The grapes are sourced from the highest block on the Harewood vineyard and picked almost 2 weeks earlier than the main harvest. This captures the fine citrus acidity and grapefruit flavours. Ten months in old oak on its yeast lees add a savoury softness to the mid palate that complements the crisp mineral acidity. A more subtle expression of chardonnay that is perfect with food.

Release Date : April 15th

This wine is a blend of several blocks of Pinot (clones D5V12, 114, 115 and 777) growing in our two vineyards in the cool-climate, maritime region of Denmark, Western Australia. The Harewood vineyard, planted in 1988 is a warmer site and is complemented by the higher altitude, more maritime Apricus Hill vineyard, planted in 1995

The grapes for this wine were sourced from one of the few plantings of riesling in the maritime, cool climate Denmark sub region of Western Australia’s Great Southern wine region.

Only the finest, more pristine, “free-run” juice was used in the production of this wine resulting in a palate of outstanding finesse, free from the harsh, phenolic characters and deeper colours associated with grape pressings.

A long, cool ferment in stainless steel tanks, minimal fining and the use of screw caps are all further steps towards capturing the inherent delicacy of this cool climate variety.

A brilliant, exceptionally pale straw colour with youthful green tinges. The wine exhibits intense floral and citrus with hints of passionfruit enhanced by an underlying spicy lift.

A seamless palate, with initial flavours of mandarin and grapefruit leading to a sherbet mid-palate of passion fruit and spice finishing with classic mouth-watering citrus. The fine structure is testament to the care taken during this wines production.

The fruit for this wine was grown in E block on Harewood Estate’s cool climate, coastal vineyard situated in the Denmark sub-region of the Great Southern, Western Australia. The fruit was picked early to enhance the inherent steely, flinty acidity and fine lemons and grapefruit characters.

Only the finest, more “pristine”, free-run juice was used resulting in a wine of outstanding elegance and purity, free from any harsh, phenolic characters associated with grape skins.

The majority of the juice underwent a cool ferment in stainless steel with the balance fermented using wild yeast in large format, older oak puncheons. Minimal fining and the use of screw caps are all further steps towards capturing the inherent delicacy of this cool climate wine.

A brilliant, pale straw colour with youthful steely green hues.

A classic, cool climate chardonnay displaying enticing aromas of flint, grapefruit and underlying hints of blossom and spice.

The use of only free-run juice is reflected in the seamless purity of the palate. The initial flavours of citrus lead to a spicy, minerally, textured mid-palate and a long finish of clean, refreshing grapefruit acidity.

This wine has been made from Chardonnay grapes grown in the cool maritime climate of Denmark in the Great Southern wine region of Western Australia. The juice is barrel fermented in a mixture of new and second use French oak 225 litre barriques and larger 500 litre puncheons.

Half of the barrels are lees stirred weekly, and allowed to undergo secondary malolactic fermentation, introducing a savoury, rich textural complexity to the finished wine.

The wine matures for 11 months on oak before minimal fining and bottling.

A brilliant, fresh, green straw colour.

A complex, perfumed nose of citrus and fresh nectarines balanced by toasty french oak and a savoury cashew barrel ferment character.

A full-bodied, complex palate with stone fruits and honeydew melon leading to a creamier rounded mid palate of peach, vanilla and roasted nuts with a lingering crisp finish of grapefruit and spicy French oak.

The fruit for this wine was grown in cool climate vineyards situated in the Denmark, Porongurup and Mount Barker sub-regions of the Great Southern wine region in Western Australia - a blend of 63% Sauvignon Blanc and 37% Semillon.

Only the finest, more “pristine”, free-run juice was used resulting in a wine of outstanding elegance and purity, free from any harsh, phenolic characters associated with grape skins.

A cool ferment in stainless steel, minimal fining and the use of screw caps are all further steps towards capturing the inherent delicacy of this cool climate blend.

A brilliant, pale straw colour with youthful green hues.

An intense, pungent nose displaying gooseberry and passionfruit with hints of tropical fruit and grassy citrus notes.

The use of only free-run juice is reflected in the seamless purity of the palate. Mouth-watering citrus fruits are balanced by more tropical passionfruit and pineapple notes. Hints of flint and spice in the mid-palate lead to a lingering fine finish of grapefruit.

The fruit for this wine was grown in the higher altitude, cool climate vineyards situated in the coastal region of Denmark, Western Australia - a blend of 54% Semillon and 46% Sauvignon Blanc.

Only the finest, more “pristine”, free-run juice was used resulting in a wine of outstanding elegance and purity, free from any harsh, phenolic characters associated with grape skins.

A third of each variety was fermented and left on lees in large 500 litre French oak puncheons for six weeks and then blended back with the cool fermented tank portion, introducing a subtle creamy texture and savoury complexity.

Minimal fining and the use of screw caps are all further steps towards capturing the inherent delicacy of this cool climate blend.

A brilliant, very pale straw colour with youthful green hues.

