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Country of Origin & Region


Australia, Lower Hunter region

Margan Family Winegrowers

Margan Verdelho 2006

2006 Margan Verdelho 90 pts Robert Parker, Jr. #173- Tropical flavors emerge. There is excellent concentration, lively acidity, and a long finish

Tasting Notes

Pale gold green in colour. The nose has lifted tropical lychee and guava characters with hints of lime and green apple. The palate is full and balanced with ripe fruit characters, finishing with tangy fresh acid and lingering spice. This wine has been made to be consumed young and fresh, but with age, the wonderful tangy characters of the fruit will give way to more complex flavours. Will maintain its freshness under stelvin for a number of years.

Awards, Reviews and other Notes

90 pts Robert Parker, Jr.s The Wine Advocate
Medium straw-colored, it offers an enticing bouquet of mineral, spring flower garden, green apple, and lime. Medium-bodied, on the palate tropical flavors emerge. There is excellent concentration, lively acidity, and a long finish. Drink this superb value over the next 1-2 years with shellfish and roast chicken.

88 pts Stephen Tanzer's International Wine Cellar
Light gold. Viognier-like pear, peach and floral aromas are pure and penetrating. Fleshy pit fruit flavors offer good depth but also restraint. Gains spiciness on the finish, along with a touch of warmth.

Winemaker Notes

Picked from the vines yielding less than two tonnes to the acre grown on the red basalt soil of Broke Fordwich from some of the oldest Verdelho vines planted in Australia. The grapes for this wine were picked in two batches from the same vineyard. The first batch was picked slightly less ripe with green apple characters and the second batch was riper with tropical fruit characters. The wine was handled without any oxidation and fermented using a floral yeast. The wine had little lees contact and no oak handling. It was bottled early to seal in the fresh fruit character of the wine.

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Chemical Analysis




Alcohol %: 13.5 %
Total Acid: 6.5
Free/Total Sulfur: 37/153
pH: 3.3
Residual Sugar: 4.6




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