Simpson Estate's wines are a true reflection of the Margaret River Wine Region's capacity to produce world-class wine and are regularly recognised at leading national and international wine shows.
Our winemaker, Clive Otto, of Fraser Gallop Estate fame, is a former Australian Winemaker of the Year, and recipient of major international awards and recognition.
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, from continual soil analysis and the adoption of Organic viticultural principals, to meticulous fruit selection that includes hand-picking and inspecting every individual basket of fruit picked.
Simpson Estate's Cabernet is aged for at least 18 months, and the Chardonnay for at least 9 months, in premium French oak, typically 35-40% of which are new barrels.
Simpson Estate wines are crafted to reward patience. While absolutely enjoyable from the day of release (typically 2-3 years after bottling), the savvy oenophile will derive the most pleasure after careful cellaring for several years after release.