The Winemaking: Fruit was harvested at night & gently de-stemmed. Only the free run portion of the juice was used for this wine. Natural yeasts combined with long cool fermentation at 10-12 Deg C. The Wine: Intense lemon & lime with white spice & underlying wet stone nuances. The wine is softly textured with citrus flavours following through onto the palate. The acid is long & persistent with a flavoursome finish. Drink With: Pork Buns. ...

Sauvignon Blanc & Semillon remind me of straw & freshly cut grass. The Vintage: A great vintage with classic varietal definition in Semillon & Sauvignon Blanc wines. Textured & soft with gentle acidity with ripe & intense flavours. The Winemaking: Fruit was harvested at night with crushing & de-stemming. Some skin contact was employed to extract flavour & texture from the fruit. The Wine: Overt aromas of minerality, fresh herbs & citrus jump from the glass. The palate shows lemon sherbert, juniper & fresh peas. The impression is one of complexity & power, yet the wine is immediately approachable & drinkable. The natural crunchy acidity is balanced by a soft textural mouth-feel. This wine shows great fruit intensity, persistence & length of flavour. Pretty serious stuff for the wine buff & a great drink for those just looking for a glass of this classic Margaret River blend. Drink With: Marinated BBQ prawns with herb mayonnaise & a squeeze of lemon. ...

Dark & inky in the glass, which leads to a lifted aromatic nose of cassis & cigar box cedar. Gentle oak support allows the fully ripe dark fruit to shine on the palate, which is rich & dense & powerful. There is great persistence of flavour, complexity & ample fine tannins for structure. The wine
- although medium bodied, has depth, power & gentleness. The finish is long & persistent. Drink With: Aged hard cheese. The Vintage: Cool & dry conditions in spring, leading to very low crops (1.5 t/ Ha). The Winemaking: Fruit was hand picked & berry sorted to ensure that only the best fruit & berries made it to the fermentation vessel. No acid additions were made & fermentation was started immediately. Maceration was carried out, with two weeks post ferment maceration. The wine was matured in new & used barrels for 10 months before bottling.
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Dark & inky in the glass, which leads to a lifted aromatic nose of cassis & cigar box cedar. Gentle oak support allows the fully ripe dark fruit to shine on the palate, which is rich & dense & powerful. There is great persistence of flavour, complexity & ample fine tannins for structure. The wine
- although medium bodied, has depth, power & gentleness. The finish is long & persistent. Drink With: Aged hard cheese. The Vintage: Cool & dry conditions in spring, leading to very low crops (1.5 t/ Ha). The Winemaking: Fruit was hand picked & berry sorted to ensure that only the best fruit & berries made it to the fermentation vessel. No acid additions were made & fermentation was started immediately. Maceration was carried out, with two weeks post ferment maceration. The wine was matured in new & used barrels for 10 months before bottling.
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The Vintage As spring & the early part of summer were cool, the resulting wine has fruit with a great balance of flavour & acidity. The Winemaking Fruit was hand picked & pressed directly to new & 1 year old oak. No additions were made & the wine fermented naturally. The Wine Pale straw in colour & on the nose hints of lemon, dairy, mushrooms & roasted nuts. The palate is full flavoured & rich with a creamy elegance. There are savoury hints of mushroom & French butter, which compliment the roasted nut & gentle citrus fruit notes. Minerality, intensity, a firm acid backbone & a long finish complete this modern expression of Margaret River Chardonnay. Drink With Slow roast pork belly ...

Built for early drinking, this pinot noir is made for your immediate pleasure, & displays ripe, dark stone fruits along with some sandlewood & a lick of licorice. The palate is really vivid, velvety & voluptuous with moreish fleshy fruit, soft tannins & a spicy finish. It's a wine that really impresses you, really quite an elegant Pinot, . Drink cool, really quite attractive, & a refreshing change from Burgundy. ...

Built for early drinking, this pinot noir is made for your immediate pleasure, & displays ripe, dark stone fruits along with some sandlewood & a lick of licorice. The palate is really vivid, velvety & voluptuous with moreish fleshy fruit, soft tannins & a spicy finish. It's a wine that really impresses you, really quite an elegant Pinot, . Drink cool, really quite attractive, & a refreshing change from Burgundy. ...

This beautiful crimson coloured wine has soft berry fruit flavours, with touches of briary, cinnamon & nutmeg. Medium-bodied with aromas of blueberries, gentle spice & white pepper, following through to a long finish. ...

The Winemaking: Fruit was harvested at night & gently de-stemmed. Approx. 10% of this wine was fermented in new French oak & matured for 3 months; the remainder was fermented in stainless steel with a selection of wild & cultured yeasts. The Wine: Complex oak derived spices with underlying nettle, currant leaf & wet stone characters. The wine has a soft, gentle texture with fine persistent acidity which carries the flavours along the palate. The finish is dominated by nettle & currant leaf flavours. Serve with Onion & Goats Cheese Tart. ...

A dense dark wine, it displays deep, dark fruit aromas with some earthiness. The savoury palate of pepper, spice & tobacco is complemented by plum pudding characters & hints of anise. Cinnamon spice characters & white pepper persist through to the finish. The wine is intense, powerful, complex & silky. The tannins are mouth filling & fine. The Vintage: A cooler start to the 2008 season followed by dry conditions at harvest resulted in low yields with small berries & bunches. The Winemaking: Fruit was h&-harvested & then gently de-stemmed & crushed & berry sorted. Maceration was gentle & lasted for about 3 weeks. The wine was aged in new & 1 year old oak for 8 months. ...