Margaret River — Breweries, Wineries & Distilleries | Small Batch Atlas

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Sons & Daughters Winery and Distillery

A finance-and-tourism background pivot that landed somewhere interesting: limited-run Margaret River chardonnay, rosé, and blanc de blancs alongside shiraz gin, espresso gin, and vermouth, all sold online or at the cellar door on Bussell Highway. The ports and brandy round out a range that covers more ground than most operations this size.

After Hours Wine and Gindong Gin

Twenty minutes from Busselton, Warwick's small winery turns around 30 tonnes of fruit annually into roughly 2,500 cases — Cabernet Sauvignon, Shiraz, Merlot, Semillon, Sauvignon Blanc, Chardonnay. The cellar door is open daily, 10am to 4pm, no booking needed for groups under six. There's a distillery on site too. The medal count is long; the Chardonnay in particular has form.

Brad Wehr makes small-batch wine from alternate varieties at a tasting room inside The Witch Windmill in Witchcliffe — lo-fi methods, no flourishes. The CiaoVino club ships nationally for those who'd rather skip the drive down south.

Amelia Park Wines

Cellar door open daily in Wilyabrup, with three tiers running from the entry-level Trellis range up through Reserve and Museum Collection. Walk-in stand-up tastings cost $10; seated sessions $20, both redeemable against a bottle. Private tastings overlook the valley by appointment. Cheese and charcuterie boards available at the restaurant, Wednesday to Sunday lunch.

Vines first planted in 1986 on gravelly loam slopes outside Yallingup produce 12 varieties — among them Tempranillo, Touriga Nacional, and Arinto alongside the region's expected Cabernet and Chardonnay. Three tiers run from the accessible A Collection to the Wilwood Ridge Reserve, age-worthy up to 15 years. Restaurant, accommodation, and a surf gallery round out a property that earns a full day.

Ashbrook Estate

Three generations of Devitts have farmed this Wilyabrup property since 1975, picking every grape and pruning every vine by hand. The cellar door — mud brick, colonial in style, open daily — sits at the end of a track through farmland and native forest. Seventeen hectares yields around 13,000 cases a year, all estate fruit, no exceptions.

Five friends bought a former dairy farm in Metricup in 2015, turned the hay shed into a tavern and the round house into a brewery. The Black Angus herd out back grazes on spent grain from the tanks inside. Lagers, IPAs, milk stout, fruited sours and a Manjimup apple cider — plus steak nights every Friday.

Bettenays Margaret River Wine & Nougat

Greg and Terri Bettenay planted this property in 1989, and the winery has since developed an unlikely double act: premium Margaret River reds alongside 37 flavours of nougat. The Nougaretto — coffee nougat — is the bestseller. Pair both formally from $20 a head, or pull up to the lakeside bistro Thursday through Sunday for the set menu.

Beyond Distilling

Founder and sole distiller Greg Garnish makes everything from base spirit up — no bought-in neutral here. The Busselton operation runs a permanent range including a Classic Dry Gin and OG Pisco alongside a Distillery Collection of small-batch releases (mango chilli, fingerlime, Indian Ocean) that rarely repeat. Local West Australian grains and native botanicals throughout. Tastings run on-site.

Blind Corner Organic Winery and Brewery

Ben and Naomi Gould have been farming the northern Margaret River coast for twenty years, turning certified organic and biodynamic fruit into wines — Blanc, Orange, Rouge — that drink well below their weight. Now they brew organic beer onsite too, poured at Bar Nature on the property. The six-pack format is a practical invitation to try the range without ceremony.

Bootleg Brewery

Margaret River's original craft brewery, established in 1994 and set on 30 hectares beside a lake. Bootleg produces iconic beers including Raging Bull and Tom's Amber Ale, with a restaurant, beer garden, and live music in a beautiful bushland setting.

Brookland Valley Estate

Secluded Margaret River winery nestled in jarrah forest, offering cellar door tastings, vineyard accommodation in spa chalets, and wines that showcase local terroir.

Brown Hill Estate

The Bailey family named their 24-hectare Rosa Brook vineyard after the Kalgoorlie goldmine claim their great-grandparents worked. That lineage runs through the wines too — cabernet sauvignon, shiraz, merlot and chardonnay grown in lateritic gravel, hand-picked and hand-sorted berry by berry. The tasting room centres on a jarrah slab table resting on oak barrels. Ten minutes from Margaret River town, it feels considerably further away.

