Margan winery at Broke is celebrating its 20th anniversary this year - and what a 20 years it has been.
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From going out on his own "with nothing" - his own words - as an ambitious young winemaker, Andrew Margan and wife Lisa have built up to annual producion of 30,000 cases of wine, have one of the Valley's finest cellar doors and, if that's not enough, it is also home to their own multi-award winning restaurant.
Suffice to say the food, wines and stunning views across the vines to the Brokenback make it a must-stop in the Hunter.
Time for Andrew to relax, crack a bottle or three of the good stuff and smell the roses? You must be joking - he's the Eveready battery man personified.
His new project is to champion alternative varieties in the Hunter. "I want to make wines that are different, that reflect where they come from," he says.
Why bother changing a winning formula when you're already selling 30,000 cases a year? Well, that's Margan. He doesn't do things by half.
So, with innovation his goal, he has introduced a new range - his aptly named Breaking Ground wines, that will hit the shelves on May 1.
In short, they're where Spain and Italian varieties meet the Hunter.
In the whites he has an Albarino, and three reds - a Barbera, a Shiraz Mourvedre blend and a Tempranillo Graciano Shiraz blend.
Yes, they're mouthfuls to say, but they're pretty damned tasty mouthfuls to drink too. The Tempranillo blend and the Shiraz Mourvedre both won trophies at the 2015 Hunter Valley Wine Show - so the early signs are highly promising.
I've been lucky enough to taste all four and the sheer tastiness can’'t be denied. Easy drinking, medium bodied, downright moreish, good with food .. they tick a lot of boxes.
Margan is one of a number of winemakers who are using Mediterranean varieties - they point out that the climatic conditions between the Hunter and some of the Italian and Spanish wine-growing regions are very similar and the grapes that tend to do well there also thrive here.
"Where we are, our ancient red soil produces wines that are rich in varietal character, as expressed by the Hunter's distinct climate," he says.
If you're not familiar with these varieties, I'd start with the Albarino and the Barbera - both seriously tasty. The Albarino is limey with citrus crispness and is fresh and vibrant. The Barbera is as easy to drink as red gets. Medium bodied, florals, soft, mixed berries, fine tannins ... a delight.
After that, well, there's a couple of award-winning blends that await.