In the winery our winemakers are taking stock of the wines from Vintage 2026. All round it is a resounding ‘thumbs up’ for quality across all varieties. Some of these wines are ready to bottle while others are still on their journey in the winery. Semillons are all ready to go out to bottle, our Chardonnay's and reds are tucked away in barrel for winter and we are finishing blending our 2025 Single Block red wines. We start to turn our attention back out to the vineyard where we will look to start pruning towards the middle of next month. This is always a great time to join us on a guided tour of our working farm which includes a behind the scenes look at our working farm and sampling these wines straight out of the tanks and barrel. Our experienced tour host Steve will be your guide, sharing insight into what’s happening across the estate and how each part connects, before finishing with a relaxed lunch in the Restaurant.
The Restaurant has launched a tasty new menu celebrating the rhythms of the season. There is the last of the summer harvest as well as new season autumn produce from our farm. Tomatoes, cucumber, capsicum, eggplant, radish, rocket, beets, chard and every imaginable herb, and more. The first of the brassicas will start to come on, over the next couple of weeks, as well as spigarello, sugar snaps, cabbages, brussel sprouts, kale and silver beet. In the Orchard, we are finish off with pommegranate, persimmon, quince and finger limes and the rest of the citrus won’t be far off. Oh, and so many eggs from our free-range hens which we use to make ice creams, pasta and more. Our new a la carte menu structure has resonated with guests who love the extra choice and flexibility around dining options.
Events
Autumn Farm Update & Mother's Day
Autumn is one of our favourite times of the year here in Broke Fordwich, Hunter Valley.
The mornings are crisp and the days are warm and sunny.
Leaves on the vines are turning russet and brown as the vines move towards winter dormancy. The Margan Kitchen Garden and Orchard is producing the last of the summer crops and Alicia our horticulturist is preparing the beds for winter plantings. So many new lambs on the ground grazing on the last of the summer grasses and our bees keeping busy with building up their hives with honey for the coming winter.
A couple of our favourites include hand shaped ravioli with lemon garden rocket and pecorino. A glass of Ceres Hill Albarino, grown just beyond the Kitchen Garden will be a great match with that.
Estate Suffolk lambs, all grass fed and humanely processed have been favourites on the menu and we use prime cuts as well as slowed cooked secondary cuts. All delicious with a glass of Ceres Hill Barbera, grown 20 minutes from the Restaurant.
And to finish, Margan Vermouth poached quince with buttermilk ice cream, honeycomb, almond praline and a drizzle of our recently harvested estate honey. Margan Botrytis Semillon is a perfect wine pairing.
We’ll be open for Mother’s Day lunch, Thursday to Monday from 12pm.
If you’re celebrating from home, gift vouchers are available, or for something to open on the day, the La Nina Sparkling Rosé is fresh, bright and sits well alongside a long lunch. Complimentary shipping is available on six bottles within NSW.
If you’re after something a bit more involved, the Ultimate Margan Experience is a nice way to mark the day. Time in the Kitchen Garden, vineyard and winery, with tastings from tank and barrel, finishing with a relaxed three-course lunch in the Restaurant, showcasing our estate-grown produce.
Best experienced here, at the table.
Estate Suffolk lambs, all grass fed and humanely processed have been favourites on the menu and we use prime cuts as well as slowed cooked secondary cuts. All delicious with a glass of Ceres Hill Barbera, grown 20 minutes from the Restaurant.
And to finish, Margan Vermouth poached quince with buttermilk ice cream, honeycomb, almond praline and a drizzle of our recently harvested estate honey. Margan Botrytis Semillon is a perfect wine pairing.
We’ll be open for Mother’s Day lunch, Thursday to Monday from 12pm.
If you’re celebrating from home, gift vouchers are available, or for something to open on the day, the La Nina Sparkling Rosé is fresh, bright and sits well alongside a long lunch. Complimentary shipping is available on six bottles within NSW.
If you’re after something a bit more involved, the Ultimate Margan Experience is a nice way to mark the day. Time in the Kitchen Garden, vineyard and winery, with tastings from tank and barrel, finishing with a relaxed three-course lunch in the Restaurant, showcasing our estate-grown produce.
Best experienced here, at the table.
