Driftwood Estate Background Information

Driftwood wine making philosophy

“Quality wines are made in the vineyard.” While wine making can have positive input, having premium quality fruit is essential. This is why we are so fortunate at Driftwood to be located in one of the greatest viticultural areas in the world. We are able to source super premium fruit year in year out.
With premium quality fruit, wine making philosophy is all about protecting and expressing the qualities that we find in the grapes, so that the wine lover can enjoy the flavours of Margaret River.

The wine styles that are produced can be broken down to two major categories, un-wooded and wooded.
Un- wooded wines are made fresh and clean usually from aromatic varieties such as Sauvignon Blanc and Semillon. When making these wines we use a more aromatic yeast types and keep our fermentation temperatures cool. This helps protect the fruit flavours and aromatic characters. The wine is bottled within the year of its vintage using a screw cap.
Wooded wines tend to more complex in nature and French and American oak is used to add to the complexity of the wine. Wines that typically receive oak treatment are Red varieties and Chardonnay. While oak can greatly enhance and complement great fruit we are always mindful that it must never dominate, it is all about balance.

Driftwood   

Ridgeview 

   The region stretches only 30km from east to west but extends 100km north to south. In wine terms the region is a mere 33 years of age, with the first planting of commercial vines in 1967.

Margaret River Wine Region Overview
Warm maritime climate/Elevation about 90m

A report published by John Gladstones in 1965 found that this area had a similar climate to Bordeaux, with low frost risk, plenty of sunshine and equable temperatures within the growing season promoting even ripening. Serious vineyard development began in the late 1960s. The climate is warm and maritime. Essentially the soils derive from granitic and a gneissic rock over which laterite has formed. The region can be divided in three sub-regions: the cooler south between Witchcliffe and Karridale with predominantly lateritic gravelly loamy sands and sandy loams; the warm and sunnier Margaret River in the centre with predominantly gravelly loams, but some gritty sandy loams and granitic gravels; and Willyabrup in the north with similar soils, but slightly cooler temperatures. This is entirely consistent with style – the wines from Willyabrup being more generous than the highly structured wines of the north and the elegant styles of the south. The region is also subject to southeast trade winds. The Bordeaux grape varieties have thrived, particularly Cabernet Sauvignon and Merlot. Although Chardonnay has problems with fruit set, the wines are generally outstanding. Vintage takes place between the end of February and mid-April. The region has established an astonishing reputation in 30 years, illustrating a consistency in quality and a strongly focussed winemaking culture.


Climate & Landscape 

Climate
The climate is strongly maritime influenced, more so than any other major Australian region. It has the lowest mean annual range of only 7.6C, and for good measure has the most marked Mediterranean climate in terms of rainfall, with only 200 mm of the annual 1160 mm falling between October and April. The low diurnal and seasonal temperature range means an unusually even accumulation of warmth; while spring frosts are very rare and highly localised, lack of winter dormancy and salty spring winds can cause problems unique to this region. Overall the climate is similar (in terms of warmth) to that of Pomerol and St Emilion in a dry vintage; hence the quality of its Cabernet Sauvignon, Merlot and so forth.

Landscape
The landscape constantly varies, given character by the abundance of small creeks and gentle valleys, as well as by the profusion of native trees, shrubs and flowers. In physical terms a degree of protection from sea wind is the most important factor. The principal soil type is that of the ridge which runs from Cape Naturaliste to Cape Leeuwin; it is predominantly gravelly or gritty sandy loam formed directly from the underlying granite and gneissic rock. The soils are highly permeable when moist, but quickly shed moisture from sloping sites, and overall water capacities are low, placing additional emphasis on the need for irrigation.

White wine production




Red wine production