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Margaret River is renowned for its premium Siraz wines. This example emanates from one of Wilyabrup's a multi star rated Halliday Winereis. The fruit was harvested in Mid-April when the skin tannins are ripe and the flavours are bold. The whole berries add some spice and complexity to the wine. Aromas of glazed plums, cloves and cracked peppercorns give way to a rich palate with hints of citrus blossom, oyster shell and vanilla pod compliment a long and complex finish, further exhibiting a bright fruit core and pure longevity of pristine tannin. Enjoy. Ø VARIETY 100% ShirazØ REGION Margaret RiverØ COLOUR Deep garnet redØ AROMA Aromas of glazed plums, cloves and cracked peppercorns introduce a coating and rich palate laden with ripe tannin and pure fruit tones.Ø PALATE A rich palate with hints of citrus blossom, oyster shell and vanilla pod compliment a long and complex finish, further exhibiting a bright fruit core and pure longevity of pristine tannin.Ø WINEMAKING The fruit was harvested in Mid-April when the skin tannins are ripe and the flavours are bold. The fruit is de-stemmed with no crushing of the berries so that we begin whole berry fermentation. The whole berries seem to add some spice and complexity to the wine. Our Shiraz seems to enjoy relatively cool ferments, plenty of aeration and gentle treatment. The wine is gently pressed of skins, near dryness, based on taste.The bubbly purple wine finishes its fermentation in the presence of mainly French oak, with the smallest portion of American oak. The wine is racked when it has finished its malolactic fermentation, and then once or twice more over the season based on its individual requirements. This wine was matured and aged for 17 months before bottling during the Winter of the following year.Ø TYPICAL ANALYSIS 13.6% AlcoholØ FOOD MATCHING Barbecued meats, steak, chocolate, Szechuan cooking and venison

Margaret River is renowned for its premium Cabernet Sauvignons. This example emanates from this multi star rated Halliday Winery in the Yallingup Sub-Region. The palate is elegant with natural tannins, some floral qualities over plum and gravelly depth. A fine balanced wine, with a long palate that shows finesse. Enjoy. Ø VARIETY 100% Cabernet SauvignonØ REGION Margaret River Yallingup Sub-RegionØ COLOUR Deep garnet redØ OAK MATURATION 18 months in a selection of fine grained French oak barriques from specially chosen forests. 50% new oak; 30% 1 year old and 20% 2 year old barrels. The Malbec is barrel fermented in 500 litre puncheons.Ø AROMA Lifted red berry and cedarØ PALATE Elegant natural tannins, some floral qualities over plum and gravelly depth. A fine balanced wine, with a long palate that shows finesse.Ø WINEMAKING Each parcel of fruit is gently crushed and transferred into small open fermenters. Before fermentation starts the juice is concentrated by removing 15% of the volume. This facilitates a greater intensity of flavour. Heading down boards keep the cap submerged for better skin contact. The fermenters are temperature controlled to provide optimum conditions. Gentle extraction is achieved by the draining of wine from the skins and returning back over. Wine is then transferred to French oak barrels for maturation.Ø TYPICAL ANALYSIS 13.5% AlcoholØ FOOD MATCHING Barbecued meats, lamb, beef, chocolate and strong flavoured cheeses.MEDALS GOLD Qantas Wine Show2015 SILVER Royal Hobart Wine Show 2015 SILVER National Cool Climate Wine Show 2016

Fruit tannin and bold flavours of mulberries and wet slate. A focused core of fine textures and glazed cherries culminates in a mineral and persistent finish.

Intertwining aromas and flavours of rhubarb, sour cherries, and smokey herbal spice excite the senses and deliver surprise. Harvested from a small block in Frankland River, the Nautica Cabernet is unfined and a true expression typical of the elegant approachable tannin of this cool climate region.

