Apricus Hill, established in 1995, is the highest vineyard in Denmark on Western Australia’s far south coast.  At 750 feet above sea level and with panoramic views of the Southern Ocean the vineyard experiences a significant maritime effect with cooling ocean breezes making it a true “cool climate” vineyard.

This Sauvignon Blanc has been made with only the “free run” juice – the first run, finest quality juice without the bitterness and phenolics associated with the grape skin.  Two thirds of the juice was fermented at low temperatures in a stainless-steel tank to capture the inherent delicacy and finesse of this aromatic variety.  The balance was fermented in new French oak 500 litre puncheons adding texture, spice and complexity to the blend.

A brilliant, clear steely white with youthful green hues with a vibrant lifted nose of gooseberry and citrus with grassy, savoury notes and hints of gunflint and toasty French oak.  Grapefruit and passionfruit combine with a textured savoury mid palate with hints of melon and spicy vanillin oak leading to a long crisp finish.

This wine will improve with up to 5 years careful cellaring. The use of screw cap technology is critical to the longevity of this wine.

Apricus Hill, established in 1995, is the highest vineyard in Denmark on Western Australia’s far south coast.  At 750 feet above sea level and with panoramic views of the Southern Ocean the vineyard experiences a significant maritime effect with cooling ocean breezes making it a true “cool climate” vineyard.

This Semillon has been made with only the “free run” juice – the first run, finest quality juice without the bitterness and phenolics associated with the grape skin.  The juice was fermented at low temperatures in a stainless-steel tank to capture the inherent delicacy and finesse of this aromatic variety.

A brilliant, clear steely white with youthful green hues, with a vibrant lifted nose of lemons, cut grass and snow peas with hints of blossom and spice. Crisp lemons and limes lead to a richer mid palate of passionfruit and quince.

This wine will improve with up to 10 years careful cellaring. The use of screw cap technology is critical to the longevity of this wine.

The free run juice was fermented in powerful French oak coopered in Burgundy introducing spicy, toasty complexity and rich creamy textures.

Additionally, the wine was allowed to go through a partial secondary malolactic fermentation further softening the wine and enhancing the rich savoury textures.

Aromas of toasty oak and roasted cashews support rich nectarine fruit with hints of melon complementing a long cool climate, grapefruit finish.

This wine will improve with up to ten years careful cellaring.

Each vintage our winemakers explore new varieties, vineyards, styles and techniques.

Occasionally these trials and experiments yield results that deserve to see the “light of day”.

Some of the wines may never be produced again creating a selection of wines that will be forever in a state of “flux”.

Similarly, the label is also in a state of flux – each individually numbered bottle has its own unique image.

A digital thumbprint is created for each wine using its unique data – tonnes harvested, date harvested, GPS location of the vineyard, chemical analysis, bottles produced, etc.

The wine’s numerical “identity” is used to manipulate the label generating thousands of unique iterations.

The 2018 vintage has been described as one of the best in memory.  The perfect conditions (not too hot and not too dry) resulted in some outstanding parcels of fruits producing wines that will be long lived.

This wine is a blend of three special batches from the 2018 vintage - Denmark Malbec, Denmark Cabernet and Mount Barker Cabernet.  It has been matured in 2/3 new and 1/3 second fill French oak barriques coopered in Bordeaux.

Extended maturation in barrel has given the firm tannins time to soften and allowed the young primary fruit characters to mellow into a more polished, complex wine where the vanilla, spice and structure imparted by the best French oak plays an equal part.

A spicy aromatic nose of blackcurrant and cigar box with hints of liquorice, tar and leather.

The palate is plush and moreish with ripe black fruits and stewed plum leading to a complex, spicy, earthy mid palate with hints of coffee bean and dark chocolate and a long finish of fine velvety tannins.

This wine will improve with up to fifteen years careful cellaring.

Apricus Hill, established in 1995, is the highest vineyard in Denmark on Western Australia’s south coast.  At 750 feet above sea level and with panoramic views of the Southern Ocean the vineyard experiences a true maritime effect with cooling ocean breezes making it a true “cool climate” vineyard.

Chardonnay juice is barrel fermented in a mixture of new and second use 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 approximately 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.

Apricus Hill, established in 1995, is the highest vineyard in Denmark on Western Australia’s south coast.  At 750 feet above sea level and with panoramic views of the Southern Ocean the vineyard experiences a true maritime effect with cooling ocean breezes making it a true “cool climate” vineyard.

This Pinot noir was fermented in small batches with twice daily plunging of the "cap" formed by the grape skins.  Maturation for 10 months in new and second fill French oak on yeast lees has introduced a creamy mid palate texture.

In an effort to preserve Pinot noir's subtle complexities, this wine has been bottled unfined and unfiltered.

A light crimson with hints of purple.

An intense nose of black cherry and strawberries supported by complex hints of liquorice and vanillin French oak.

