are significantly lower than in the Médoc, and significantly lower than in the lower warmer Bordeaux appellations such as Saint Emilion and Pomerol. Average ripening period sunshine hours at Mount Barker together with the whole season measure of sunshine hours are nearly identical with those of Bordeaux. Situated in the middle of the Great Southern, with strong continental aspects together with marri soils and lateritic gravely and sandy loams provided from the granite rock backdrop the region is suited to Riesling, Shiraz, Cabernet Sauvignon, and Pinot noir. Porongurup is the fifth of the subregions of the Great Southern, just east of Mount Barker; and especially, the slopes facing north and north-east. The Porongorups are a small, isolated range of intrusive granite, of which slopes enjoy outstanding air drainage. The Porongorups ranges has one of the richest concentrations of plant species worldwide and is one of only 34 internationally significant hotspots for biodiversity. The Porongurup range is one of the oldest mountain ranges in the world, dating roughly around 1.1 to 1.4 billion years old which places its formation in the ‘Proterozoic’ Eon. It owes its formation to the massive tectonic forces that have shaped the southern and western coasts of Australia, a likely result of a collision between the Australian and Antarctic landmasses. The climate is Mediterranean with cool to mild winters and warm, sunny summers. While conditions are cooler and more humid higher up in the ranges with occasional snow on the taller peaks for short periods during winter and spring. The soils are ancient, deep karri loams derived from weathered granite. Porongurup is strongly indicated for all high quality white wine varieties such as Riesling, Traminer, Chardonnay, and red wine varieties such as Pinot noir, and Pinot Meunier. History The international definition and recognition of this area as a distinct and unique wine growing area goes back to 1859, when original settler George Egerton-Warburton planted vines on his St Werburgh's property near Mount Barker and bottled his first vintage two years later. However, the first real commercial foundations were laid in the late 1930s by horticulturalist Bill Jamieson. His extensive knowledge of the area's soils and climate was augmented by the research of Californian Professor Harold Olmo in 1955 during a government-sponsored trip to Western Australia. Olmo spent eight months in Western Australia at the invitation of the Western Australian Vine Fruits Research Trust, while on leave from