An intense, pungent nose combining the aromatic quince and lemons of Semillon with the vibrant gooseberry and herbaceous snow pea of cool climate Sauvignon Blanc.

The intensity of the nose is reflected in the seamless purity of the palate. Mouth-watering citrus fruits are balanced by hints of more tropical passionfruit.

An underlying flinty complexity is complemented by the subtle texture of french oak and a long, lingering finish of crisp grapefruit acidity.

This estate grown Chardonnay is handpicked and whole bunch pressed resulting in the most pristine, high quality juice. The juice is barrel fermented in a mixture of new and second use water-bent French oak barriques. We use several yeast strains, including wild yeast, to add to the layers of complexity.

A small proportion of the barrels are lees stirred weekly, and allowed to undergo the secondary malolactic fermentation, introducing a savoury and textural intensity to the finished wine.

The wine spends between 11 months in barrel before minimal fining and bottling.

A brilliant, fresh, green straw colour.

A complex, perfumed nose of citrus and fresh nectarines balanced by toasty french oak and a savoury cashew barrel ferment character.

The use of free-run juice has produced an impressively elegant cool climate chardonnay, achieving a perfect balance between delicate fruit flavours, texture and length. Initial flavours of grapefruit and stone fruit lead to a richer and more textured mid palate that finishes with lingering citrus acidity balanced by spicy French oak.

This Pinot Noir has been produced from 3 specially selected clones estate grown in our Denmark vineyard. These are part of the group of rare Burgundian clones, isolated by Dijon university from the best performing Pinot vineyards in Burgundy – clones 114, 115, and 777.

The Burgundian clones were handpicked and handplunged in small one tonne open fermenters. A proportion of the whole bunches were incorporated in the ferment to introduce a “carbonic maceration” derived complexity.

The wine was matured for eighteen months in 100% new French oak barriques.

A limited production of only 1200 bottles.

Dark ruby with purple hues.

A complex nose of cherries, spice, licorice and mocha complemented by perfumed floral notes, gamey, mushroom characters and toasty French oak.

The selection of clones has given the wine impressive texture and fruit weight. Rich flavours of black cherry and raspberry are balanced by more complex hints of spice, mushroom and aniseed. The wine finishes with mocha and gamey characters supported by fine grained mature tannins and vanillin French oak.

A blend of 79% Shiraz and 21% Tempranillo sourced from a vineyard to the north west of Frankland River where the warmer climate has produced a rich, concentrated expression of Shiraz exhibiting ripe forest fruits and dark chocolate. The Tempranillo has added structure and a more spicy, leathery component with flavours of cherry and licorice.

Release Date : April 15th

Grown in Frankland River, this wine is a dry expression of the classic Alsatian variety. Flavours of Meyer lemon and pear marry with hints of spice and honeysuckle with a long crisp finish. Fermented in stainless steel to capture the subtleties of the variety.

Release Date : April 15th

A highly aromatic variety, grown in Frankland River, displaying lychee, rose petal and a hint of ginger.
The palate is crisp and dry with a soft mid palate that continues the “Turkish delight” theme with touches of stone fruit and spice. Will reward medium term cellaring.

Release Date : April 15th

The careful selection of varieties and sub regions has produced a wine that combines the licorice and black cherry of Frankland River Shiraz, the pepper and blackberry of Mount Barker Shiraz and the leafy elegance and raspberry of cool climate Cabernet Sauvignon from Porongurup in the Great Southern Wine region of Western Australia.

The individual batches were fermented in small open fermenters and then matured in a mixture of new and older French and American oak barriques.

Following nine months in oak, the wines were carefully blended and returned to barrel for a further six months prior to bottling. The final blend is 60% Shiraz and 40% Cabernet.

A bright crimson colour with youthful purple hues.

A rich aromatic nose displaying an enticing combination of cinnamon, black pepper, plum, licorice and blackberry supported by vanillin oak and hints of leafy tobacco.

Initial flavours of soft ripe plums and blackcurrant lead to a more structured mid palate of raspberry and aniseed with a long textured finish of spicy oak and mocha supported by fine velvety tannins.

The grapes for this wine were sourced from a single vineyard in the Frankland River sub region to the north of Western Australia’s Great Southern wine region.

Only the finest, more pristine, “free-run” juice was used in the production of this wine resulting in a palate of outstanding elegance, free from the harsh, phenolic characters associated with pressings.

A long, cool ferment in stainless steel tanks, minimal fining and the use of screw caps are all further steps towards capturing the inherent delicacy of this cool climate variety.

A brilliant, exceptionally pale straw colour with youthful green tinges.

The wine exhibits pungent spicy blossom and hints of stone fruits enhanced by an underlying citrus vibrancy.

A seamless palate, with initial flavours of passionfruit and mandarin leading to a spicy mid-palate with richer hints of mango sorbet finishing with classic mouth-watering lemons and limes. The fine structure is testament to the care taken during this wines production.

