Glenhurst Vineyards

Aussie cleared or ringbarked large jarrah and marri trees in order to let the sunlight in to germinate grass, enabling livestock on the farm. The farm continued under a subsistence agriculture model - cows for milk & cream, whey fed to pigs for food and veggies grown in a loamy soil backyard, until Peter McDonald (Ben's father) took over the farm in the 1960s and turned the farm to sheep. Ben decided to diversify and study a diploma of Viticulture, while he helped to plant the Alexander Bridge estate (now the Vasse Felix Karridale property). Going on to plant the home vineyard in 1997. However, he has always been a sheep farmer at heart, so he continued Peter’s legacy by establishing Margaret River Grass-Fed Lamb, working to enhance the biodiversity of the farm. At this point Ben had decided he had enough of viticulture, and he was going to pull out the vineyard. So, he had brought himself a new surfboard and booked a month’s holiday to Byron Bay. Sash was a budding young winemaker full of passion, drive and skill. It was three days before Ben was due to leave when we met, which completely changed our course. We got know each other well, through the process of picking and making a cracking good 2014 Shiraz. Then the dreams to create what we have today started to brew! (if you would like to know all the goss check out the Wine Unearthed Podcast) We believe that great wine reflects the vineyard, and for us this is where it all starts. Our vineyard has its roots in Karridale, the southernmost grape growing region in Margaret River. Being the cooler sister to the rest of the cape allows us a few impassable benefits. Extreme heat events in the growing season are moderated, preserving the delicate phenolics in our whites and enhancing the spice and savoury characters in our reds. You can even feel the difference in the air, just come visit us and see for yourself.