Western Australian icon, Evans & Tate, have produced a 100% Sauvignon Blanc of freshness and flavour. Classic Western Australian aspects of lime, gooseberry and touch of cut grass are all prevalent in this dry white that is a sure fire winner when it comes to matching with freshly caught seafood.

Intensely varietal with lifted white pepper, blood plums and a savoury earthiness. The palate is soft and silken,with ripe plummy fruits and a fresh, richly flavoured finish. Evans & Tate

Vibrant mid-straw colour. Bright lifted peach and melon notes complimented by delicate florals aromas. Lovely medium body wine with a seamless acidity balanced with a luscious and juicy ripe yellow peach and nectarine notes. Hints of ripe melon and creamed honey add further fruit weight and complexity across the mid palate. Evans & Tate

Intensely varietal with layers of lime zest, pineapple, passionfruit and cut grass on the end. The palate is dry and beautifully refreshing - especially when consumed slightly chilled. The freshness of lime zest and fruit flavours comes from the Manjimup component with the Pemberton batch adding fresh herbal, grassy flavours. Evans & Tate

Lifted ripe plums and a red berry fruit notes complimented by hints of clove and vanilla bean spices. The palate has a supple fruit core of juicy dark plum and bright red berry fruit notes dominate, held together by fine grained tannins across the mid palate with a lovely acid line. Evans & Tate

From one of Evans & Tates latest ranges from Margaret River, this is a unique chardonnay brimming with a rich riot of creamy peaches and brioche flavours. This wine barrels on to a long seamless finish, perfect to share on a sunny afternoon with friends.

Brilliant and very light typical of young Sauvignon Blanc. Pungent, fresh aromas that Sauvignon Blanc from Margaret River is renowned for aromas of gooseberry, lime zest and grass overlaid by freshly cut passionfruit. A juicy, succulent wine that fills the palate with flavour on entry with a long, zippy citric finish.

After decades of strong consistent wines, this is the one Evans & Tate are best known for. The long, dry palate gets a burst of fruit flavour from the 50% Semillon, with Sauvignon Blanc and Chenin Blanc adding a layer of depth. Perfect with barbecued seafood.

Light gold, with a fresh, green rim. Stonefruit, pear and citrus notes and seductive fresh toast, dried herbs and malty aromas from barrel fermentation. Palate Remarkable fruit sweetness, intensity and persistence, matched with lovely texture and savoury elements and balanced by fresh, natural acidity. A prolonged cool and wet growing season meant the vines were lush and healthy heading into ripening. This resulted in later harvest dates, accentuated by the cool and wet ripening months; conditions not experienced in Western Australia for more than 10 years. These conditions, coupled with the absence of heat events, produced highly aromatic whites with good natural acidity. The fruit was selectively handpicked at perfect ripeness, before being loaded into an airbag press and gently squeezed. The free-run juice was continuously tasted until an optimum point was reached. The juice underwent wild fermentation in new French oak puncheons, then remained in barrel for 7-10 months, with monthly lees stirring to provide texture and mouthfeel. Each batch was carefully assessed for inclusion in the final blend. This minimal handling has produced a unique, delicate Redbrook Chardonnay style that will develop great complexity over time.

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.