Representing the pinnacle of any given vintage, the Deep Woods Reserve Cabernet Sauvignon from the very low yielding original vines on the estate in the Yallingup region of Margaret River and a single growers vineyard in the Yallingup hills. The palate is layered with complex and generous varietal flavours, supported by interwoven French oak characters and a savoury complexity. This is an exceptional Cabernet that will age gracefully will careful cellaring.

Deep ruby in colour with an opaque core. The nose shows classic Cabernet aromas of blackcurrant, plum, and bay leaf, with hints of cedar and dark chocolate. The palate is full-bodied and finely structured, delivering ripe cassis and spice flavours framed by firm tannins and a long, elegant finish.

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.

This wine shows the style of the vintage and quite likely the impact of the small crop. In such years, Cabernet Sauvignon in particular, has a complex but somewhat subdued nose, where the wine hints of the underlying power and complexity but takes years to reveal its true colours. So here we see smouldering red currant, black currant and mulberry, with a floral, violet lift, sitting over cedar and tar. On the palate there is concentration and length - dark fruits combining with firm tannin and leather and tarry notes.

Colour and Condition: Deep brick red hue; bright condition. Nose: A really youthful appeal, with an immediate impression of dark fruit aromas black berries, mulberries and black currants. A second viewing shows the beginnings Merlots darker side, with tar, leather and earth just starting to add complexity into the background. Palate: The classic Merlot palate, with rich, dark berry flavours like black jubes filling the front and mid palate. Firm tannin then takes over and gives the wine a linear, astringent but not too aggressive finish, which is juicy and concentrated.

Houghton Gladstones Cabernet Sauvignon is a wonderful example of well established wineries in the Western Australian wine scene with access to some amazing vineyards sites within the Margaret River. On show here are marvelous aromas and flavours of bay leaf, black tea and some spicy mocha notes. Excitingly dense on palate with harmonious oak balance and impressive acidity. A brilliant wine.

'Black Label' Cabernet Sauvignon, which was first vintaged in 1954, has evolved markedly over the decades. It is arguably Australia's most recognised Cabernet Sauvignon, and has more than any other, helped define Coonawarra. The wine is matured in new and seasoned French oak for 12 to 18 months. A classic Coonawarra Cabernet with pristine dark berry/ cassis aromas, fine grained tannins and underlying savoury nuances, it develops into a rich, chocolaty wine with age. In a super vintage, this wine can look astonishingly like a 2nd or 3rd growth Bordeaux with its pure cassis aromas and cedary complexity. See Chief Winemaker Sue Hodder speak about the spectacular 2015 release:

Producing only genuinely Estate wines, Greenock Creek is the lifelong labour of Michael & Annabelle Waugh. These wines are typically full of intense Barossan power, often paired with the heat to boot. Yields are, as Andrew Caillard puts it, impossibly low - leading to both concentration of flavour and a cultish following. Explore the Museum

The rich and full-bodied Coppermine Road Cabernet Sauvignon, named after a neighbouring road, is based on "parent of the Reynell Clone" material, renowned for its low yield, violet blackcurrant aromas and naturally high acidity. This is a classic "best-of-vintage" Australian-style Cabernet Sauvignon, with a great reputation for aging. Typically it shows intense mulberry, violet, cedar aromas with rich cassis, plum, dark chocolate flavours, muscular tannins and underlying savoury oak. After vinification in headed-down open fermenters, fermentation is completed in barrel. 18 months maturation in new and old French oak follows. Older wines may show a touch of earthy, sage, mint characters.