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Semillon-Sauvignon Blanc blends are affordable, widely available, and taste of the region.
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Wine Regions
Surrounded by ocean on two sides, Western Australia's Margaret River makes some of the country's most elegant wines. Here is what to drink and why it tastes the way it does.
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Margaret River is in the far southwest corner of Western Australia, roughly three hours’ drive south of Perth. The region sits on a strip of land with the Indian Ocean to the west and the Southern Ocean to the south, so it is surrounded by water on two sides. That gives it a maritime climate: mild, with warm, dry summers, wet winters, and very little difference in temperature between day and night or between seasons. Steady sea breezes keep summer heat in check. The result is long, even ripening that produces fruit with both ripeness and freshness. Soils are mostly gravelly, sandy loams over granite, often with iron-rich gravel that drains well and keeps vines from growing too vigorously. Commercial winemaking began only in the late 1960s, after research suggested the climate was similar to Bordeaux, and the region quickly earned a reputation for quality.
Cabernet Sauvignon is Margaret River’s flagship red. It is often compared with Bordeaux because of its balance: ripe blackcurrant and blackberry, savory notes of bay leaf, cedar, and dried herbs, fine-grained tannins, and moderate alcohol. Many wineries blend it with Merlot, Cabernet Franc, Malbec, or Petit Verdot. The best age gracefully for many years. Chardonnay is the other star, and Margaret River is widely regarded as one of Australia’s top regions for it. Expect white peach, grapefruit, and nectarine, with toasty oak and creamy texture balanced by a fresh, citrusy line of acidity. Margaret River Chardonnay is richer than Chablis but more restrained than old-style buttery Chardonnay. Shiraz also grows well here, giving a medium-bodied, peppery style, along with smaller amounts of Merlot, Malbec, and other grapes.
Margaret River is famous for its white blend of Semillon and Sauvignon Blanc, often shortened to SSB or SBS depending on which grape leads. It is the region’s everyday white and one of Australia’s most popular styles. Sauvignon Blanc brings passion fruit, gooseberry, and fresh herbs, while Semillon adds lemon, a slightly waxy texture, and body. Most are unoaked and meant to be drunk young, crisp and bright, but some wineries make richer, barrel-fermented versions that recall white Bordeaux, where these two grapes are traditionally blended. You will also find single-variety Sauvignon Blanc and Semillon. These whites are a great value and a natural match for the region’s beach lifestyle. Serve them well chilled, around 45°F, and enjoy them within two or three years of the vintage for the freshest flavor.
Margaret River does not have official subregions, but locals often talk about six areas based on climate and soil, running from north to south. Yallingup and Carbunup in the north are a little warmer. Wilyabrup, in the north-central part, is home to many of the region’s oldest and most famous vineyards and is especially prized for Cabernet Sauvignon. Treeton lies inland. Wallcliffe, around the Margaret River township, makes elegant Chardonnay and Cabernet. Karridale, in the far south, is the coolest area, near the Southern Ocean, and suits Chardonnay, Sauvignon Blanc, and fresher styles. You will occasionally see these names on labels. As a rule of thumb, the north gives richer, riper reds and the cooler south gives brighter whites and leaner styles.
Begin with a Semillon-Sauvignon Blanc blend. It is affordable, widely exported, and shows the region’s bright, fresh fruit. Next, try a Margaret River Chardonnay, then a Cabernet Sauvignon or Cabernet-Merlot blend to see why the region’s reds are so respected. SSB is ideal with fresh seafood: oysters, prawns, grilled white fish, and salads with goat cheese. Chardonnay is a beautiful partner for crayfish, lobster, scallops, and roast chicken, where its creamy texture and fresh acidity match the richness. Cabernet suits roast lamb, grilled steak, and dishes with rosemary or bay, which echo its herbal notes. Shiraz works with pepper-crusted beef and barbecue. Decant young Cabernet for 30 to 60 minutes and serve it at 60 to 65°F. Compared with the earthy, humid-climate wines of the Hunter Valley, Margaret River wines feel polished and fruit-forward.
Margaret River is a favorite holiday destination as much as a wine region. It combines dozens of cellar doors with surf beaches, tall karri forests, limestone caves, and excellent restaurants. Fly into Perth and drive south, or base yourself in the town of Margaret River, Dunsborough, or Yallingup. Many wineries have restaurants, art galleries, and gardens, so plan for long lunches rather than quick tastings. The best seasons are spring and autumn, when it is mild and less crowded; whale-watching season along the coast runs through the cooler months. Harvest usually takes place from February to April. Distances between wineries are manageable but add up across the region, so focus on one area per day, use a tour or designated driver, and book popular restaurants ahead, especially during school holidays.
| Grape or Style | Character | Try It With |
|---|---|---|
| Cabernet Sauvignon | Blackcurrant, bay leaf, cedar, fine tannins | Roast lamb, steak, hard cheese |
| Cabernet-Merlot blend | Softer black fruit, savory, elegant | Beef stew, mushroom dishes |
| Chardonnay | White peach, grapefruit, toasty, fresh | Crayfish, lobster, roast chicken |
| Semillon-Sauvignon Blanc | Passion fruit, lemon, herbs, crisp | Oysters, prawns, goat cheese salad |
| Shiraz | Medium-bodied, dark fruit, black pepper | Pepper steak, barbecue |
Semillon-Sauvignon Blanc blends are affordable, widely available, and taste of the region.
Give young Margaret River Cabernet 30–60 minutes of air to open up.
Many cellar doors have excellent restaurants; book ahead in holiday seasons.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizMargaret River is famous for elegant Cabernet Sauvignon and Bordeaux-style blends, and for fresh, complex Chardonnay. Its Semillon-Sauvignon Blanc blends are also very popular and widely available.
In some ways. Both have maritime climates and specialize in Cabernet Sauvignon, Merlot, Semillon, and Sauvignon Blanc. Margaret River is generally warmer and more consistent, giving riper fruit, but its wines share Bordeaux's balance and savory notes.
SSB stands for Semillon-Sauvignon Blanc, a blend with Semillon as the main grape. SBS means Sauvignon Blanc leads. Both are crisp, fruity whites and a Margaret River specialty.
Margaret River is roughly a three-hour drive south of Perth. Most visitors stay at least two or three nights to enjoy the wineries, beaches, and forests at a relaxed pace.
Yes. Good Margaret River Cabernet Sauvignon can age for 10 to 20 years, developing cedar, tobacco, and dried-herb notes. Many are also enjoyable young, especially after decanting.
It ranges widely. Semillon-Sauvignon Blanc blends are often affordable, while top Cabernet and Chardonnay are premium wines. The region makes a small share of Australia's wine but a large share of its high-end bottles.