Cape Grace Wines

Robert and Karen Karri-Davies planted their 15-acre Wilyabrup vineyard in 1996 on land that Tom Cullity originally earmarked for Vasse Felix. The tin-shed winery produces around 2,000 dozen bottles annually — reds hand-plunged in open-top fermenters, basket pressed, then aged in French barriques for up to 18 months. Most wine sells direct through the cellar door, tucked into native forest that filters light through the canopy year-round.

One of Margaret River's founding wineries, producing benchmark Cabernet Sauvignon since 1970. Cape Mentelle helped define the region's identity and continues to produce exceptional wines including Trinders Cabernet Merlot and Wallcliffe Sauvignon Blanc Semillon, with a striking cellar door experience.

Cape Naturaliste Vineyard

A 19th-century stone inn and converted milking shed form the cellar door here, tucked behind the Cape Naturaliste coastline. Jennifer runs tastings with the family's dogs underfoot — Snooza beds and squeaky toys provided. The standout is Sextant, an appassimento made by drying grapes to concentrate sugars before fermentation. Rich, serious wine from a decidedly unserious afternoon.

Cheeky Monkey Brewing Co

A bold Western Australian brewery in the heart of Margaret River wine country, known for innovative brewing techniques like their HyperBoost hop extraction process. They operate multiple venues including their Caves Road brewpub and offer everything from their core range to limited releases and zero-hops given beers.

Cherubino Cellar Door & Guest Houses

Winemaker Larry Cherubino draws fruit from estate vineyards across Margaret River, Pemberton and the Great Southern, with ranges structured around provenance and technique. The Uovo wines ferment in egg-shaped vessels; Laissez Faire uses alternate varieties with no added tannin, acid or fining agents. The cellar door sits in Wilyabrup with guest houses on site.

Clairault Streicker

Since 1976, Clairault Streicker has farmed four vineyard sites across Wilyabrup, Yallingup and Karridale — the original Wilyabrup block now home to the cellar door and Vineyard Kitchen. Founder John Harrison Streicker brought two labels under one roof. Come for a three-course lunch by the fireplace or a hands-on blending session; leave with something in the boot.

Cowaramup Brewing Co

Four kilometres east of Bussell Highway on North Treeton Road, this family-run brewpub has been pouring its own beer since 2006. The German-style Pilsener remains the flagship — crisp, moderately bitter — though the Chocolate Porter and Bramling Cross-hopped IPA reward exploration. Friday nights run until eight; the rest of the week, doors close at five.

Credaro Family Estate

Cesare Credaro arrived from Italy in 1922, bought land in Carbunup for a thousand crowns, and planted Fragola cuttings from his neighbours. A century later, his descendants still harvest that same variety — once sold as Red Dynamite at the local general store — alongside Nebbiolo, Lagrein, Barbera and Montepulciano from their Ereditá range. The long roots show.

Founded in 1971 by Kevin and Diana Cullen, this Wilyabrup estate has been biodynamic for decades — the vineyard, the wines, the kitchen. More than 90% of the restaurant menu comes from the property's own garden. The Diana Madeline Cabernet Sauvignon blend is the reason collectors pay attention; the 2023 scored 99 points from Ray Jordan.

Deep Woods Estate

Established in 1987, this Margaret River winery is one of the region's most awarded producers, renowned for exceptional Cabernet Sauvignon and Chardonnay. The estate operates a cellar door for tastings.

A Margaret River winery producing natural boutique wines under winemaker Josephine Perry. The range extends across labels including Yokel, Lazy Crew and Fangbone, sold as individual bottles and wine packs. Beyond the wine, Dormilona brings in art, and the space hosts weddings and corporate events, with visits welcomed at the cellar.

Driftwood Estate

Since 1989, Driftwood has occupied a stretch of Caves Road in Wilyabrup, its cellar door opening onto vineyard and garden views. Winemaker Kane Grove runs tastings Wednesday to Sunday; wood-fired pizzas and platters run Friday through Sunday, noon to three. An outdoor amphitheatre handles weddings and live performances. A restaurant is coming.

