Reviews, Awards & Accolades
5 Star Winery James Halliday Wine Companion 2009 – 2018
SMH Good Food Guide - One Chef Hat 2017, 2018
Andrew Margan- Viticulturist of the Year 2015
Winner - Best Winery, NSW & Hunter Tourism Awards 2013, 2014, 2015 – Hall of Fame
Winner - Excellence in Food Tourism, NSW & Hunter Tourism Awards 2014, 2015
Winner - Excellence in Food Tourism, Australian Tourism Awards 2014
Winner - Hunter Valley Cellar Door of the Year 2013
Winner - Best Restaurant, Australian Tourism Awards 2012
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Margan White Label BC4 Shiraz
Huon Hooke scores Margan newest release Shiraz 90/100 Continue »
05/04/2019 at 9:00 AM
'Top Release Wines' Aged Release Semillon 2013 - Huon Hooke
This is still remarkably youthful, with an aroma of lemon-pith and lemongrass. Continue »
13/03/2019 at 1:01 PM
2018 Clear Image Hunter Valley Wine Show Results
The 2018 Clear Image Hunter Valley Wine Show results have seen a great result for Margan Wines. In total 3 Gold Medals, 5 Silver Medals and 10 Bronze Medals were won by Margan Wines at the Show. Continue »
03/09/2018 at 1:59 PM
Volume down, 2018 Hunter vintage shows signs of greatness
The 2018 vintage in the Hunter Valley will be remembered as one that was short, hot and dry, with a fast start and early finish, low yields but high quality, with plenty of fine wine to look forward to, as the year unfolds.
Continue »95 points for Aged Release Semillon
A classic 5yo Hunter Semillon, now making the transition from youth to maturity
Continue »The Negroni Renaissance
“I found the sweetness of the traditional negroni too much and couldn’t see what all the fuss was about. Then I finally had one with dry vermouth and finally understood what an interesting drink it could be.”
Continue » 11/12/2017 at 1:46 PM
One to Note: Margan Semillon 2017
Grown on Margan’s Fordwich Hill vineyard that was originally planted by Lindemans on the wonderful red volcanic soil of the Fordwich Sill in the late 1960s, this vineyard produces wines of a richer, softer style with intense citrus-like flavours, as fruit can be left on the vine for longer than normal to give it increased ripeness of flavour without loss of acidity.
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