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.

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

Unique Benefits

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

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.

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.

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.

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?


Organic wine begins with a simple principle: growing grapes without the use of synthetic fertilisers, herbicides, insecticides, or other chemicals. At Settlers Ridge, we take this philosophy a step further by applying natural practices in the winery as well—producing wines without synthetic additives. This holistic approach not only protects and nurtures the soil and vines but also reduces environmental impact and delivers a cleaner, more authentic wine experience for the drinker.

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.