A boutique winemaker focused on bio-dynamic philosophies, located in a 19th century coach house that was originally an inn for horse and cart travellers between Perth and Margaret River.
The historic property was originally a primary stop for travellers journeying between Perth and Margaret River on horse and buggy, a trip taking about three days. Some years later it became a dairy property. During this time whalers who moored their ships in the sheltered waters of Smiths Beach would visit to purchase vegetables grown in the valleys alluvial soils.
In 1970 the surrounding land was discovered to be rich in mineral sands and was purchased by a mining company. Prior to operations beginning, the government declared the land a national park, prohibiting any mining. In 1980 the property was purchased by winemaker Craig Brent-White. Vines were planted in 1997.
The valley’s rich variety of soil types and coastal aspect give the wines character and depth. This is accentuated by the bio-dynamic philosophies the vineyard follows to take advantage of the propertys soils, maritime location and abundance of clean ocean air from the Roaring Forties. (Strong westerly winds found in the Southern Hemisphere.
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