Grape variety - 100% Cabernet Sauvignon. Oak maturation - 15 months, 60% new and 40% 2 year old French oak barriques. Colour - Deep red with red-purple hue. Aroma - A ripe, concentrated and complex wine that’s loaded with cedar oak, cassis, bay leaf, damp earth, dried lavender and gravel dust. Palate - Rich and long with very fine tannin. There are classic Cabernet characters of cassis, bay leaf, mulberry, cocoa and lavender with cedar oak in support. A ripe, brooding wine that will benefit from decanting. Food matches - This wine suits the classics. Try with matured hard cheeses, rosemary infused lamb or rare beef fillet steak. Peak drinking - Drinking well upon release but has the potential to evolve and impress towards 2032. Viticulture - Fruit sourced to make the Yelverton is grown with absolute attention to detail. Identification of soil boundaries within blocks is the first step in selecting potentially superior fruit. Close monitoring and analysis of these vines leads to shoot or bunch thinning by hand if required to obtain the perfect balance for good exposure and healthy ripening. A philosophy of minimal inputs in these premium blocks allows the unique combination of variety, soil type and microclimate to shine through and produce a parcel of fruit with true character. The 2020 vintage was a near perfect growing season with mild day temperatures, cold nights and no heat spikes. Winemaking - Our Forester Yelverton Cabernet Sauvignon parcels are gently crushed to small open fermenters and receive a slight “drain-off’ of free run juice to increase the skin to juice ratio. This helps intensify the flavour, aroma and body of the wine without altering the underlying unique vineyard qualities present. A slow temperature controlled ferment is employed with daily draining away of fermenting juice under gravity and pumping back over the skins to assist in the extraction. Heading down boards keep the ‘cap’ of skins submerged beneath the cool fermenting wine to avoid excessive heat which we believe leads to a more refined wine. The ideal skin contact time in fermenter varies from one vintage to the next with the 2020 Cabernet spending an average 25 days in contact with skins before pressing out. The best parcels are aged in fine grained French oak barriques for 15 months with careful blending of the Yelverton taking place approximately three months prior to bottling. Storage and Bottling - The 2020 Yelverton was bottled in November of 2021 to premium claret glass with a stelvin closure. Stored in our temperature controlled cellar prior to release this wine is drinking exceptionally well now and with prudent storage should continue to show well towards 2032. Decanting recommended.

Umamu create exquisite handcrafted wines. Each bottle is deliberately and meticulously created: from the delicate balance tasted within each glass, to the small touches of family handwriting and messages on our labels. Our philosophy has always been to give our wines time to develop in the bottle before release, a rarity in today’s market. Enjoying wines when they are ready to drink, rather than straight after bottling, when the wine has had time to develop and balance up in the bottle with no screaming parts.

Umamu create exquisite handcrafted wines. Each bottle is deliberately and meticulously created: from the delicate balance tasted within each glass, to the small touches of family handwriting and messages on our labels. Their philosophy has always been to give our wines time to age in the bottle before release, a rarity in today’s market. Our philosophy has always been to give our wines time to develop in the bottle before release, a rarity in today’s market. Enjoying wines when they are ready to drink, rather than straight after bottling, when the wine has had time to develop and balance up in the bottle with no screaming parts. Our 2015 Cabernet Sauvignon is a prime example of a Margaret River cabernet. With fine tannis and a hint of oak, the aging process has allowedblackcurrants and winter berries fruit to come forward with length.

Labegorce is found just north of the town of Margaux, opposite Chateau Lascombes. It produces wines that are often favourably compared to its neighbouring classified Margaux Growths, but available for considerably less of an investment. Its instantly recognisable and iconic chateau was constructed in 1821, and the modern estate was purchased by Hubert Perrodo in 1989, now managed by his daughter Nathalie. The wine is typically made up of at least 50% Cabernet Sauvignon, followed by slightly less Merlot and a small balance of Cabernet Franc and Petit Verdot. Soils here are primarily sandy gravel with small amounts of limestone.