Andrew Margan, following in his late father’s footsteps, entered the wine industry over 20 years ago working as a Flying Winemaker in Europe, then for Tyrrell’s. The growth of the Margan family business over the following years has been the result of unremitting hard work and a keen understanding of the opportunities Australia’s most visited wine region provides. They have won innumerable awards in the tourism sector, against competition in the Hunter Valley, across NSW and Australia. The next generation looks similarly set to cover all bases when their parents retire: eldest son Ollie is finishing a double degree in winemaking and viticultural science at the University of Adelaide; daughter Alessa is studying communications at UTS while working in wine and food PR; and younger son James is enrolled in economics at the University of Sydney. Andrew has continued to push the envelope in the range of wines made, without losing focus on the varieties that have made the Hunter famous. He planted barbera in 1998 and has since progressively added mourvèdre, albarino, tempranillo and graciano; the vineyards are in conversion to organic. Exports to the UK, the US, Sweden and Canada. -JH
Wines that speak for themselves. Andrew Margan's minimalist approach lets the fruit quality shine through. The wines are contemporary, the winemaking progressive.
The winery has been built to handle up to 1000 tonnes of fruit using the best equipment available to make wines of outstanding varietal definition.
Oak is used only where necessary to enhance the complexity of the wine. The goal is to produce wines that are ready to drink upon release, match perfectly with food and have optimum cellaring potential.
By maintaining the current size, Andrew controls the product from his own vineyards to the bottle ensuring he produces wines of consistency and quality. All Margan wines are estate-grown estate-made.
Margan is the only Hunter Valley Winery to be fully accredited with Entwine Australia (WFA) for it’s environmental stewardship. -JH