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This stunning blend combines Cabernet with its dark fruits, bright cassis, hints of dried herbs whilst the Merlot subtly brings plush blue fruits and warmth, surrounded by supple tannins and neatly integrated oak.

Fragrant and energetic, the nose has an abundance of lycee, kiwifruit and blackcurrant with lime curd and lemon sherbet. Thai basil, sliced fennel, ginger and citrus blossom sit neatly in the background. A gentle entry leads to a delicately textured mid palate. Bursting lemon, lime and grapefruit dominate throughout with bright acidity, a slightly savoury line and a talc-like finish.

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.

Shiraz & Cabernet Sauvignon is another match that delivers something greater than the sum of its parts. Blend the rich upfront flavour and a lingering aftertaste of Cabernet, with the silky softness consistency of Shiraz, add a splash of Merlot, and you have a Rouge of super delicious deliciousness. This blend has been simply foot-crushed, hand-plunged during wild ferment and basket pressed to old oak for some sleepy time. The Cabernet, Shiraz & Merlot are all from our Quindalup vineyard.

A nose of cassis and chocolate with a hint of tobacco. The palate is filled with irresistible mulberry fruit and the tannins are soft and velvety. An impressive effort from a Margaret River icon!

Established in 1982 and run by second generation Ed Tomlinson, this fruit driven, medium bodied wine has notes of ripe black fruits and finishes with perfect length and a wonderful texture.

Shiraz and Tempranillo are wonderful partners; two old varieties coming together to make a new vibrant blend. The Shiraz brings all the Australian fruit power, deep plum flavours with a peppery edge in a fleshy fruit sweet palate. The Tempranillo adds savoury elements and complex tannin structure to the wine resulting in a more complete wine than either of the two components could make on their own. This wine has all the sweet fleshiness that we expect in Shiraz with the added benefit of textural complexity. Both Shiraz and Tempranillo were de-stemmed and fermented separately in open vessels with extensive pump over cap management to aid colour and flavour extraction as well as optimize the tannin development. The wines were pressed off skins and matured in French oak barriques, approximately one third new oak with the balance one and two year old. After 15 months in barrel the wines were blended according to taste. The Hay Shed Hill vineyard is situated on a picturesque property that was established as a group settlement farm for returned soldiers from the First World War. Known as Sussex Vale the property was originally a dairy farm. The current homestead, considerably renovated, still has much of the original Group Settlement look and feel. Vines were first planted in the early 1970s. In the late 1980s the vineyard was bought by the Morrison Family and the wine brand Hay Shed Hill was established taking its name from the local reference to the hay shed located on the property. The sister label, Pitchfork, was developed to complement the single vineyard Hay Shed Hill label. A series of ownership changes saw numerous alterations to labels, wine style and distribution until the current group of partners bought back the farm and the brand in late 2006 and returned to the original concept of producing wine with integrity that expresses the quality of the site.