Margaret River red wine

Margaret River, a remote wine region in Western Australia, is world-famous for its exceptional red wines. The area’s unique maritime climate and distinct soils contribute to producing complex, full-bodied reds, particularly Cabernet Sauvignon and Merlot blends.

Known for their elegance, balance, and rich flavours, Margaret River’s red wines often feature notes of dark fruit, chocolate and spice. If red wine is your sip of choice, try a glass of Cabernet Sauvignon, the region’s flagship grape.

Margaret River in Western Australia began making red wine in the 1960s when Dr John Gladstones, an agricultural scientist, saw the area’s potential, noting its climate and soil were similar to Bordeaux, France.

The first commercial vineyard was planted in 1967, marking the start of the region’s journey into winemaking. Early wine pioneers focused on Bordeaux grape varieties, particularly Cabernet Sauvignon, which thrives in Margaret River’s gravelly soils and maritime climate. The region’s conditions allow for a long, even ripening season, producing elegant wines with intense flavours and excellent structure.

Margaret River quickly gained a reputation for its high-quality red wines, with Cabernet Sauvignon often blended with Merlot to enhance complexity. Over the decades, the region’s winemakers have evolved their skills, with a growing focus on sustainable practices.

Today, Margaret River is famous worldwide for its premium red wines, which have a unique balance, depth and distinctive regional character.

Margaret River is home to several red grape varieties, including:

Cabernet Sauvignon
Margaret River’s flagship grape, Cabernet Sauvignon is recognised for its small, thick-skinned berries that produce rich, full-bodied reds. It grows exceptionally well in the Wilyabrup and Wallcliffe areas because of the mild maritime climate and the long, steady ripening season. These ideal conditions help the grape build its firm structure and typical resilience.

Merlot
This dark blue–coloured wine grape is famous for producing wines with plush texture and ripe plum flavours. An adaptable grape, it is often blended with Cabernet Sauvignon, bringing softness and balance to the blend.

Shiraz
Dark-skinned Shiraz grapes love the warmer areas of Margaret River and have a distinctive profile compared to those from Barossa Valley or McLaren Vale. The region’s warmth helps develop the grape’s natural fruit and spice characteristics, making it a popular choice for blending.

Cabernet Franc
This delicate grape enjoys Margaret River’s cooler microclimates, creating wines with bright red berry and herbal notes. It is less commonly grown but adds elegance to the region’s wine offerings.

Malbec
Thriving in vineyards with well-drained soils, robust, thick-skinned Malbec grapes create rich wines with dark fruit flavours and a hint of spice. Malbec isn’t widely produced in Margaret River, with only a few select vineyards responsible for the region’s entire supply.

Margaret River is particularly famous for its Cabernet Sauvignon, Shiraz and Bordeaux-style blends, especially Cabernet-Merlot.

Cabernet Sauvignon

Margaret River’s signature red Cabernet Sauvignon is celebrated for its full-bodied structure, firm tannins and rich flavours. It often exhibits blackcurrant, blackberry, and plum notes, complemented by hints of mint, eucalyptus, and cedar.

These wines are typically elegant and complex, with a smooth texture and a lingering finish. They have excellent aging potential.

Cabernet Sauvignon wines are predominantly made in the Wilyabrup and Wallcliffe subregions.

Bordeaux-style blends

These blends primarily feature Cabernet Sauvignon and Merlot, sometimes incorporating smaller amounts of other Bordeaux varietals like Malbec, Petit Verdot and Cabernet Franc.

The blends are known for their depth and complexity. They combine the structure and tannins of Cabernet Sauvignon with the softness and fruitiness of Merlot. This results in wines that are rich and layered, with flavours of dark fruits, chocolate and earthy undertones.

Bordeaux-style blends from Margaret River are often designed for ageing, developing more complex flavours and aromas over time.

Shiraz

Margaret River Shiraz is distinctive thanks to its balance of spice and fruit, offering dark cherry, black pepper and liquorice flavours. It is typically medium to full-bodied, with fine tannins and lively acidity, and it has a vibrant finish. Shiraz is made throughout the region, and some of the best bottles come from warmer areas.

Margaret River red wines pair very well with a variety of foods, thanks to their rich flavours and balanced structures. These wines generally complement grilled meats, hearty stews and aged cheeses. Here are a few suggestions:

Cabernet Sauvignon’s bold tannins and blackcurrant notes are an excellent match for rich roast lamb or beef. Hard cheeses, such as aged cheddar or gouda, also complement its structure.

Bordeaux-style blends (Cabernet-Merlot) pair well with beef stew, roast duck or mushroom risotto, which enhance the wine’s complexity and depth. Soft cheeses like brie or camembert can complement the blend’s smoother texture.

Shiraz is best enjoyed with spicy dishes like barbecue ribs or Moroccan lamb, as the wine’s peppery notes can enhance the dish’s spices. Pair with rich, tomato-based pasta dishes for a harmonious match.