Some like Moss Wood, Cullen Wines, and Vasse Felix need no introduction—as pioneers of the region’s young but impressive winemaking history (it celebrated its 50th anniversary last year), their wines are recognised benchmarks of both the region’s and the country’s best pours. And let's not forget prized new additions like L.A.S. Vino, Oates Ends, and Windows Estate, to be discovered. 

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The last, for example, is the product of a young family of grape growers and artisan wine producers. It was named Small Producer Of The Year (in 2012 for Western Australia) and the value brings to the table is inspiring. Their estate grown 2017 chardonnay is currently one of the top three for the vintage in Margaret River. But it also affirms the delectably varied expressions of the varietal the region boasts. That being said, their 2017 Petit Lot Fume Blanc (only 600 bottles produced) is another terroir-based wine not to be underestimated.

Fine food producers like Margaret River Nougat Company and Bahen & Co. will also be presenting their specialties. But if you’re staying for dinner, celebrated West Australian chefs Evan Hayter (Arimia Estate) and Tony Howell (Cape Lodge) will be serving up canape style portions of their inspired fare prepared with the region’s freshest seasonal produce.

Other opportunities to savour Margaret River’s unique bounty include a four-course dinner at Salted And Hung on October 12; this is a collaboration between the restaurant’s Drew Nocente and Hayter, showcasing their shared passion for sustainably farmed produce and minimal waste cooking. Highlights are ethically raised pork and trout from Hayter’s farm, as well as wagyu beef from Margaret River. All dishes will be paired with wines from Arimia Estate, Cape Grace and Woody Nook.

If, however, you're also looking to pair an interest in exploring a medley of Margaret River's flagship varietal with some exquisite fare at one of the island's best restaurants, the About Liquid Gold–An Icon Chardonnay Degustation is the exclusive seven-course dinner at restaurant Gunther’s to have. Taking place on October 9, chefs Gunther Hubrechsen and Tony Howell will pair dishes created with Western Australian produce with chardonnays from Flametree, Vasse Felix, Xanadu, Woodlands, Pierro Margaret River Vineyards and Cape Lodge. Highlights include ocean grown abalone from Augusta served with fennel and spec risotto, paired with both the 2013 and 2016 Vasse Felix Heytesbury Chardonnay. 

Visit www.margaretriverontour.com for bookings and updates on the list of satellite experiences.

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