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Simpson Estate

Our Winemaking

A chance meeting with a neurosurgeon changed the way Paul Simpson thought about winemaking.

He said: "I can't afford to make mistakes. Everything I do in my work has to be perfect". This is a philosophy that has since been applied to everything we do in the vineyard and winemaking process." – Paul Simpson

This focus on precision, combined with Paul and Jenny's deep respect for the wines of Bordeaux and Burgundy, has resulted in wines that are complex, well-structured, and elegant.

"Superb. Beautifully structured with polished blueberry characters. Balanced and supporting tannins. A poised and complete wine." -  International Wine Competition 2020 - judge's comments about the Simpson Estate 'Jenny' Cabernet Sauvignon 2017

We specialize in Bordeaux-blend Cabernet, which is typically made up of 70% to 90% Cabernet Sauvignon, balanced by 10% to 25% of Merlot and, in some vintages, a small quantity of Malbec.

Since 2018, Simpson Estate has sourced premium Chardonnay fruit from an award-winning estate south of Margaret River, allowing us to complement our Bordeaux blend with a Burgundy inspired white wine.

For both wines, the Simpson Estate philosophy remains – we don’t hold back on anything within the vineyard from continual soil analysis and the adoption of organic viticultural principals to meticulous fruit selection that includes hand-picking and inspecting every basket.

Simpson Estate Cabernet is aged for at least 18 months, and the Chardonnay for at least nine months, in premium French oak, typically 35-40% of which are new barrels.

Simpson Estate wines are made to reward patience. While absolutely enjoyable from the day of release, the savvy vinophile will derive the most pleasure after careful cellaring for several years after bottling.