Glenarty Road

Glenarty Road Welcome to our fifth-generation family farm.
| FOOD | WINE | FARM EXPERIENCES
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Our rustic little farmhouse sits amongst our working farm, which has been home to our family for five generations. This patch of land has evolved from original bush to rich fertile soils, a sheep farm, a vineyard and a vegetable garden. Collectively this is distilled into a creative expression of crafted wines, seasonal produce, grass-fed meats, house-made charcuterie and local goods in a farm-to-table style feast and real farm experience.

21/07/2026

SWSM is coming to Wagin!

Save the date for our 2026 ram sale to be held for the first time at the Woolorama Ram Pavilion.

On offer in 2026 will be the top selection rams from six of our seven studs, offering producers a single destination for easy-care SheepMaster genetics.

Rockwell Farm (Sabina River), McHenry Farms (Witchcliffe), Oatford SM (formerly Oates Ends, Wilyabrup), Glenarty Road (Karridale), Rising Tally (Dale), Mogumber Plains (Mogumber) will all offer their top rams in October with Chocolate Hills (Beverley) to debut at our 2027 sale.

Follow us for sale updates, previews of the rams that will be available on the day and more information about our studs and the SheepMaster breed.

There are some jobs on the farm we couldn't imagine doing without Tassie.She reads the sheep, watches for the one that w...
13/07/2026

There are some jobs on the farm we couldn't imagine doing without Tassie.

She reads the sheep, watches for the one that wants to break away, and always seems to be a few steps ahead of the mob.

The best working dogs are almost invisible. When everything is flowing, sheep move calmly, gates open and close, and it all looks surprisingly easy.

Some evenings begin with a menu.This one began with a conversation about a bottle we'd been saving.It sent us back throu...
10/07/2026

Some evenings begin with a menu.

This one began with a conversation about a bottle we'd been saving.

It sent us back through the cellar, pulling old vintages from the shelf and remembering the seasons behind them. Some changed the way we farm. Others simply refused to be forgotten.

This August we'll open five of those wines around the table, alongside a generous wood-fired feast inspired by the years that shaped them.

The stories can wait until the night.

We'd love you to join us.

By the Fire
Saturday 22 August

Limited seats available.

Some things on a farm happen overnight.Most don't.This mob of Sheepmaster ewes represents close to a decade of breeding ...
08/07/2026

Some things on a farm happen overnight.

Most don't.

This mob of Sheepmaster ewes represents close to a decade of breeding decisions. Every season we've selected for the traits that matter most to us: hardy sheep that thrive in our environment, naturally shed their coats, mother their lambs well and require as little intervention as possible.

A breeding program is really a collection of small decisions made year after year. This mob is the result of those decisions.

Lambing is now well underway, and it's always rewarding watching another generation arrive.

Every farm has its keeper of stories.For us, that's Pete.You'll often find him wandering into the cellar door with his o...
04/07/2026

Every farm has its keeper of stories.

For us, that's Pete.

You'll often find him wandering into the cellar door with his old thermos close by, stopping for a choccie biccie before settling into conversation with whoever happens to be visiting that day.

The stories usually begin with how the farm once was, drift through everything that's changed, and somehow end with how proud he is of what Glenarty Road has become.

We like to think our wines tell the story of this place.

Pete just tells it a little better.

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Meet our Georgia.Before she stepped into restaurant management, she was a chef. The kind of chef who understands that gr...
16/06/2026

Meet our Georgia.

Before she stepped into restaurant management, she was a chef. The kind of chef who understands that great food begins long before service, in the soil, the seasons and the people who bring it to life.

Growing up on the East coast as part of a big, bustling family, she learnt early that hospitality isn't just about serving food. It's about making people feel welcome.

And that's exactly what she does.

Georgia has an incredible ability to see the whole picture. She understands flavour, ingredients, wine, timing and service, but more importantly, she understands people.

Long before the first plates leave the kitchen, she's setting the tone for the day. Guiding the team, welcoming guests and making sure every detail is taken care of.

Most people leave talking about how special their experience felt, and that's a reflection of the care, professionalism and attention to detail that Georgia and her team bring to every service.

She's one of those rare people who makes everyone feel at home while somehow making it all look effortless.

We're very lucky she's ours.

If you planted the kale seeds from last autumn's Farm Collective box, hopefully they're thriving in your garden by now.T...
13/06/2026

If you planted the kale seeds from last autumn's Farm Collective box, hopefully they're thriving in your garden by now.

The cooler months have been kind to the kale in our garden, and it's thriving through winter.

After months of care and growth, it's ready to make its way from the garden to the table and feature in this season's Farm Collective recipe.

For those who have already received their Winter Farm Collective box in the mail, the full recipe video from Chef Adam is waiting for you, featuring crisp kale crackers served with smoky muhammara and our house-made smoked capsicum oil.

Before the first guests arrive, there’s already smoke rising from the yard.Most mornings at the farm begin the same way....
13/06/2026

Before the first guests arrive, there’s already smoke rising from the yard.

Most mornings at the farm begin the same way.
Chopping wood, building coals and ringing the fire slowly to life.

If the five clones of Pinot that we grow each had a personality, 386 might be the easiest to spot.Dark, brooding and unm...
12/06/2026

If the five clones of Pinot that we grow each had a personality, 386 might be the easiest to spot.
Dark, brooding and unmistakable, it stands apart from the brighter, more delicate expressions in the lineup.

Layers of plum, rhubarb and fruit leather are woven together with baking spice, while lifted notes of violets and rose petals bring a surprising brightness to the glass.

Interestingly, 386 is often used in sparkling wine production. Yet here in Karridale, it has shown real promise as a table wine, developing depth, structure and a character all of its own.

Some people find a favourite immediately. Others change their mind with every glass.

Which clone would you be drawn to?



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A guest wrote to us recently saying lunch here felt “like being invited into someone’s home, if that home happened to gr...
11/06/2026

A guest wrote to us recently saying lunch here felt “like being invited into someone’s home, if that home happened to grow and make almost everything you were eating.”

That sense of connection is probably what people return for most.

Not just the food or wine, but the feeling of watching the farm move through the table in real time. Each season shifts things slightly; what’s growing, what’s being poured, what ends up on the table, but the feeling of the place stays much the same.

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Address

70 Glenarty Road
Karridale, WA
6288

Opening Hours

Monday 10am - 5pm
Wednesday 10am - 4pm
Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 10am - 5pm
Sunday 10am - 5pm

Telephone

+61475085305

Website

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