe the love of wine should be simple. It should enrich the land upon which it grows, the glass into which it pours and the laughter and joy in which it thrives.
Marquee Wines was founded in 2002 as an Australian winery focused on making wine that is good for the earth and good for the palate. Our first pursuit was so successful that Marquee soon expanded the portfolio to include delicious wines from around the world.
We now import wine from Argentina, France, Italy, Portugal, Spain, South Africa, and the United States. Even though we have expanded our selection dramatically, we have not lost perspective on what is important – keeping wine fun.
ENVIRONMENTALLY FRIENDLY WINE
We believe wine should enrich the land upon which it grows. Our winemakers use a variety of winemaking practices to craft environmentally friendly wine. Listed below is a bit more information further defining some of the practices of our winemakers.
The environmentally friendly wines are different in the way they are grown and produced. No synthetic chemical fertilizers, pest repellants or chemicals can be used. Generally speaking, many believe that fewer chemicals in our food supply is better, but there are scientific reasons we really don’t want these in our wine.
In a vineyard’s soil are countless microscopic organisms. Organic farming enables these microscopic organisms to flourish. The healthier these organisms are, the more nutrients that can be absorbed by the vines. These nutrients aid aroma-compound production in grapes, and it is these compounds that are responsible for the characteristics of the land in which the grapes were grown. Coupled with well-managed soil, which encourages roots to dig deeper into the ground, thoughtful organic farming can extract all the characteristics unique to any specific region.
Like teachers who have favorite students, so do grape growers have favorite vines. Old vines require considerably more care from grape growers, and tend to produce lower yields than their younger vineyard companions. However, their reliability is an immeasurable asset that make these time-trusted vines a grower’s go-to.
Old vines grow balanced grapes year after year, whereas younger vines are prone to show an inconsistency between sugar levels and phenolic compounds (affect the taste, color and mouthfeel of wine) between vintages.
Part of what causes old vines to fruit such reliable grapes are their deep root systems that keep old vines reliable when the going gets tough. During a drought, the deep roots of old vines can reach underground water supplies for sustenance. Also, during a wet growing season, their deep roots are unaffected by the abundant ground water, which young roots gulp up, swelling the grapes with diluted juice.
The designation “Single Vineyard” refers to wines produced from a majority of grapes sourced from a single vineyard. In contrast, wines without vineyard designation are made from grapes sourced from multiple vineyards however distanced from one another. Single vineyards allow wine growers to focus more attention on the vines and in turn be able to give valuable information to the winemaker. Single vineyard wines particularly appeal to drinkers who seek out the experience of tasting the territory. Coming from one source, single vineyard wines are better able to express a unique sense of place than wines sourced from multiple properties.
No one likes a gassy vineyard. That’s part of the logic behind carbon neutral vineyard sites devoted to curtailing or leveling carbon emissions through natural practices. Granted, carbon dioxide is a natural product of winemaking, (yeast eats sugar and metabolizes it into alcohol, with carbon dioxide as a byproduct), total emissions can be reduced by using non-carbon-based fuels, lowering bottle weight to reduce transportation costs, and making efforts to reduce energy usage by harnessing energy generated through solar and wind power. Backsberg Estates takes these steps one further by planting enough trees each year to absorb the carbon dioxide given off by each vintage’s fermentation.
Kosher wines require Sabbath-observant Jews in all stages of production from harvest to bottling. Moreover, the Kosher designation ensures that all non-Kosher agents are not involved in the total process.
In Kosher winemaking any movement of the grape juice along the production line, initiated by the non-Jew, the vintage is disqualified as being Kosher. An observant Jew must initiate, activate and operate every step of the process, including the fermentation, standardization, and sample taking for quality control.
Egg whites are allowed in Kosher wines for fining (a clarifying process).
Sustainable winemaking refers to all long-term efforts directed toward agriculture that is humane, economically viable, socially just and able to satisfy human food and fiber needs. This includes site-dependent practices focused on enhancing natural resource bases and using nonrenewable resources as efficiently as possible.
Trying to cause the least harm to our planet is a game of inches. Some wineries use recycled material to make their bottles lighter, an energy and resource efficient move cutting out extraction, transportation and synthesis of crude oil.