Arimia
A brief history
At Arimia, we are farmers first. The driver here isn’t the wine or food itself but the positive impact we can have on place through the production of these things.
Our restaurant and cellar door is a celebration of place: from our bottled wine and olive oil to the pork and trout dished up on the deck. Everything on this property is a raw material with which we can produce something beautiful – but we believe in reciprocity. That’s why we farm with a long-term philosophy: a commitment to improving the land we farm, not for the next five or ten years, but for multiple generations to come.
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ArimiaEstate-EmmaPegrum-8464.jpg
OUR STORY
Arimia-farmboots.jpg
At Arimia, we are farmers first. The driver here isn’t the wine or food itself but the positive impact we can have on place through the production of these things.
Our restaurant and cellar door is a celebration of place: from our bottled wine and olive oil to the pork and trout dished up on the deck. Everything on this property is a raw material with which we can produce something beautiful – but we believe in reciprocity. That’s why we farm with a long-term philosophy: a commitment to improving the land we farm, not for the next five or ten years, but for multiple generations to come.
Under the direction of Arimia head chef Evan Hayter, our restaurant serves modern Australian cuisine with some Japanese influences using seasonal ingredients grown and reared on site. Our kitchen is 100% off the grid and we are committed to reducing waste of all kinds. Evan’s food is an extension of the Arimia story, and in eating it, you become part of our mission to give back to this land that gives so much to us.
To taste our wine is to gain insight into our place.
Our move to organic farming in the vineyard is followed by a move toward lower intervention in the winery. Nestled between the ocean and the bush, Arimia is a truly individual site producing fruit with unique elegance and perfume. We focus our winemaking on translating that farming and fruit into the bottle with as little interference as possible, to produce wines of texture, purity and complexity.
Farmed organically on an 8ha vineyard, grapes are sent to Happs Winery where winemaker Mark Warren crafts unique blends.
Our restaurant and cellar door is a celebration of place: from our bottled wine and olive oil to the pork and trout dished up on the deck. Everything on this property is a raw material with which we can produce something beautiful – but we believe in reciprocity. That’s why we farm with a long-term philosophy: a commitment to improving the land we farm, not for the next five or ten years, but for multiple generations to come.
Book a Table
Home
Story
Visit
Shop
News
Contact
ArimiaEstate-EmmaPegrum-8464.jpg
OUR STORY
Arimia-farmboots.jpg
At Arimia, we are farmers first. The driver here isn’t the wine or food itself but the positive impact we can have on place through the production of these things.
Our restaurant and cellar door is a celebration of place: from our bottled wine and olive oil to the pork and trout dished up on the deck. Everything on this property is a raw material with which we can produce something beautiful – but we believe in reciprocity. That’s why we farm with a long-term philosophy: a commitment to improving the land we farm, not for the next five or ten years, but for multiple generations to come.
Under the direction of Arimia head chef Evan Hayter, our restaurant serves modern Australian cuisine with some Japanese influences using seasonal ingredients grown and reared on site. Our kitchen is 100% off the grid and we are committed to reducing waste of all kinds. Evan’s food is an extension of the Arimia story, and in eating it, you become part of our mission to give back to this land that gives so much to us.
To taste our wine is to gain insight into our place.
Our move to organic farming in the vineyard is followed by a move toward lower intervention in the winery. Nestled between the ocean and the bush, Arimia is a truly individual site producing fruit with unique elegance and perfume. We focus our winemaking on translating that farming and fruit into the bottle with as little interference as possible, to produce wines of texture, purity and complexity.
Farmed organically on an 8ha vineyard, grapes are sent to Happs Winery where winemaker Mark Warren crafts unique blends.
242 Quininup Road
Australia, Western Australia, South West Australia
6280
