2016 Aged Release Francis John Semillon
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If it weren’t for my father, Frank Margan, I would never have become a winemaker. He first planted grapes in the Hunter in 1965 and it was from those days that I fell in love with growing grapes and making wine. After my Dad passed away, I took cuttings from his DeBeyers Vineyard and replanted them on our own Timbervines Vineyard, in the volcanic soil of the Fordwich Sill. Handpicked, handmade and carefully cellared for 5 years, this wine is now ready to enjoy! Dad always loved Hunter Valley Semillon and this is my tribute to him. - Andrew Margan

Growing Season

The 2016 vintage was a cooler vintage and made elegant whites with flavour and direction. The fruit from this vintage was selected for its finesse and balance that have allowed me to make a Semillon with lots of acid and a fine structure, with age ability unlike any other area in Australia can produce.


The fruit for this wine comes off our small one hectare Francis John Margan or ‘FJM’ block. Situated on our Timbervines Vineyard on the red volcanic soil of the Fordwich Sill, this vineyard is planted with cuttings taken from the DeBeyers vineyard that Frank Margan planted in the late 60s.


The juice was fermented at cool temperatures to preserve delicate fruit characters. Our Aged Release Semillon has been made in a very pure style to reflect the traditions of the area. Strength of acid and line and length are the keys to the ageing style and this wine has been specifically made to have this covered. 5 years of bottle maturation allows both the young wine and the older wine to be seen in the one glass. This wine shows great ageing potential, well beyond the five years at release.

Tasting Notes

Semillon at five years of age shows just why this is one of the great wine styles of the world. It has a wealth of complex flavours, a soft but lingering acidity and a never-ending finish. The colour is still pale straw and the nose shows lemon peel, lime zest and a touch of honeysuckle. The palate has a range of citrus flavours- lemon grass, grapefruit, lime sorbet as well as a touch of honey and macadamia. The finish is long and lingering.

Wine Composition

pH                                      3.21       

Titratable Acidity               6.4 g/L 

Alcohol                               11.5%     

Residual Sugar                   <1g/L     

Food Match

Freshly shucked oysters with finger lime and cracked pepper

Cellaring Potential

15 years +

View Tasting Notes
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Picture of 2021 Fordwich Hill Semillon

2021 Fordwich Hill Semillon


Hunter Valley Semillon is lean and racy in its youth but develops texture and complexity with age. It also will reflect the origins of where it is grown. This one is planted on the dolerite soils of the Fordwich Sill which leaves its footprint by way of a richer and softer wine with more palate weight in its youth, as opposed to Semillon grown on grey clay or alluvial soils.

Growing Season

With much welcomed spring rain in 2020 we saw excellent canopy balance through all vineyards for our 2021 vintage. A mild summer allowed for excellent acid retention and a long ripening period resulting in elegant fruit character and seamless acid balance in white wines coming from 2021.


These old vines were planted in the 1970’s and produce low yielding and concentrated fruit. The vineyard is planted on red volcanic clay and faces east resulting in less sun exposure allowing for slower and more even ripening. The grapes were handpicked when just ripe to maintain high natural acidity and low potential alcohol.


The fruit was handpicked early to maintain high natural acidity with a low alcohol. Once in the winery it was made using classical Hunter Valley Semillon techniques where the juice was highly clarified and fermented at cool temperatures using neutral cultured yeast to preserve delicate fruit flavours and aromas. It is bottled early to lock away freshness.

Tasting Notes

Lemongrass and lime peel dominate the aromatics, the palate is light and full of fresh citrus. A vibrant acidity gives this wine line and length, a key characteristic that we look for when classifying our White Label Semillon.

Wine Composition

pH                                                    3.10

Titratable Acidity                            7.5 g/L

Alcohol                                             11.7%

Residual Sugar                                  < 1g/L

Vine Age

50 years

Food Match

Kingfish sashimi with coriander, finger lime and preserved lemon

Cellaring Potential

10 + years

Picture of 2021 Rose & Bramble Rosé

2021 Rose & Bramble Rosé


Andrew made a great Rosé, Margan Shiraz Saignée, for about 20 vintages and then got bored with it so declared he wouldn’t make it anymore. Just as the Rose’ boom hit! Lisa decided to take over the project and with our winemaker Nicole Wilson and daughter Alessa Margan they re-worked the style, renamed the wine Rose & Bramble and designed a new label. Since we launched it in 2018 it has won medals, trophies and fans. Andrew is still part of the picture – he grows the grapes – and reluctantly acknowledges that he is also a fan of the new style.


With much welcomed spring rain in 2020 we saw excellent canopy balance through all vineyards for our 2021 vintage. A mild summer allowed for excellent acid retention and a long ripening period resulting in elegant fruit character and seamless acid balance in white wines coming from 2021.


This wine is mostly sourced from our Ceres Hill Vineyard (Merlot and Barbera) with these grapes grown on the parcels of red volcanic soils. We add a small volume of Pinot Grigio grown on our Saxonvale Vineyard on the Fordwich Sill which adds texture to the palate.


