When the site for Arimia was first chosen, one of the key attributes that made the site so appealing to us was its setting below a ridge, surrounded by natural bushland - it is pure Margaret River and our aim from the outset was to ensure we looked after the special character of the region for now and for future generations.
This is just part of the story.
With owner Ann's and Chef Evan's planning and assistance from the whole team at Arimia, we have been slowly and surely developing the way Arimia operates as a winery and restaurant with a focus on becoming as fully self-sustainable as we can, organically certified (aiming for 2018 certification), and ultimately producing the finest quality wines and dining experience using the freshest, tastiest and ethically supplied produce we can.
What really makes Arimia stand out from the crowd though is what is produced, and how. Firstly, everything produced at Arimia is grown using natural techniques and with no added nasties.
While not yet organically certified (hoping to be in 2018), the vines are managed using organic and biodynamic principles. What difference does this make to the wine? A lot! It means there are no insidious chemicals sprayed on the vines to control pests, or on the ground around the vines to control weeds. It might be something you want to look into before you buy your next bottle of wine, or feel free to ask us by email or next time you call in to the cellar door.
Aside from grapes, Arimia also has a healthy olive oil grove and bee hives, both providing produce used and sold at the cellar door.
You may find the menu you see online is different to the one available when you visit the restaurant, but this means the dishes have been produced as ethically and sustainably as possible. If that does not matter to you, at least you will know that what is on the menu will be exceptionally fresh and delicious.
We look forward to serving you our new menu next time you visit.