Margaret River

Margaret River lies in Australia's far south-west, about 270 kilometres south of Perth between Cape Naturaliste and Cape Leeuwin. Around 5,500 hectares produce only about 3 % of Australia's wine – but over 20 % of the country's premium wine. The climate is maritime and often compared with Bordeaux: the Indian Ocean keeps temperatures mild, cool afternoon winds slow ripening and preserve freshness and structure; frost is practically irrelevant.

Granite and lateritic gravel soils drain superbly. Cabernet Sauvignon yields dense, cassis-driven wines with fine tannin and great ageing potential, Chardonnay creamy, mineral wines of world class; Sauvignon Blanc–Sémillon blends are the everyday regional speciality. The region is young: cardiologist Tom Cullity planted the first vines at Vasse Felix in 1967 after agronomist John Gladstones described the Bordeaux-like climate. Moss Wood (1969), Cape Mentelle (1970), Cullen (1971) and Leeuwin Estate (1972) followed – the 'Founding Five' that still lead the region today.

Beyond wine, Margaret River offers world-class surf breaks, karst caves, karri forests and some of Australia's best food.