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 a local winemaker and friend their 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.

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.

2019 has seen a mountain of changes, including renovations to the cellar door and the building of their family home next door.

They have also started making Cider, made with no added preservatives from local grown Apples. The future will see an expansion in Cider production as well as continuation in making high quality wine with no added preservatives

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