Visit the Margaret River cellar door to taste a treasure map of exciting wines made from vineyard gems throughout WA’s South-West, then to Dunsborough to feast at their esteemed new restaurant, Yarri.
- Open Days/times:11am to 5pm daily (11am to 4pm May - September)
- Wine Region:Margaret River
- Wine Variety:Cabernet Merlot,Gewurztraminer,Pinot Gris,Sauvignon Blanc Semillon,Syrah,Mourvedre,Rose,Cabernet Franc,Cabernet Sauvignon,Chardonnay,Grenache,Merlot,Petit Verdot,Pinot Noir,Riesling,Sauvignon Blanc,Semillon,Shiraz,Tempranillo
- Cases Produced:7000 cases
- Winemaker:Tony Davis
- Facilities:Cellar Door,Dogs Welcome
Snake & Herring views Western Australia’s South-West wine regions like a treasure map with vineyard jewels scattered throughout. With this philosophy founders Redmond “Herring” Sweeny and Tony “Snake” Davis road trip around, finding remarkable and interesting grapes to make their award-winning wines.
Snake & Herring is known for its exciting and eclectic wine range that loves celebrating overlooked styles and regions. The delicious and memorable hand-picked wines focus on natural fermentation and minimal additions to be unique and site-expressive. There is a kaleidoscope of styles including various Great Southern Rieslings, Pinot Noirs and a Grenache Rose, and a mix of Margaret River Sauvignon Blanc Semillon, Chardonnay and Cabernet blends.
A simple, laidback, unpretentious space to enjoy some remarkable wine, the cellar door is located on Caves Road, about 15 minutes’ drive north of Margaret River town. Wine tastings are available daily from 11am to 5pm. (11am to 4pm during Winter.)
Snake & Herring’s Yarri Restaurant has fast-become a hotspot dining in the south-west dining. It is located in Dunsborough and headed by one of WA’s most highly awarded chefs, Aaron Carr. The menu features only local produce and is inspired by the six seasons of the Noongar people and country, with all ingredients sourced sustainably and thoughtfully.
5 Red Stars