Andrew & Lisa Margan
We established our business, Margan in 1996 in the picturesque village of Broke, Hunter Valley which is Australia’s oldest wine region. All Margan wines are Estate Grown and made as well as certified Sustainably Farmed. Margan has been rated a five-star winery (James Halliday Wine Companion) since 2009, twice winner of the Hunter Valley Cellar Door of the Year, Viticulturist of the Year winner and NSW Tourism Hall of Fame winner in recognition of our cellar door, winery and restaurant.
We have 100 hectares of distinguished Margan vineyards, across two locations. These vineyards are planted to a mixture of 50-year-old traditional Hunter varieties and pioneering alternatives we have planted ourselves. Most of the vineyards are planted on the unique soil of the Fordwich Sill providing our wines with their special sense of place. We make all our wines onsite at our Broke based winery with annual production of around 25,000 cases. You can try all our wines at our beautiful rammed earth cellar door where we have structured tastings, including new releases as well as aged and museum wines.
Margan Restaurant offers acclaimed agri-dining and is regionally awarded for its focus on estate-grown produce. We planted our Kitchen Garden in 2007 and this has expanded to now be more than a hectare. Over the years we have added an orchard, olive groves, estate-reared lambs, bees, and free-range chickens. Our menus are created around what we harvest from our property to maintain a truly local and seasonal focus. Margan Restaurant has been consistently awarded One-hat in the Good Food Guide and is recommended regional dining in the Gourmet Traveller Best Australian Restaurants guide. The restaurant is also a four-time winner at the Australian Tourism Awards for Excellence In Food Tourism.
So, food and wine are what we love to do here!
We are also proud to be regarded as leaders in environmental stewardship and are fully accredited with Sustainable Winegrowing Australia and Freshcare. We were one of the first in the Hunter to achieve this and our certification benchmarks to the ISO14000 series (International Standards) for best practice. This means we follow a detailed Environmental Management Plan (EMP) to reduce our impact across all business operations in the four basic pillars of sustainability – reduction of greenhouse gases, energy efficiency, water management and the reduction of waste.
“Of course, we can’t achieve all this alone. We have an amazing and talented team who share our vision and passion for excellent wine, food and looking after our guests. Our three children, all young adults now are also involving themselves more in the business, which is great and we look forward to seeing what the next generation brings."
Outdated browsers can expose your computer to security risks
To get the best experience using our site, you'll need to upgrade to a newer browser.Update your browser here