The Margaret River Wine Region

Warm maritime climate/Elevation about 90m

A report published by John Gladstones in 1965 found that this area had a similar climate to Pomerol or St Emilion, with low frost risk, plenty of sunshine and equable temperatures within the growing season promoting even ripening. Essentially the soils derive from granitic and a gneissic rock over which laterite has formed. The region can be divided in three sub-regions: the cooler south between Margaret River and Karridale with predominantly lateritic gravelly loamy sands and sandy loams; the warm and sunnier Willyabrup in the centre with predominantly gravelly loams, but some gritty sandy loams and granitic gravels; and Yallingup in the north with similar soils, but slightly cooler temperatures. This is entirely consistent with style – the wines from Willyabrup being more generous than the highly structured wines of the north and the elegant styles of the south. The region is also subject to southeast trade winds. The Bordeaux grape varieties have thrived, particularly Cabernet Sauvignon and Merlot. Although Chardonnay has problems with fruit set, the wines are generally outstanding. Vintage takes place between the end of February and mid-April. The region has established an astonishing reputation in 30 years, illustrating a consistency in quality and a strongly focussed winemaking culture.