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Amelia Park, although a recent player in the Margaret River Wine scene, have made an astonishing impact. Jeremy Gordon takes a hands on approach to all things at his winery and the results are for everyone to see. Already a multi award-winner, the Amelia Park Cabernet Merlot is a seamless wine that is wonderfully medium-bodied with a fine acid backbone that simply sings from beginning to end.

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.

Elegant flavours of dark cherry and star anise are supported by sweet tannins, the typical line and length of this variety enhanced by a fine backbone of cedary mocha oak.

A rich, lush wine of abundant fruits - red currants, mulberries, plums, blackberries, blueberries and cassis, this ambling fruit richness is complimented by plentiful ripe fruit tannins and the finest grained French oak.

Howard Park Leston Cabernet Sauvignon, a wine of good structure and power. Bright red crimson in colour. Red currant fruits, a hint of violets and oak on the nose. This full bodied wine had great elegance on the palate and a lengthy finish. No doubt one of the best example of the region.

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

Rich purple/red with a vibrant purple rim. Distinctly Margaret River; driven by aromas of blackberry, plum, bay leaf and a touch of black olive. The Merlot and Malbec add texture, balance, length and a luxurious fragrance to create a seamless and unique red. A dry, warm season was punctuated with a tropical rain event in January. This pushed back harvest and allowed for better balance during ripening. The resultant fruit had wonderful thick skins, incredible concentration and excellent varietal identity. The Cabernet was harvested late-morning, to ensure the fruit reached the winery warm to ensure a healthy, even fermentation. The Merlot and Malbec fruit was harvested during the cool of the early morning so it could be cold soaked on skins for 5 days prior to fermentation. The selectively harvested fruit was fermented over 10 days, with the Merlot and Malbec undergoing partial wild fermentation. The Cabernet remained on skins for 20 days to ensure a beautiful, vibrant colour. All elements were then matured in French oak for up to 15 months. Each individual barrel was assessed to determine which were included in the final blend.

Margaret River Syrah is noteworthy because of its fragrance and attractiveness in its youth. Aromas of juicy black cherries and boysenberries with a grind of black pepper. The palate possesses a fine grained texture comprising of ripe tannin which adds to the structure and depth of the wine.White pepper, black cherries and an eastern mosaic of spices greet on the nose, brought to yield by a soft palate of fleshy tannin and coating red and black fruits.

TASTING:Stunning vibrant fruit aromatics blackberry, cassis, and forest fruits. There's a hint of earthiness and spice adding complexity and a savoury element. The tannins are fine and long and drive the palate. Hint of red berries and pomegranate linger on the palate. The oak is intergrated and classy. WINEMAKING:Machine harvested fruit, crushed and destemmed. A portion of the fruit fermented in open-top fermenters, and the main portion in a larger format red fermenter. Macerated on skins for 10 days before being pressed into temperature controlled tanks to finish fermentation. Aged in 15% new oak, mostle French and some Hungarian for 18 months.