a journey of

Heritage, quality & craftsmanship.

A small, family owned winery, Settlers Ridge was established in 1994 & has been committed to organic growing & production of fine wines since day one.

Twenty years on & Settlers Ridge have won numerous awards, competing in mainstream wine shows & showcasing the quality achievable with our sustainable & natural practices.

A pioneer venture

Wayne and Kaye Nobbs purchased the 101 acre property on which Settlers Ridge resides in 1994; originally part of a dairy farm in the heart of the Margaret River wine growing region. The property enjoys a picturesque, undulating landscape with a large area of remnant Marri and Jarrah forest.

Heavy, gravely loam soils, perfect for viticulture, were planted with red globe table grapes and several wine grape varieties, using traditional organic methods. The first crop of grapes produced in 1997 were of exceptional quality (Shiraz, Cabernet, Sauvignon Blanc and Chenin Blanc). Both the size, colour and flavour of the berries were equal to, if not better than, grapes grown conventionally & Settlers Ridge became the first winery in the South West to both grow & produce wines using certified organic practices.

Unique Benefits

Recommended by naturopaths, asthma specialists & allergy consultants, our naturally vegetarian & vegan friendly wines contain either low natural preservatives, or are completely preservative free.

Certified Organic

Not only are the grapes of our vineyard cultivated using only organic methods, but the practices we use to produce our wines are also 100% organic, certified by international standards.

Direct Delivery

There’s no middle man in our process, just the highest quality, small batch, organic wines packed in Margaret River & delivered directly to you; from our vineyard to your front door.

What is 'organic wine' and why does it matter?

The fundamental idea behind organic wines is that making wines from grapes grown without chemical fertilisers, weed killers, insecticides and other synthetic chemicals is better both for the planet and the wine drinker because all of these damage the soil, the plant, the planet and the consumer.

In the cellar, ‘organic’ suggests minimal processing and no use of chemical additives.

Organic winemakers pay particular attention to three factors: the use of yeasts, filtration/fining methods and use of sulphur.

The need for cultured yeasts in organic winemaking is reduced by the farming practice itself, for wild yeasts remain present, not having been eliminated by weed killers or insecticides. The physical treatment of the wine is kept to a minimum by selectively hand-picking and tender handling of fruit. Minimising the use of sulphur needed as an antioxidant is stringently observed.