Monkey Rock Winery was established in 2000 when the first grapevines were planted by Regula and Hermann Fehr on their property, which is located 10km west of Denmark in the Great Southern region of Western Australia.

Their dream was to produce wine that had no added preservatives using traditional Italian methods. In collaboration with winemaker Angelo Scifoni the first vintage was produced in 2004. Over the past 13 years they have been perfecting the process of making wine without the need to add preservatives.

They also produce traditional Italian liqueurs such as Limoncello and Nocino, and some modern liqueurs such as choc orange, all with no added preservatives.

There are 420 olive trees on the property which are used to make oil and for pickeling.

The newest chapter in their story is that their daughter Stephanie, who has been studying and working as a researcher in Perth is returning to manage the Winery in 2018. Along with her a husband Kai, and daughter Indiana, they plan on rejuvenating Monkey Rock Winery and adding an exciting collecting of new ventures.


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