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e.g. : beef, steak, seafood, fish, pasta, lobster, cheese

Country of Origin & Region


Australia, Lower Hunter region

Margan Family Winegrowers

Margan Shiraz 2006

90 pts Stephen Tanzer’s International Wine Cellar (JR) - Juicy raspberry and blackberry flavors are nicely concentrated and fresh

Tasting Notes

Purple in colour and of full bodied density this wine displays a subtle combination of spicy pepper and tar like characters which are typical of Hunter Shiraz. It is well structured and shows great palate length. The wine has soft tannins to allow for early enjoyment. However, it should continue to develop more complex flavours over the next three years with bottle age. The wine should cellar until at least 2020.

Food Accompaniments

Porterhouse steak.

Awards, Reviews and other Notes

90 pts Stephen Tanzer’s International Wine Cellar (JR)
Saturated ruby. Understated red berry aromas gain depth and power with aeration, picking up baking spices, minerals and dried flowers. Juicy raspberry and blackberry flavors are nicely concentrated and fresh, with good mineral snap adding vivacity. An elegant and persistent rendition of shiraz.

88 pts Robert Parker Jr.'s The wine Advocate (JM)
Margan Family produces a wide range of wines at consumer friendly prices. Sourced from low yields of one ton per acre, the 2006 Shiraz was aged for 18 months in seasoned American oak. Purple-colored, it delivers an attractive bouquet of cedar, spice box, blueberry, and blackberry. On the palate it reveals an elegant personality with racy fruit, good balance, and enough structure to evolve for 2-3 years.

Winemaker Notes

The grapes for this wine were picked from forty year old vines growing on the red basalt volcanic clay of our Timbervines Vineyard. With an average yield of only one tonne per acre the fruit for this wine was intensely concentrated in flavour. The drought vintage coupled with our use of 30% of the juice for our saignee has increased the concentration of this wine. The grapes were picked at full ripeness and were fermented under cool conditions using cultured aromatic yeast. After fermentation the wine was placed in older oak hogsheads for a period of eighteen months to allow it to soften and mature without gaining overt oak characters. The wine was bottled in January 2008

Chemical Analysis




Alcohol %: 14.4
Total Acid: 6.4
Free/Total Sulfur: 12/47
pH: 3.48
Residual Sugar: 0.4




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