The Great Southern region produces some of the best Shiraz grapes in Australia.

The careful selection of vineyards has produced a wine that combines the licorice and black cherry of Frankland River Shiraz with the pepper and blackberry of cool climate Porongurup and Mount Barker Shiraz from the Great Southern, Western Australia.

The individual batches were fermented in small open fermenters and then matured in French oak barriques for 18 months.

A light fining with egg whites prior to bottling has helped produce a softer rich fruit driven Shiraz.

A dense crimson colour with youthful purple hues.

Rich aromas of plum jam, mocha and black pepper with spicy, toast French oak.

Initial flavours of black cherry and mulberry leadto a rich mid palate of licorice and dark chocolate finishing with long fine tannins and the toasty spice and vanilla of premium French oak barriques.

This wine is a blend of premium parcels of Cabernet Sauvignon sourced from specialist vineyards in Porongurup, Denmark and Frankland River in the Great Southern, Western Australia. The Cabernet from Frankland River has provided a rich foundation for the brighter elegance of the fruit from the higher altitude Porongurup and cooler Denmark vineyards.

The individual parcels of fruit were “cold-soaked” prior to fermentation with specific yeasts isolated in Bordeaux. This pre-ferment treatment permits a gentler extraction of tannins, whilst enhancing fruit intensity.

The wine then underwent malolactic fermentation and maturation in an equal mix of new and one-year old French oak barriques. After one year in oak, the individual barriques were subjected to an exhaustive selection process to arrive at the final blend which was then matured for a further 12 months in French oak.

A dense, inky red with some youthful purple hues.

A complex, perfumed and spicy nose of cassis, mint, cedar and tobacco leaf.

A full, seamless and textured palate of black cherries, liquorice and spicy toasty French oak complemented by a long finish of mocha, raspberry and fine tannins.

The Great Southern region produces some of the best Shiraz grapes in Australia.

The careful selection of vineyards has produced a wine that combines the licorice and black cherry of Frankland River Shiraz with the pepper and blackberry of cool climate Mount Barker Shiraz from the Great Southern, Western Australia.

The individual batches were fermented in small open fermenters and then matured in a mixture of new and one year old French oak barriques.

Following nine months in oak, the wines were assessed and blended, then returned to barrel for a further 15 months prior to bottling.

A dense crimson colour with youthful purple hues.

A rich and vibrant nose displaying an enticing combination of violets, black pepper, blackcurrant and coffee bean complemented by spicy, vanillin French oak.

A seamless, complete palate combining cherry, blackberry and plum with cinnamon, pepper and licorice leading to a complex finish of mocha and vanilla supported by fine grained tannins.

The grapes for this wine were sourced from a single vineyard in the Mount Barker sub region of Western Australia’s Great Southern wine region.

Only the finest, more pristine, “free-run” juice was used in the production of this wine resulting in a palate of outstanding finesse, free from the harsh, phenolic characters and deeper colours associated with grape pressings.

A long, cool ferment in stainless steel tanks, minimal fining and the use of screw caps are all further steps towards capturing the inherent delicacy of this cool climate variety.

A brilliant, exceptionally pale straw colour with youthful green tinges.

The wine exhibits intense floral, citrus and talc notes enhanced by an underlying spicy vibrancy.

A seamless palate, with initial flavours of passionfruit and mandarin leading to a spicy mid-palate with hints of nectarine finishing with classic mouth-watering citrus. The fine structure is testament to the care taken during this wines production.

This wine is a blend of 60% Cabernet Sauvignon 35% Merlot and 5% Cabernet Franc sourced from specialist vineyards in the Frankland River Porongurup and Denmark sub regions of the Great Southern wine region, western australia.

The individual batches were fermented in small open fermenters and then matured in a mixture of new and older French and American oak barriques. Following nine months in oak, the wines were carefully blended and returned to barrel for a further nine months prior to bottling.

A dense, inky red with some youthful purple hues. A complex, perfumed and spicy nose of blackcurrant, mint and tobacco leaf palate. A full, seamless and textured palate of blackberry, plums and spicy vanillin french oak complemented by a long finish of chocolate mint, raspberry and fine tannins.

The grapes for this wine were sourced from one of the original plantings of Riesling in the Porongurup ranges of Western Australia’s Great Southern wine region.

Only the finest, more pristine, “free-run” juice was used in the production of this wine resulting in a palate of outstanding finesse, free from the harsh, phenolic characters and deeper colours associated with grape pressings.

A long, cool ferment in stainless steel tanks, minimal fining and the use of screw caps are all further steps towards capturing the inherent delicacy of this cool climate variety.

A brilliant, exceptionally pale straw colour with youthful green tinges.

The wine exhibits fine floral and citrus notes enhanced by an underlying flinty vibrancy.

An elegant, seamless palate with initial flavours of green apple and grapefruit leading to a crisp mid-palate with an underlying slate character finishing with classic mouth-watering lemons and limes. The fine structure is testament to the care taken during this wines production.