It’s a well known statistic: Margaret River produces 3% of Australia’s grapes, but 20% of the country’s premium wine. That’s an attestation to the climate, the soils and the talent of the local growers and winemakers. Without doubt it’s one of the world’s most gloriously appointed wine regions: wherever you are, you’re pretty much within a half-hour drive of vineyards, thick Karri forests and the wild ocean (read: Maritime climate).

Ashbrook Estate are a family owned and operated winery established by the Devitt family in 1975. They are one of the oldest wineries in the region, being planted around the same time as much bigger and more recognized estates such as Vasse Felix and Leeuwin Estate.

The vineyard is not cultivated in order to protect soil structure. Instead, it is organically mulched to provide nutrients to the vines, increase soil humus and to moderate soil temperature. Guinea fowl roam the vineyard to reduce insect pressure, and a Lyre Trellis allows good light penetration and aeration to reduce disease pressure.

Every process, whether viticultural or in the winery, is overseen by a family member. Ashbrook Estate’s philosophy is to use minimal intervention in the manufacture of their wines (“keep it simple!”). They are one of a select few Margaret River wineries to use only grapes grown on a single Estate where the wine is also made, bottled and packaged.