Eagle Bay Brewing Co

Family-owned brewpub on a working farm in Eagle Bay, with a production brewery, restaurant, garden bar and two vineyards onsite. The restaurant overlooks farmland and bushland toward Cape Naturaliste and the Indian Ocean. Handcrafted beers are brewed and canned onsite, made with rainwater and locally sourced ingredients, with no preservatives or additives. Seasonal food sourced from local suppliers. Kid-friendly with a playground and lawn space. Also functions as an event space. Retail space stocks local goods, provisions, beer and wine.

Brian Edwards flew a 1943 Tiger Moth from England to Perth in 1990, then bought land in Margaret River. That plane, Matilda, now sits in the cellar door while the family grows Cabernet, Shiraz, Chardonnay and Semillon across 22 hectares. The standout oddity: bottles aged 18 metres underwater in Flinders Bay for twelve months, encrusted and drinkable.

A Margaret River winery with roots stretching to 1971, when John Evans and John Tate planted their first vines in the Swan Valley before establishing the Redbrook vineyard at Wilyabrup three years later. The Margaret River Classic, first released in 1987, endures across the range. Now part of the Fogarty Hall group, the winery continues to draw trophies and gold medals at Western Australian wine shows. The cellar door is temporarily closed.

Fermoy has been making Wilyabrup Cabernet Sauvignon since 1985, and the Reserve took Best in Show and Platinum at the Decanter World Wine Awards. The cellar door on Metricup Road pours the full range alongside seasonal small bites — walk-ins welcome, bookings advised. Senior winemaker Jeremy Hodgson's Chardonnay and Shiraz round out a range worth sitting with.

On a 165-acre former dairy farm found in 2014, this Wilyabrup estate rolls across gentle hills down to the Wilyabrup brook. The winemaking follows a purist approach rooted in land, vine and variety. A light, sun-flooded restaurant serves modern Japanese-inspired dining looking onto the vines, with tastings at the cellar door. Family owned and open seven days.

Flametree Wines

On Geographe Bay between Busselton and Dunsborough, Flametree's beach house cellar door — open fireplace, sunlit decks — is better suited to lingering than tasting and leaving. Winemaker Cliff Royle holds a James Halliday five-red-star rating. The SRS Wallcliffe Chardonnay and single-site Karridale Sauvignon Blanc sit at the serious end of a range that otherwise stays accessible.

Flowstone Wines

Stuart Pym and Janice McDonald grow dry and run their Forest Grove estate on a philosophy that begins in the vineyard and ends at the table — wines made for the food they grow and cook themselves. The Spectra label channels that thinking: environmentally sustainable, site-specific, built around Margaret River's climate rather than around the market.

Forester Estate Winery - No cellar door

The McKay family named their winery after the 19th-century timber trade that cleared this land — H.J. Yelverton ran the colony's largest sawmill here by 1854, milling Jarrah that still lies beneath London streets. No cellar door, but the reserve Yelverton Cabernet Sauvignon — blended after 20 months in French oak, held back up to three years before release — makes the case for ordering direct.

Fraser Gallop Estate

Nigel Gallop planted 50 acres in Wilyabrup's gravel-over-clay without irrigation, forcing roots a metre down before the first commercial crop arrived seven years later. The resulting vines — Houghton-clone cabernet on north-facing slopes, Gingin chardonnay below — produce small, intense berries. Wild yeasts, French oak, hand-picking: the winery built in 2008 does little to interrupt what the land has already done.

Fifty years of Wilyabrup viticulture under one family, now run by Annette and Scott Baxter. The cellar door pours Reserve Shiraz, Chardonnay, and Cabernet alongside a solera-drawn fortified program that recently made history — their Artizan Rare Muscat took the J.C.M. Fornachon Memorial Trophy at Sydney Royal, the first Western Australian wine to do so in the award's 54-year history.

Hamelin Bay Wines

At the southern end of Margaret River, Karridale's cooler climate suits the five varietals Hamelin Bay has grown since 1992 — Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Semillon and Shiraz. Book ahead for a winery lunch; the cellar door handles tastings and membership. The nearby bay the winery is named for is worth the detour too.

