Fairbrossen Estate


Our family origins are from the Lake District in the North-West of England where healthy-living and big appetites are common. A phrase often expressed at the completion of very hearty meals is; "…I'm fair brossen, meaning quite literally "I am full to bursting!". We do hope indeed, that after you visit us you will leave 'full to bursting' from all the wonderful natural produce we offer.

Location Description

Our Café and Winery are located in the beautiful Perth Hills and the family also has a small vineyard holding in the Wilyabrup district of Margaret River.



Additional Information

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Growing up in Perth, I spent much of my childhood travelling down south for family holidays and surfing trips. After graduating from secondary school, I commenced university studies in Environmental Health. However, the family decision to establish a vineyard in the renowned Wilyabrup area of Margaret River in 1995, meant a small break from studies and begin plantings of Cabernet Sauvignon and Chardonnay.

A return to university followed two years later to study viticulture and winemaking. Part-time study was balanced with practical winemaking experience, including sojourns across the globe, learning the old world philosophies of France, to modern winemaking science of California and Australia. During my returns home, I also planted a small vineyard on the family property in the Perth Hills. Now where our winery is based.

With regular involvement in tasting panels for magazines, and wine show judging experience in numerous wine shows in Australia, I believe in always evolving my palate and tastes. Following 8 years senior winemaker for Sittella Wines in the Swan Valley, the release of my own wine label is the culmination of over 17 years working with grapes and wine and an uncompromising love of wine, food, and Western Australia.

Practices & Techniques

Varieties, grown in the right areas, in the most harmonious way with nature, are used to produce our wines. We believe in minimal intervention in both the vineyards and winery, so the grapes fully express the characters and influences of the vineyard sites.


White grapes and our sparkling bases are hand-picked to preserve varietal integrity and quality, and low yields are encouraged on all vineyard sites. Red fruit grown in the Perth Hills is hand-picked, whereas Margaret River reds are machine harvested in the cool of the night. The timing of harvest is based on taste.

Fermentation and Pressing:

We have two basket presses, one mechanised, the other hand powered (with a little help of sweet grape juice for energy of course!). Both presses are old school, and deliberate oxidation of juice is common. Grapes are pressed to taste, and no additives are used. Native yeasts are encouraged on all grape varieties.

Open fermenters, foot stomping and hand-plunging is used for fermenting reds. Each ferment and variety is treated on its merit. (no recipes here!) Typical fermentation lasts up to 28 days, but sometimes the stubborn native yeasts require a little more time! Temperature is used to control the rates of ferment.


About 85% of the wines we produce will see some oak during there life. Our Blanc de Blancs spends a minimum 30 months on yeast lees in the bottle, whereas our Verdelho may be released as early as May of the same year. All reds spend time in French oak. Because we have minimal filtration and no fining, the time in oak ensures stability, softness and balance. All wines are ready to drink upon release.


The fruity white and Rose are bottled young for freshness and vibrancy, whereas reds are bottled the following year. All wines are hand-bottled at the winery. Currently screw cap closures are used on all table wines to guarantee the wine as good as the day it was bottled.

Estate Vineyards / AVA

Perth Hills:

The vineyard is situated on gravel soils overlying deeper granite base rocks. A bore on the property provides a source of water for the newer vines. As the vines grow older they will be allowed to develop without any external water supply to produce fruit with more intensity and depth of flavour. All practices on this vineyard are organic including low chemical inputs and no pesticide use.

The vineyard of approximately 3 acres is planted with Cabernet Sauvignon, Petit Syrah, Petit Verdot and Tempranillo. First plantings began in 2001. Fruit for wine production is also selected from the adjacent property, which contains a vineyard of approximately 2 acres of Shiraz.

In the vineyard careful management practices are adopted to ensure the production of high quality, low volume fruit. At harvest the fruit is all handpicked and the best fruit selected by our winemaker for conversion during the winemaking process.

Perth Hills (Bickley/Carmel sub-region)
Annual average rainfall: 1105mm
Mean temperature: Max: 22.4°
Min: 11.0 °
Soils: Gravel loam (derived from ancient lateritic soils)
Altitude: 350m
Climate: Mediterranean (cool wet winters warm dry summers)
Vintage: February to late March

Margaret River:

Our vineyard is situated at the head of the Wilyabrup brook in the prime viticultural growing area of the Margaret River wine region. The vineyard's prestigious neighbours are Vasse Felix and Howard Park Wines. The vineyard of 5 acres was established in 1995 and is planted with Chardonnay (Mendoza) , Cabernet Sauvignon (Houghton clone) and Malbec (C6V11).

Attention in the vineyard is focused on low volume production of high quality fruit with full advantage taken of the region's suitable climate for the production of outstanding fruit. Night time picking ensures that the fruit is harvested under optimum conditions; following picking the fruit is immediately transported to our winery to commence the winemaking process.

Margaret River (Wilyabrup sub-region)
Annual average rainfall: 1158mm
Diurnal temperature range: 7.6° (46°F)
Soils: Gravel loam (derived from ancient lateritic soils)
Altitude: 90m
Climate: Maritime
Vintage: February to April

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51 Carmel Road
Carmel, Western Australia 6076

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