Estate grown and Certified Sustainably Farmed
Region: Hunter Valley, NSW
Owned: Lisa & Andrew Margan
Chief Wine Makers: Andrew Margan & Nicole Wilson
Lisa and Andrew Margan established Margan in 1996 in the picturesque village of Broke, Hunter Valley. Margan has been rated a five-star winery (James Halliday) since 2009, twice winner of the Hunter Valley Cellar Door of the Year, Viticulturists of the Year winner and NSW Tourism Hall of Fame winner in recognition of their cellar door, winery and restaurant. All Margan wines are Estate Grown and made as well as certified Sustainably Farmed.
Andrew Margan spent his weekends as a child roaming around his parents vineyard situated next to legendary wine grower Murray Tyrell’s winery. After completing his study in Agriculture and Environmental Science he found himself back on the Tyrells winery, this time working and gaining experience in all the areas of wine growing and making. After several years at Tyrell’s, he and his wife Lisa moved to France and lived in various regions making wines. He claims this gave him exposure to different winemaking approaches which allowed him to develop a greater respect for viticulture. After six vintages in Europe and fifteen at Tyrell’s (and a few extra as a schoolboy on holidays) him and Lisa started thinking about starting their own wine brand.
Now with 100 hectares of sustainably farmed vineyards, across two locations, all of their wines are made onsite at their Broke based winery. The two vineyards feature different soil structures so they plant the varieties that best suit the silver and aspects of each vineyard.
Margan were one of the first Hunter Valley wineries to be fully accredited with Sustainable Winegrowing Australia and Freshcare. They farm their grapes in a way that does not deplete natural resources. They hold themselves responsible for looking after the land they are utilising fo future generations can enjoy it too. Developing an Environmental Management Plan in 2010 means their entire team and involved in reducing the impact across all business operations including vineyard, winery, restaurant and hospitality
Although a trained teacher, Lisa had always wanted to be a chef. She re-trained with respected chef Robert Molines before moving to France to work as a chef. This is where she developed an appreciation for technique, quality produce and the unique appeal of food and wine within premium wine regions. In 2007 the acclaimed agri-dining Margan restaurant and cellar door were opened. The regionally awarded restaurant focuses on estate grown produce. With the continuing expansion of their kitchen garden, planted in 2007, now covering over a hectare of land, their menu is truly local. Free-range chicken, bess, lamb, olive groves and an orchard are some of the produce they proudly have on offer. The Margan restaurant is a four-time winner at The Australian Tourism Awards and the Good Food Guide has consistently awarded a One-hat. Lisa is now the sommelier in the restaurant after completing her WSET Diploma in Wine.
With around thirty amazing and talented team members who share their vision and passion for excellent wine, food and hospitality they are able to continue to produce incredible products.
Lisa and Andrew now have three children who have studied winemaking, marketing and business respectively and are involving themselves more in the business. They hope that in the future they will be able to pass on their farm to at least one of them.
With a passion for excellent food and wine, it’s safe to say Margan is an all-round destination when visiting the Hunter Valley.
“… If you only have one meal in the Hunter make it at Margan. Almost everything is grown onsite… Wonderful, contemporary food. It’s “WOW” stuff.” John Lethlean - The Australian