The bouquet shows great density, ripe concentrated blackcurrant, anise, black cardamom and lifted lavender with hints of black olives and plum aromas. The entry on the palate is soft and succulent whilst displaying a subtle texture with a black core of fruit including boysenberry, dark cherries and olive tapinade. The tannin and acid are seamlessly integrated from the front through to the long and lingering finish.

Grape variety - 100% Shiraz. Oak maturation - 40% new and 60% older French. notes. Colour - Deep red with purple hue. Aroma - Concentrated with bacon fat, pepper, lifted florals and incense. There’s an underlying meaty-gravy complexity with balanced oak, mulberry and plum. Palate - Full with a dense texture and fine grain tannins. The palate is loaded with pepper, beef gravy, potpourri, black raspberry, mulberry and plum. A complex, savoury and elegant wine that’s more Syrah than Shiraz Food matches - Seared prime beef and roasted root vegetables or Fillet of venison with wild mushrooms. Peak drinking - Drinking well now but will show further integration over the next 8 - 10 years. Viticulture - The Home Block Shiraz vineyard comprises 0.7 ha of open lyre, minimal irrigated vines planted on ironstone gravel over deep friable loam. Judicious shoot and bunch thinning is always used to maintain a very light crop which was hand picked in early March of 2021. Harvested at 12.5º Baume the fruit exhibited intensely concentrated flavour and colour. Winemaking - The hand picked fruit was harvested early in the morning and processed straight away. 5% whole bunches, including stalks were placed into the bottom of the fermenter before filling. The remaining fruit was de stemmed into the small open fermenter with heading down board, which keeps the cap fully submerged between drain and returns. After nine days of fermentation, the fruit was pressed into a blend of new and used French Burgundian barrels. Storage and Bottling - Maturation lasted 11 months before the wine was carefully blended and bottled. Bottled under screw cap to retain freshness in a premium Burgundy bottle. Held in bottle for approximately 1 year prior to release.

The Sangiovese fruit was simply destemmed, chilled and pressed using only the free-run fraction of the juice. It was then fermented at moderate temperatures using as always solely indigenous yeasts. After fermentation it was matured for three months on gross lees to add additional texture. The Nebbiolo fruit was hand-picked and, after chilling, whole bunch-pressed directly to old oak for fermentation. This took close to six weeks, after which the wine received a further four weeks maturation in barrel. At this stage the final blend between Sangiovese and Nebbiolo was decided and the wine was emptied from barrel/tank, settled, filtered, sulphured and bottled in late July.We are super stoked with the final wine!!The texture and acid structure are highlights of what is likely a more approachable and fruit-forward release of Nocturne rosé

Rich stone fruit core with butterscotch and smooth balanced oak.

Elegant and fragrant, this wine is all about vibrancy and fruit purity. Blackcurrant and herbal notes, bay leaf, violet florals and red-fruited freshness. It's layered and complex with a lovely mineral note running through, and oh-so-pure. Delightful drinking. Dry grown from our single vineyard organic plot in Yallingup. Hand harvest, foot & hand stomped into the terracotta pots. Hand plunged daily during wild fermentation then left on skins for six months with native malo. Basket pressed on a cold wintery day back to the amphora for maturation for three months. Hand bottled direct from the pots, sealed under cork with a wax top. No fining, no adds, no filtration, no pumping, no gas, only good old candle power & knuckle grease. Plus very minimal sulphur at the bottling process - this is to ensure no bottle variation & to eliminate any oxygen pick up.

Classic Margaret River Cabernet can be found in every bottle of Forester Estate's Cabernet Sauvignon. Showing trademark characters of cassis, tabacco, earthiness along with fragrant aroma of mulberry, black currant and dusty oak, that can only be described as exhilarating. Finishing with grace and grainny tannins, this beautiful full bodied Cabernet will reward by careful medium to long term cellaring.

Margaret River is an under appreciated region for Australian Shiraz, and it's hard to see why with Cape Mentelle's Shiraz showing a vibrant core of blueberry, mulberry and hints of raspberry. It is well balanced with cocoa and savoury oak. The palate yet, is fine, elegant and focussed, finishing with chalky and structural tannins.

The 2018 Single Site Cabernet is an elegant wine with notes of blackcurrant, black cherry, and a hint of mint. Displaying a perfumed nose of dark berry fruits and earthy tones, there is a smooth silkiness to balance the fine chewy tannins of the Cabernet.

The Leston Vineyard is the home of Howard Park in the Margaret River and produces a Shiraz that is plush and youthful with a sweet fruit palate married with delicious underlying spice and oak intergration.