James Halliday Wine Companion, 5 Star rating

“The industry and the public are in love with Andrew Margan’s ‘a little bit different’ wines…they are frequent award winners.”

Gourmet Traveller Australian Restaurant Guide

Margan Restaurant at Broke
shows that sustainability and
sophistication are not mutually exclusive…”

Lauren & Damien

“… The venue is spectacular, the grounds and vineyards are so well kept and the food in the restaurant is world class…”

Welcome to Margan, a family owned award winning winery. Our vineyards, cellar door and restaurant are based in Broke Fordwich, a picturesque region of the Hunter Valley. Margan wines are uniquely estate grown and estate made. We hope you enjoy.

Gourmet Traveller

On your next visit to the Hunter Valley, devote some time to exploring the subregion of Broke Fordwich, home to a community of wineries with an infectious passion for their little slice of paradise. Margan Wines is one of these stellar wineries, known for its award-winning wines, one-hatted Margan Restaurant and scenic views of the region. There’s a range of experiences for your visit, including monthly Cooking School sessions. Starting with a walk through the on-site kitchen garden, you’ll learn about the nose-to-tail philosophy before donning an apron to start your masterpiece. After all your hard work you get to relax with a three-course lunch, featuring your dishes alongside award-winning wine.

John Lethlean – The Australian

…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.

James Halliday Wine Companion, Top 5 star rating

The industry and the public are in love with Andrew Margan’s ‘a little bit different’ wines…they are frequent award winners. And the winery restaurant managed by his wife and business partner Lisa is well known for its high standard and multiple industry honours.

AGT Wine Magazine Top 20 Semillons

“One of the most impressive of the new wave of Hunter producers, Andrew Margan has used his winemaking experience to transform the family’s grape growing business into a flourishing winery where quality is paramount.”

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RECIPE: Rosemary Focaccia

RECIPE: Rosemary Focaccia

ROSEMARY FOCACCIA Makes one 25cm x 30cm baking tin   The day before: 1kg bakers flour 20g salt 15g sugar   900ml warm water (about body temp) 15g dried yeast 25g olive oil 1 bunch rosemary   Make the wet mix with warm water, yeast and olive oil. Weigh...

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Open Times

CELLARDOOR

OPEN 7 DAYS
10:00am – 5:00pm

RESTAURANT

LUNCH

FRI - SUN

DINNER

FRI - SAT

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Don't be shy. Let us know if you have any questions!