Erl Happ's family winery has been making preservative-free wine in the South West since 1987 — longer than almost anyone. Forty-two wines span sparkling to fortified, with single-vineyard bottles from the Three Hills Estate at Margaret River's southern end. On site, Commonage Pottery runs working studios and workshops alongside a gallery of local painting, sculpture and jewellery.

Hay Shed Hill Wines

The Wilyabrup vineyard dates to 1973, and winemaker Michael Kerrigan has now made 20 vintages here. Five different Chardonnays is the calling card — from the Block Series to the Vineyard Series — alongside a cellar door open daily and dining at Rustico. A Halliday Top 5 Red Star winery in 2025, and the scores feel earned.

House of Cards Wine

The name comes from the gamble: every vintage is a hand you didn't choose. House of Cards makes 100% organic, single-vineyard wines in Margaret River using traditional methods — bold reds through to sparkling whites. There's also a cellar door, restaurant, and vineyard accommodation, making it a logical base for anyone moving slowly through the region.

Howard Park Wines

Pioneering family-owned winery with cellar door in Margaret River, specialising in wines from Margaret River and Great Southern regions. Features the Wine Chapel, an architectural tasting room set amongst forest with valley views and méthode traditionnelle sparkling wines.

Island Brook Estate

Jarrah forest on one side, vineyard rows on the other — Island Brook's chalets put you squarely in Margaret River wine country without the resort crowds. The cellar door opens Fridays through Sundays for tastings, and the cheeseboard has earned its own press. Book direct for a complimentary bottle; stay three nights midweek and the third is free.

Wilyabrup estate producing Juniper Crossing and small-batch premium wines from the heart of Margaret River's finest sub-region. The estate's gravelly soils and cool maritime conditions produce elegant Chardonnay and classic Cabernet Sauvignon with a cellar door open for tastings.

Nic Peterkin operates out of Pierro's cellar door on Caves Road, which tells you something about his approach: resourceful, unbothered by convention. The wines — often blending grapes with no business being together — aim for maximum flavour through minimum interference. Halliday's Dark Horse Winery of the Year and Young Winemaker Medal suggest he's pulling it off. Tastings Friday to Sunday.

Denis and Tricia Horgan planted their first vines here in 1975 with Robert Mondavi as early mentor. Fifty years on, the Art Series Chardonnay — rated 98 points by Wine Spectator and classified alongside Australia's most collectible wines — remains the reason to visit. The cellar door, restaurant and gallery make a full day of it.

Lentedal Winery & Wood Fired Pizza Cafe

Estate wines and wood-fired pizza share the one site at Marybrook, in Western Australia's wine country. The pizzas are made fresh and served alongside what the vineyard produces.

Lenton Brae Wines

One of Margaret River's founding wineries, Lenton Brae has been making wine in Wilyabrup since 1982 — now into its 38th consecutive Semillon Sauvignon Blanc vintage. The architecturally designed cellar door looks out over the vines; stay to put together a cheese and charcuterie board from the on-site deli. The Pinot Blanc recently topped Nick Ryan's best whites list in the Weekend Australian.

Margaret River Brewhouse

A brewhouse on Bussell Highway in the centre of Margaret River, set among the town's towering karri trees. The beer is made on site, running from a core range through to seasonal and special releases, alongside a food menu and takeaway. There's merchandise to wear and use, and the venue opens seven days from 11am to 9pm.

Margaret River Distilling Co

Established amongst native Peppermint trees near Margaret River's coastline, this distillery produces gin, whisky and rum, offering a cellar door experience with craft cocktails, local food and beverages, plus gin blending classes.

McHenry Hohnen Vintners

Biodynamic, single-vineyard farming shapes everything at McHenry Hohnen — from the Syrah and Tempranillo in the glass to the seasonal plates coming out of the Vintner's Kitchen. The Witchcliffe cellar door is open seven days, unhurried, and built around the idea that what's growing nearby should match what you're drinking.

Menzies Vineyard - Cellar Door

Rob and Emma Menzies grow high-density vines on Metricup Road in Wilyabrup, a deliberate nod to the early Margaret River growers who made that particular bet. The cellar door is open now; the wines are available online if you can't make the drive.

