Margan Wines and Restaurant
1238 Milbrodale Rd, Broke, NSW
02 6579 1372
Margan Wines and Restaurant isn’t just another Hunter Valley winery.
The 20-year-old venue, located in the wine sub-region of Broke Fordwich, is home to hectares of beautiful vineyards, a state-of-the-art winery, a striking Cellar Door and an award-winning restaurant, creating an unmatched hospitality experience in one of the Hunter’s lesser-known areas.
The region of Broke saw significant expansion in the 1990s as vineyard plantings boomed. Andrew Margan took this opportunity to establish himself as one of the region’s main producers, creating Margan Wines in 1996. After two university degrees, several years of winemaking experience in Europe, and an apprenticeship with the late Murray Tyrrell at Tyrrell Wines, Andrew decided to take his extensive experience and inject it into something of his own. The result is an award-winning winery and restaurant, with 100 hectares of stunning vineyards grown on the ancient volcanic soils of the Fordwich Sill.
Andrew’s wife, Lisa, oversees the restaurant, retail and marketing operations. Her experience in kitchens in France, Sydney and regional NSW leaves her well equipped to handle the menu at the estate’s seasonally driven restaurant. As well as managing the kitchen garden, with honey, olives, lambs and free-range eggs, Lisa has also launched a ‘Small Goods’ project with Head Chef, Michael Robinson, which extends the Margan offering to prosciutto, salami, chorizo and other deli-style meats.
Between Lisa and Andrew, the dynamic duo is delivering an innovative and modern experience that continues to impress every visitor that walks through Margan’s doors.
The business may be 20 years young, but most of Margan’s vines date back to the late 1960s, with the estate made up of both old, low yielding wines and newer plantings of pioneering and alternative varieties. All wines are completely estate grown and overseen by Andrew as the Head Winemaker. Margan’s unique location, combined with the old volcanic soils, creates a special style of wine, known for slightly richer, softer notes yet still boasting the traditional Hunter Valley characteristics.
Margan is a renowned innovator and was one of the first wineries to plant the barbera variety of grapes in the Hunter region. It has become one of their signature wines, winning numerous awards and gaining critical acclaim. Margan has also pioneered the Spanish white variety albarino, as well as the field blends of shiraz mourvedre and tempranillo graciano.
The accolades don’t end there though, with the property’s award-winning restaurant being one of the best in the area. Margan Restaurant carries on the estate grown-and-made ethos, with ingredients coming from the one-acre kitchen garden or local suppliers. Free-range chickens, Black Suffolk lambs and beehives are also on the property, looking after their meat and honey needs.
The seasonally driven menu is influenced by the flavours and traditions of Europe and is regarded as ‘agri-dining’ at its finest. Settle in for a three-course feast, starting with something like King Prawns, served with chicken oyster, pencil leeks and Pepe Saya mascarpone. For mains, you can look to the smoked lamb with miso, eggplant, cauliflower and black sesame, paired perfectly with a 2009 Margan Merlot. Finish it off with a dessert, such as the coconut pannacotta, accompanied by fennel, crystallised ginger and liquorice ice cream.
For a complete food and wine experience, it’s hard to beat Margan Wines and Restaurant. Stop by the Cellar Door and restaurant to admire all that is good about the Hunter Valley, and drive away with more than just a boot full of wine.