The family team, comprising of husband and wife Andrew and Lisa Margan, as well as children Ollie, Alessa and James, is renowned for their winemaking. Having already celebrated 20 years of award-winning wine, the creation of the new Margan Vermouth promises to be an innovative twist on the traditional fortified wine.
As the son of just passed Australian food and wine pioneer Frank Margan, Andrew comes from a history of innovation, creating his first wine two decades ago. Andrew decided to carry on the pioneering torch and forge a new path with his own son, Ollie, by collaborating on this vermouth.
The idea came with Ollie questioning his father’s dislike for Negronis, tracking the problem to vermouth. The underlying botanical flavours too sweet for Andrew’s taste, Ollie and Andrew worked together to create a new vermouth.
“It’s been a really enjoyable process putting this together and we are really happy with the result.” says Ollie. “Vermouth is starting to regain significant momentum in the international bar scene and there is no reason, given our access to unique botanicals and flavours, that Australia shouldn’t be leading the charge. What we have come up with stands alone in the category, which is a really exciting prospect.”
Margan Vermouth is made with a mix of 22 aromatics including orange peel, star-anise and bergamot, the majority of which are sourced from the one-acre Margan Restaurant kitchen garden. The Margan Vermouth is available from the Margan Cellar Door $50 RRP, or online at www.margan.com.au
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