The second-oldest estate in Margaret River, with Cabernet Sauvignon vines in the ground since 1969. Keith Mugford has made the wine since 1979; he and Clare have owned it since 1985. Their Cabernet has held "exceptional" status in Langton's Classification since 1991 — one of 22 producers nationally to do so. The Ribbon Vale vineyard, acquired in 2000, adds a second site in Wilyabrup.

Palmer Wine Cellar Door

A family-owned Margaret River winery established in 1977, Palmer pours its premium aged wines at a cellar door with a restaurant attached. The aged range is also sold online, with free delivery on orders over $250 to capital cities and most regional centres.

Wendy and Barry Stimpson bought this Ellen Brook Road vineyard in 2011 — originally planted in 1994 with Cabernet Sauvignon and Shiraz — on what they describe as pure emotion. Viticulturist Tim Quinlan, a former botanist with three decades in the industry, manages the ironstone gravel loams year-round. Winemaker Bruce Dukes handles the small range, certified under Sustainable Winegrowing Australia.

Pemberton Honey Company

A boutique producer and packer of West Australian products of the hive, working from Channybearup near Pemberton. The honey is unprocessed and left natural, and the operation extends beyond the jar into experiences that connect people to the surrounding bush, along with videos and stockists across the region. Bookings can be arranged directly for those wanting to learn about bees and the land.

Family-owned and operated, Peos Estate sits on Graphite Road in West Manjimup, 300 kilometres south-west of Perth, where the Southern Forests' cool climate shapes their four ranges: Suits, Four Aces, Four Kings and Four Jacks. The cellar door is by appointment only — call ahead.

Dr. Mike Peterkin trained in medicine before completing a diploma in oenology at Roseworthy, and the scientific rigour shows. Pierro's Wilyabrup vineyard runs at up to 5,500 vines per hectare — nearly three times the Australian convention — planted into warm laterite gravel over granite. The increased competition between vines is the point: less fruit per vine, more concentrated flavour.

Bill Ullinger founded Redgate in 1981, naming it after a local legend: a farmer whose illicit spirit still became known by the red gate at his driveway. His son-in-law Ray runs it now. The origin story suits the place — close to the Margaret River coastline, easy-going, and uninterested in pretension.

A brewery on Bussell Highway in Margaret River, Western Australia.

Rivendell Winery Estate

Named after Tolkien's elvish refuge, this family-run estate sits at the corner of Commonage and Wildwood Road in Yallingup's northern hills. Darryn and Celia reopened the cellar door and restaurant in December 2017 after refurbishment, growing mainly Cabernet Sauvignon on site while sourcing further fruit locally. Lunch, high tea, and tastings Thursday to Sunday; holiday villas sleep up to 72.

Rocky Ridge Brewing Co

The original taphouse in the Rocky Ridge group, set in the heart of Busselton a short walk from the jetty. The kitchen pours the brewery's own beer alongside local wines, spirits, ginger beers and slushies. Out back, a beer garden runs beneath a mulberry tree more than a century old, with room for kids and dogs on leads. Open daily, walk-ins kept aside.

Raw, organic kombucha brewed in Margaret River, available in Ginger Pop, Berry Beats, Passionfruit Rap, Tropical Mango, and a new Yuzu Lime. The rok+ functional range adds clean energy, immunity, and recovery variants. Waves & Caves covers the low-sugar mixer side — ginger beer, cola, tonic, lemonade — for when the wine region needs a soft drink worth ordering.

On Wadandi Boodja in Rosa Glen, Henry Lee makes small-batch, minimal-intervention wines named after favourite tracks. On Easter weekend, the farm opens its gates at 7pm for house concerts under a fig tree, entry including a glass of wine. Music isn't metaphor here — it's in the bottle names.

Shelter Brewing Co.

Two families with roots in Busselton's South West started this brewery and kitchen at the foot of the town's famous jetty, where Norfolk pines shade the foreshore and kids bomb off the timber planks into the bay. Pale Ale, Lager, XPA, and Hazy IPA on tap; seasonal kitchen menu alongside. Open from 7am for coffee, 10pm close.

