Although a relatively young Australian wine region, Margaret River quickly established itself as a one of the country’s most iconic and respected, known for producing premium, terroir driven, elegant wines. It was ‘discovered’ by UC Davis Professor of Viticulture, Dr. Harald Olmo, in the 1960s. His 8-month visit and subsequent report provided the framework for the area’s grape growing and wine culture going forward. Wine grapes were first planted here in 1967 and commercial winemaking began in earnest in the mid-late 1970s.
Located in the far south-western tip of the country, Margaret River is a broad peninsula that juts west into the Indian Ocean. Surrounded on three sides by water and a three hour drive from the closest city, it is widely considered the most geographically isolated wine region in the world. This rugged coastal area is very small, populated by only 200 wineries, with only 6,000 hectares under vine. Though it is responsible for only 2% of Australia’s total wine production, it accounts for 20% of the country’s premium category. The focus has always been quality over quantity, with 60% of wineries producing less than 4,000 cases per year. A high percentage of all wine produced (12%) is certified organic. Cabernet Sauvignon and Chardonnay are the primary varieties, complemented by Sauvignon Blanc, Semillon and Shiraz.
Cooling ocean breezes effectively moderate the hot, Mediterranean climate and allow grapes to ripen slowly, developing both phenolic richness and wonderful acidity and resulting in characterful wines with Old World-style structure. The region’s ancient ‘Forest Grove’ soils date back 1.5 billion years. They are free-draining, which naturally reduce yields—forcing vine roots to dig deep for necessary water and nutrients—and plays a major role in wine quality here.