Bright red fruits and ripe plum are complemented by a complex earthy, gamey mid palate. The wine finishes with hints of black cherry and mushroom supported by soft velvety tannins and spicy French oak.

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.

This wine is a blend of 80% Cabernet Sauvignon and 20% Merlot sourced from specialist vineyards in the Frankland River and Mount Barker sub regions of the Great Southern wine region in Western Australia.

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

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 nine 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.

This wine is a traditional "Bordeaux" blend of premium parcels of Cabernet sauvignon, Malbec and Cabernet franc sourced from specialist vineyards in Denmark, the Porongurups and Frankland River in the Great Southern, Western Australia.

The Cabernet sauvignon from the Frankland River vineyard provides a richer note to support the brighter elegance of the grapes from the higher altitude Porongurups vineyard and the cooler climate, maritime vineyard in Denmark.

The individual parcels of fruit were “cold-soaked” prior to fermentation with specialised yeast isolated from vineyards 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 with hints of graphite.

A full, seamless and textured palate of blackberry and plums with a spicy, complex mid palate of coffee bean, dried flowers and earthy hints complemented by a long finish of vanilla, raspberry acidity and fine tannins.

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

The careful selection of vineyards has produced a wine that combines the liquorice and black cherry of Frankland River Shiraz with the more aromatic, spicy and blackcurrant of cool climate Porongurup Cabernet 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 Cabernet.

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 lead to a rich mid palate of liquorice and dark chocolate finishing with long fine tannins and the toasty spice and vanilla of premium French oak barriques.

The grapes for this wine were sourced from a single vineyard near Tunney, a town about 40km North-East of Frankland River. It is the most northerly vineyard in Western Australia’s Great Southern wine region.

Being over 100km inland, the Tunney vineyard experiences the warmest, driest days and the coolest nights. The grapes tend to have thicker skins and less juice producing more textural, structural Rieslings with flavours tending towards pear with hints of stone fruits.

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 “lemon barley” vibrancy.

A seamless palate, with initial flavours of passionfruit and Meyer lemon leading to a spicy mid-palate with hints of pear finishing with textural pithy acidity. The fine structure is testament to the care taken during this wines production.

A sophisticated blend of aromatic varieties including cool climate, French oak matured Sauvignon Blanc, Semillon and Riesling blended with barrel fermented Chardonnay.

A fruit driven white wine with textural complexity and the ability to age with extended cellaring.

This estate grown Chardonnay is handpicked and whole bunch pressed resulting in the most pristine, highest quality juice.

The juice is barrel fermented in a mixture of new and second use 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 approximately 10 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.

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.

The grapes for this wine were handpicked from E block on Harewood Estate’s cool climate, coastal vineyard situated in the Denmark sub-region of the Great Southern, Western Australia.
Mira is a classic sparkling blend of Pinot Noir and Chardonnay produced in the traditional method.

The grapes were whole bunch pressed ensuring that only the finest quality juice was used in the production of this sparkling wine. Following a cool primary ferment in a stainless steel tank, the wine underwent a secondary ferment in bottle and was left on its yeast lees for 3 years. The extended time on lees has resulted in prominent bready, creamy yeast autolysis characters that add to the wines complexity.

A brilliant, golden straw colour with hints of steely green hues.

A vibrant and complex nose of honeysuckle, green apple and citrus complemented by biscuity, freshly baked bread aromas with classic savoury and creamy yeast autolysis characters.

A fine mousse supports a long crisp finish. Traditional “strawberries and cream” flavours are balanced by a combination of vibrant cool climate notes of grapefruit and lemons with hints of more tropical melon and a creamy, yeasty mid palate complexity.

This Pinot Noir has been produced from Harewood Estate’s F-block. This block has been planted with a selection of the “Dijon” clones, which are part of a small group of unique clones that were identified, isolated and propagated by Dijon University researcher Dr Raymond Bernard from the best performing, highest pedigree Pinot vineyards in Burgundy – clones 114, 115, and 777. The clones have been attributed with producing wines of excellent aroma, structure, intensity and balance.

F block is a north facing site with a gentle slope on gravely karri loam soils. The pinot is dry grown.

The wine was matured in a mix of new and older French oak barriques for 12 months prior to blending and bottling.

The wine has been bottled unfined and unfiltered to preserve the inherent delicate complexities of cool climate Pinot noir and may have a slightly cloudy appearance.

The presence of these fine "lees" will help the Pinot to soften with careful cellaring.

A light crimson with hints of purple.

An intense nose of black cherry and dark fruits supported by complex hints of liquorice and spice.

Rich flavours of blackberry and ripe plum are complemented by more complex notes of spice and aniseed on the mid palate. The wine finishes with hints of black cherry and coffee bean supported by velvety tannins and toasty French oak.

The fruit for this wine was grown in cool climate maritime vineyards situated in the Denmark sub-region of the Great Southern wine region in Western Australia - a blend of 55% Sauvignon Blanc and 45% 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.

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 9 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 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.

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.