Snake + Herring

Tony Redmond's Snake + Herring roams Western Australia for fruit rather than farming a single estate — the wines land in serious restaurants nationally and carry five Halliday red stars. The Wilyabrup cellar door earns its keep: graze on foie gras from Comtesse du Barry, Sicilian anchovies, and weekend sourdough focaccia while working through a tasting paddle. Slow afternoon territory.

South by South West Wines

Mijan Patterson and Livia Maiorana launched South by South West in 2016 after a three-year circuit through Californian, Italian, French and British Columbian wineries. Back in Witchcliffe, they work as négociants — buying fruit from growers across the south west, then making small batches under minimal intervention. Their own Wallcliffe vineyard is farmed organically. The results shift vintage to vintage, which is largely the point.

Stella Bella Wines

Five vineyards spread across Southern Margaret River's ironstone soils, where cold maritime air off the Indian and Southern Oceans slows ripening and sharpens aromatics. The winery sits in Karridale, south of the Margaret River township, processing small batches by vineyard block. The result is wines with more precision and perfume than you'd expect at this price point.

Stormflower Vineyard

On Caves Road in Wilyabrup, Stormflower grows, vinifies and bottles everything on a single certified organic block. The cellar door is unhurried — somewhere to sit with a glass of Crémant or a pét-nat Aurora while the vineyard does the talking. Soil health and biodiversity are the method here, not the marketing.

Swings & Roundabouts

The Margaret River outpost of a two-venue operation, sibling to the Yallingup winery, this town venue on Bussell Highway opens from mid-afternoon into the evening. Wood-fired pizzas and seasonal share plates come alongside wines grown on the Yallingup vines and local craft beers. Weekends bring a cellar-door-style tasting of six wines, and a takeaway menu runs daily at cellar door prices.

Swings & Roundabouts Yallingup

Located among the gum trees and vineyards on the famous Caves Road, this winery celebrates the Margaret River region through award-winning wines and Mediterranean-inspired seasonal menus. Their sustainable vineyards produce elegant wines from ancient soils, while the cellar door and restaurant offer local produce paired with full-bodied pinots and creamy chardonnays.

Talisman Wines | Ferguson Valley, Western Australia

Geologist Kim Robinson chose this Ferguson Valley block in the late 1980s after spotting a natural waterfall on the property. His daughter Anita now manages the vines — Chardonnay, Riesling, Zinfandel, Malbec and more — across a 30-acre site hugged by Wellington National Park. The cellar door sits at the edge of a dam the third generation of Robinsons still jumps into.

The Grove Distillery

On Metricup Road in Wilyabrup, this distillery runs well beyond gin and vodka — the range sprawls into spiced rum, corn mash whiskey, absinthe, and liqueurs flavoured with Turkish delight, butterscotch, and rum ball. Grazing plates in the restaurant, overnight stays in the White House or chalets. Wednesday to Monday at the cellar door; dining runs Wednesday to Sunday.

Thompson Estate

Peter Thompson puts his name on the top tier — The Specialist — a limited-production range sourced from selected rows of the Wilyabrup vineyard. Below it sit the Estate and Four Chambers ranges. Tastings happen in the barrel room, which gives proceedings a working-winery feel rather than a polished showroom one.

Vallée du Venom - Cellar door

This urban micro winery produces small-batch, minimal intervention wines using handpicked grapes and indigenous yeasts. Located at the iconic Yallingup Galleries, they're open weekends and specialise in terroir-driven wines including chenin blanc, which earned recognition as one of Australia's best.

Margaret River's founding winery, established in 1967, producing classical Cabernet Sauvignon and Chardonnay that helped define the region's identity. The Vasse Felix estate features a celebrated restaurant, art gallery and cellar door offering tastings of their full portfolio in a stunning setting.

Victory Point Wines

On the slopes of the Wirring Valley, five kilometres south of Cowaramup, the Berson family planted Bordeaux varieties and Chardonnay in gravelly soils — and then, deliberately, never irrigated them. The theory: stressed vines push roots deeper, concentrate flavour into fruit. Moss Wood's Keith Mugford has consulted since the beginning. The wines are lean, site-specific, and built to last.

Michael Wright planted the first vines in Stevens Valley in 1978; his daughter Alexandra Burt now runs the estate. All fruit is grown and made on-site, certified organic, with Chardonnay and Cabernet Sauvignon the focus. The gravelly soils and maritime breezes of this particular valley are the whole argument — the winemaking tries not to get in the way.

