Arimia Estate, Margaret River WA
242 Quininup Road Wilyabrup, WA 6280 (08) 9755 2528 GST: 10%

The Property

Arimia is a 56ha (138 acre) property spanning both sides of Quininup Road in the Wilyabrup sub-region of Margaret River, just 2km from the Indian Ocean. Arimia is a sustainably managed and organically certified mixed farm, with 8.4ha of vineyard, 2ha of olive grove, 1,000sqm of vegetable gardens, chickens, pigs, trout and sheep.

The Farming

We see ourselves as farmers first, not purely as winemakers. We have been farming organically since July 2016 and have received full ACO certification in July 2019. We believe this is the most ethical and sustainable method of farming and we are committed to improving our land for multiple generations to come.

The Vineyard

The Arimia vineyard is primarily based on sandy topsoils, over a lateritic clay subsoil, varying in depth from 20cm to over 1m. We believe these soils, and the winds directed up the valley from the Indian Ocean, provide a freshness, brightness of fruit and perfume in our wines (framed by great natural acidity). The wind also provides a natural protection against fungal disease and helps with organic management.

The Winemaker

Arimia wines are made by Mark Warren at Happs Wines in Dunsborough. A self-confessed ‘chemistry nerd’ Mark is a trained microbiologist and biochemist and has made wines in the Swan Valley and Margaret River for more than two decades. He has also lectured in Wine Science and Advanced Sensory Evaluation at Curtin University’s Margaret River Campus since 2004 and makes wines under his eponymous ‘Marq’ label.

The Wines

Our move towards organic farming has been followed by a refinement in our winemaking towards lower intervention. Arimia is a truly unique site, which produces fruit with great elegance and perfume. We focus our winemaking on translating that farming and fruit into the bottle with as little interference as possible, to produce wines of texture, purity and complexity. 

The Restaurant & Cellar Door

Our restaurant and cellar door are a celebration of our produce. From wine to olive oils, trout and our pigs which supply our head chef Evan and his team with the raw materials to create beautiful dishes. We believe our fruit, vegetables and animals have more flavour and are healthier as they are an authentic representation of the land that we manage. Our Restaurant has been awarded One Hat in the prestigious ‘Good Food Guide 2020’.

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