Just two hours north-west of Sydney lies the Hunter Valley wine region. Known for its exquisite wines, fresh produce, gourmet dining, and sweeping views, it’s a popular spot for a relaxing weekend getaway in the countryside. The region is bursting with world-class wineries, but the question is, which ones should you visit?
If you’re looking for delicious wines with equally inspiring views, read on to uncover the best wineries to visit in the Hunter Valley.
What wine is the Hunter Valley known for?
The Hunter Valley is in fact the birthplace of Australian wine, growing vines since the early 19th century. It’s famous for its Semillion, but it also produces a plethora of other grapes including Shiraz, Chardonnay, Cabernet Sauvignon, and my new obsession, Verdelho.
Which area in the Hunter Valley should I visit?
The region is made up of multiple areas: Pokolbin, Broke and Maitland. Pokolbin is the main town where you’ll find a broad range of accommodation, wineries, cellar doors and local produce shops.
Broke, however, is my favourite area. It’s quieter and less commercial and the vineyards are really spread-out, giving you that back-to-nature feeling.
Margan Wines; a sustainably-run winery meets Hatted restaurant. Book a tasting at their award-winning cellar door late-afternoon (but before 5 pm) to soak up the final rays of the sunshine in their picturesque courtyard. Taste your way through six wines, from traditional Hunter Valley grapes to their pioneering alternatives.
Suitably warmed up (with wine that is), move inside for dinner at Margan’s fine-dining restaurant where the relaxed ambiance is as inviting as the mouth-watering fare. Book the set menu and be dazzled course-after-course as delicious plates of estate-grown ingredients are dished up in an elegant fashion. Think succulent steamed blue eye served with spanner crab and squid ink sauce; hand-rolled gnocchi with pumpkin and zucchini; and melt in your mouth wagyu sirloin with a red wine jus. It was one of the best meals I’ve ever had. Better yet, Margan lives by a sustainable approach — and you can certainly taste it.
This means we farm in a way that does not deplete natural resources or compromise the land for future generations. Our goal is long-term ecological balance.