A family-run winery crafting small batch, minimal intervention wines from biodynamic vineyards in Margaret River. Their relaxed cellar door offers daily tastings from 11am-5pm, where visitors can discover wines made for maximum drinkability without rigid winemaking rules.

West Winds Distillers

Forty-five distillations before they were happy with the first batch. That 2010 effort eventually produced The Cutlass — the first Australian spirit to win Double Gold at the San Francisco World Spirits Competition — and The Sabre, which took Gold three weeks later. The Margaret River distillery now runs a full range: gins, vodka, whisky, and small-batch rum. Book ahead for a tasting.

Forty-five distillations before the first drop left the building. That year of tinkering in 2010 paid off: The Cutlass became the first Australian spirit to win Double Gold at the San Francisco World Spirits Competition, with The Sabre taking Gold three weeks later. The Cowaramup distillery now runs a full spirits range, with native botanicals at the core.

Wild Hop Brewing Company

Built on a family property in the Yallingup hills, Wild Hop runs a 1,200-litre direct-fire brewhouse visible from the bar. No cans, no bottles — beer leaves only on tap or in growlers. The kitchen centres on a wood-fired rotisserie; the free-range chickens brine for 48 hours before hitting the coals. One constant on the tap list: the Short Shorts Czech Pilsner, lagered a minimum six weeks.

Wild Lot Distillery

Bec runs this small farm-gate gin distillery off Brockman Highway, pouring her own-made range — Fortuna Gin, Alter Ego, a mulberry gin, coffee liqueur — alongside a wider selection of Australian bottles. Tastings end with a G&T in the garden. Cheese boards, kids' toys, caravan parking. Open Fridays and Saturdays; other days by arrangement if you email ahead.

On Brash Road in Yallingup, Wills Domain runs three distinct tiers: the flagship Paladin Hill range, mid-range Eightfold, and the approachable Mystic Spring. The estate-grown Cuvée d'Élevage sparkling is unusual for Margaret River — méthode traditionally isn't the region's calling card. The cellar door is open daily; the restaurant runs Thursday to Monday for lunch.

Windance Estate Wines

Biodynamic certification is still rare enough in Margaret River to mean something. This small family operation in Yallingup produces the full northern-region spread — Cabernet Sauvignon, Shiraz, Chardonnay, Chenin Blanc, a Blanc de Blancs — plus a fortified Muscat, all in small batches. The range stays focused; nothing here exists to fill a gap in the portfolio.

Margaret River's Yallingup sub-region is home to one of the area's more closely watched small producers. The range spans Cabernet Sauvignon, Chardonnay, Chenin Blanc, Malbec, Petit Verdot and a sparkling Mousseux, alongside two single-site bottlings under the La Fenêtre label. Allocations fill fast enough that a waitlist exists for the next vintage.

Wise Eagle Bay Restaurant

Ron Wise bought this Eagle Bay property in 1992 and built it around a single geographical accident: the vineyard looks straight out over Geographe Bay. The restaurant makes the most of that — breakfast and lunch daily, seasonal WA produce, small-batch wines from Margaret River and the Great Southern, plus gin and pisco from the on-site distillery. The view does the rest.

Wise Wine Cellar Door | Eagle Bay

Ron and Sandra Wise bought this Eagle Bay property in 1992, eventually building a winery restaurant that looks out over both the vines and Geographe Bay — a genuinely unusual combination. The kitchen runs breakfast and lunch daily using seasonal WA produce. Small-batch wines draw on fruit from Margaret River and the Great Southern; the on-site distillery adds gin, pisco, and brandy to the tasting menu.

Woodlands Wines

On Caves Road in Wilyabrup Valley, this family estate has been producing Margaret River Cabernet blends since the early days of the region. The cellar door runs daily until five, with a kitchen open through the afternoon. Come for the wine; the setting on the valley floor does the rest.

Founded in 1977, Xanadu has been making wine in Margaret River long enough to know when to get out of the way. A minimalist approach to winemaking—little intervention, the region doing the talking—defines the cellar door and its estate wines. The land, the bottle, and not much else between them.

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