Our Rosé is made using a combination of varieties and winemaking techniques. A blend of Shiraz, Merlot and Barbera picked and pressed off skins immediately to achieve a faint salmon blush and encourage floral aromatics and elegant fruits. The Pinot Grigio component Is handpicked and fermented on skins to contribute texture to the palate.


The wine has lifted berry aromas and a rose petal perfume with mulberry, strawberry, and pink grapefruit on the palate. The finish is dry and refreshing and the palate has lots of texture. An eclectic approach to winemaking has produced a dry wine packed with mouthfeel and fresh fruit.


pH                                                                  3.25

Titratable Acidity                                       7.5 g/L

Alcohol                                                         12 %

Residual Sugar                                           < 2g/L


50 years / Busby


Kangaroo steak tartare with quails’ egg and toasted brioche


2-3 years

Picture of 2019 BC4 Shiraz

2019 BC4 Shiraz

BC4 is code for a heritage Shiraz clone that we have on our Timbervines Vineyard. Our BC4 block is number 4 of 8 blocks of different Heritage Shiraz clones all located within our Fordwich Sill vineyards and planted to red volcanic soils. The intensity of fruit from BC4 has always stood out from other blocks and vineyards so in 2019 we bottled the block individually to capture this vibrancy of fruit. It is a tiny block and makes a very limited volume of wine available only to our members and at our Cellar Door.

Growing Season

Small bunches and intensely flavoured fruit with bright aromatics was a characteristic of the 2019 vintage, resulting in beautifully ripe and healthy fruit that we hand picked in mid January. Fruit quality was exceptionally high.


Whilst looking for diversity in shiraz within our vineyards, 9 years ago Andrew asked some his mates who owned Heritage Vineyards in Pokolbin for some buds to graft over a 30-hectare block of 50 year old Shiraz vines. We grafted 6 different clones of Shiraz onto the 50yr old rootstocks, and 9 years later we now have six different clones producing some very interesting results. The BC4 block always stood out from other blocks due to its vibrancy of fruit and soft framed tannins and is the first block of these heritage clones that we have bottled separately as a standalone wine.


We use ‘partial carbonic maceration’ which is a fermentation technique made famous from the Beaujolais region in France. It results in a complex, bright and fruit forward red wine with soft, velvety tannins. The wine was placed in a mixture of 3 and 5-year-old French oak puncheons (500 litres) for six months before bottling early to be enjoyed as a fresh, fruit driven style.

Tasting Notes

Bright purple in colour with lifted aromas of blueberries, blackberries, and violets. The palate has loads of vibrant blue and black fruits, a touch of liquorice and juicy mulberries. The tannins are soft and silky, and the finish is refreshing.

Wine Composition

pH                                                          3.45

Titratable Acidity                                  6.9g/L

Alcohol                                                  13.5%

Residual Sugar                                     <1g/L

Food Match

Steak tartare with toasted brioche and quails eggs

Cellaring Potential

10 to 15 years

Picture of 2018 Vermouth off Sweet 700ml

2018 Vermouth off Sweet 700ml


With 40 years of winemaking experience making premium Hunter Valley Semillon Andrew Margan sat down with his barman son Ollie and decided the perfect Vermouth could be made from the Semillon grape as a base using home grown herbs and spices for the aromatics. The palate of the vermouth needed balance between bitterness and aromatics that allowed it to sit perfectly in a Negroni or be consumed just with ice. Hence the Margan Vermouth project was born and the first varietal, regional, vintage Vermouth, made from Hunter Valley Semillon, has been produced.  

Tasting Notes

This off-sweet style of vermouth was designed to subtly compliment the gin or rye used in many classic cocktails. It has a palate that balances bitterness and aromatics without being overly sweet, allowing it to sit perfectly in a Negroni or to be consumed over ice. The aromas of liquorice, orange peel, cinnamon transfer to a semi sweet palate of thyme, lemon balm and spring honey.


After much experimentation, Andrew, Ollie and the winery team agreed on the perfect blend of botanicals to use to make the vermouth with the majority of the 24 herbs and spices used being grown in the Margan Kitchen Garden. Old vine Semillon from the 2018 vintage was used as the base wine for the Vermouth to contribute excellent acidity and subtle primary flavours of citrus. Some of this base wine was sent to be distilled and used to steep the selected 24 botanicals, before being basket pressed and added back to the Semillon base wine. A combination of honey from our Margan bee hives and 2018 botrytis Semillon was added to produce a beautiful off-sweet red vermouth.

Suggested Cocktail Recipes


30ml Margan Off-Sweet Vermouth

30ml Farmers Wife Gin

30ml Campari

Serve in a short glass with crushed ice.

Top with aranciata rosso and garnish with a twist of orange peel

Vermouth Cobbler

45ml Margan Off-Sweet Vermouth

45ml Fresh Orange juice

10ml  sugar syrup (1:1 sugar/water)

Build in a tall glass with crushed ice and garnish with a citrus wheel

Margan Spritzer

30ml Margan Off-Sweet Vermouth

30ml Margan Botrytis Semillon

15ml fresh lime juice

Build in short glass with crushed ice and top with Margan Blanc de Blancs