Stunning! Loaded with ripe
apricots, peaches, and ripe citrus. Marzipan, honey, stonefruits like
apricot, nectarines with citrus peel brightness and a dried floral tone
thrown in for added complexity make this a "WOW" wine. Luscious and rich
but not candied or cloying, it has a citric edge of driving acidity on
the palate that counter-balances the botrytis and honeyed notes of the
ripe fruit. Cutting-edge precision of fruit and snappy acidity give this
one great balance with exceptional length. A real hunter from Andrew
Margan, a name to watch. Look out for the new kid on the block. Here's a
world-class sticky from Andrew Margan. This wine will give the
benchmarks from around the world a run for their money--at a fraction of
Margan Family Winery
Old Vines, Young Minds, Great Wines...
I enjoy making wines that show their sense of place. The Hunter Valley produces some of the most regionally unique styles of wine in the world. Every variety I grow has its own unique set of characters and structure that are affected significantly by the climate they enjoy, the soil they are produced from and the winemaking style I prefer. The quality of Margan is controlled from the vineyard right through to the consumer.
All of our wines are produced from our old vine, low yielding vineyards. The volcanic soils of the Fordwich Sill that nourish our vines produce excellent quality grapes that achieve optimal ripeness of flavour, colour and tannin. The wines that I can make from these grapes have great texture, structure and richness which are a true expression of the vineyard they come from. We produce a richer, softer Hunter style of wine.
In most cases I prefer to not interfere too much with what nature has provided and as such allow the flavour and characters of the fruit shine through to the wine. Minimal use of oak ensures that it is fruit intensity and natural structure that underpin my wines. The wines of the Hunter generally have excellent natural acidity which ensures they mature well and drink well with food.
On the whole, I choose to not blend wines from different vineyards or varieties because I firmly believe that each wine should be true expressions of its variety and region.
View all Margan Family Wines
With a landmass the size of the US, Australia has just as many appellations. Many wines are simply labeled from their state of origin. Some of these are the most popular:
New South Wales
- New South Wales has a variety of smaller wine growing regions. Many wines are a blend of these smaller appellations, leading to the more encompassing designation of New South Wales.
– A small percentage of Australia’s winemaking occurs on the West Coast. The largest Australian state, Western Australia, includes the appellations Margaret River and Great Southern.
– This appellation encompasses the states of South Australia, New South Wales and Victoria. Grapes are often trucked in from at least 2 of these states for crushing and bottling, giving the wine a more general appellation of origin. This is the broadest appellation in Australia.
Like the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of
Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.