meet our makers


Winemaking History

I started my vineyard in 1988. I attended Charles Sturt University in 1992, completed a Wine Science degree in 1998 and built my winery in the same year.

For years, some of my harvest went to Cape Mentelle and was used in their award-winning wines. Then I decided to see what I could do with my own label, Gallows Wine Co, using fruit grown entirely on my own vineyard.

The Gallows Wine Co range began release exclusively through New Zealand Wine Society in 2007 and has won a range of awards and accolades, including New Zealand Wine Society’s Red Wine of the Year in 2009.

Charlie’s favourite wine moment

Opening the first bottle of Cabernet I ever made-a 2000 vintage. I still enjoy opening one every now and then.


Region map

Charlie’s winemaking philosophy

1

Correct vineyard management, pruning, soil management, canopy management etc.

2

Produce the best possible grapes.

3

Turning those grapes into the best possible wine.

Winery Background

There are two reasons why people travel to Margaret River: for world-class wine and world-class surf. Our winery is perfectly positioned for both – just down the road is one of Margaret River’s best breaks, ‘The Gallows’ (a powerful and intense wave that packs a serious punch; much like our award winning wines).

My family has been in Margaret River region since the 1950s, and we planted our first vines at our Carbunup River property in 1988. It’s an ideal place for premium wine production, as Geographe Bay to the north and the Indian Ocean to the west have a moderating effect on the local climate. We used to sell our grapes to local wineries including Cape Mentelle, but we now use all of it to make our own estate wines.


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