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Home/ Discover Australian Wine / Western Australia / Manjimup

Manjimup

Manjimup’s viticulture and wine foundation began with research in the mid-1970s that identified the area for its potential as a leading grape growing region. Located in the heart of Western Australia's south-west among towering forests, Manjimup enjoys an outstanding reputation for its valued food crops; from prized, highly-priced truffles and a range of fruit and vegetables to high-quality wines.

Bush trails taking in unique flora and fauna are an added attraction for the continual flow of tourists. Though overall production is small, Manjimup has quickly established a reputation for its Verdelho, Merlot and Cabernet.

54ha
Total Vineyard Area
34° 34'S
Latitude
108-345m
Altitude
233mm
Growing season rainfall

Cabernet Sauvignon and Merlot

Dr John Gladstone has observed that both mean temperatures and sunshine hours are very close to those of Bordeaux. It is thus no surprise to find that Cabernet Sauvignon and Merlot dominate the plantings and some very appealing and elegant Cabernet Merlot blends have been produced.

Chardonnay

The wines are elegant, light to medium-bodied, with the melon, citrus flavours of cooler grown Chardonnay. As the vines mature it will bring increased structure and intensity to the wines. 

Verdelho

This wine has great freshness and zingy acidity here, yet it retains its tropical flavours and rounded mouthfeel.   

Top varieties grown in Manjimup
Climate
  • The climate is influenced by the Indian and Southern oceans. It has some similarities to Margaret River, although being at a higher altitude, it is more Continental. 
  • Cold winters provide true vine dormancy, while plentiful spring rainfall promotes good budburst and early growth. 
  • The relatively dry but stress-free summer and autumn conditions are also favourable. 
  • Even temperatures during the ripening period ensure intense fruit flavours in the grapes. 
Soil
  • The best soils of the region belong to the Kennan-Queenup series of sandy, gravelly loams created over millions of years by the erosive effects of the Warren River and its tributaries. 
  • An ironstone layer several metres below the ancient surface has eroded mixing with the red soil formed from the underlying granite. This produces a red, gravelly loam. 

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