Margan Winery & Restaurant is another sustainable superstar, winning a swag of awards for its initiatives over the last 20 years. Owners Andrew and Lisa Margan are champions of sustainable farming, with 100 hectares of vineyards, gardens and pastures that have received sustainability certification under several programs.
Housed in an energy-efficient rammed earth building, the restaurant, cellar door, offices and winery are powered by solar and the business ethos is estate-grown, estate-made. The one-acre kitchen garden supplies 90% of the restaurant's fruit and veggies, chooks lay free-range eggs, beehives provide honey and they have olives and a flock of Suffolk sheep too.
On the wine side, it's lightweight bottles and recycled cardboard packaging throughout and they mulch the vineyards to reduce herbicide use.
"All Margan wines are sustainably farmed and accredited by Sustainable Winegrowing Australia," says winemaker Nicole Wilson. "In addition to this all of our red wines are made following and adhering to vegan practices." The restaurant also caters for vegans too.
It's a terrific setting to taste first-rate Hunter classics Semillon, Shiraz and Chardonnay as well as some outstanding outliers, including Albarino, Barbera and Mourvedre – and you can book various experiences including winery, vineyard and kitchen garden tours as well.
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