Forester Estate Sauvignon Blanc has clean aromas with underlying richness and varietal fruit characters of lychee and passionfruit. There's a subtle hint of blackcurrant along with lime and well integrated cedar oak. There is a herbaceous thread through the wine of pea shell and nettle along with underlying wood smoke. On the palate, full and textured with a rich creamy texture. There is lychee, lemon thyme, nettle, roasted red capsicum and passionfruit along with balanced cedar oak and wood smoke.

Grape variety - 100% Fer. Oak maturation - 14 months, 50% new French and 50% 1 year old. Colour - Deep red with red-purple hue. Aroma - Ripe and concentrated with a fragrant perfume of violet and incense. There are ripe dark fruits of currant and mulberry with pepper and lead pencil, which are balanced by more complex notes of damp earth and cedar oak. Palate - Full, firm and structured with fine grain tannins. Once again, ripe dark fruits show through with a slight hint of pepper. Food matches - Beef eye fillet, prosciutto wrapped venison with roasted vegetables. Peak drinking - Drinking well upon release but has the potential to evolve and impress towards 2030. Viticulture - Fruit to make the Fer was sourced from a premium vineyard in Margaret River. Close monitoring and analysis of these vines leads to shoot or bunch thinning by hand if required to obtain the perfect balance for good exposure and healthy ripening. A philosophy of minimal inputs in this premium block allows the unique combination of variety, soil type and microclimate to shine through and produce a parcel of fruit with true character. The 2019 vintage was cool and mild producing ripe flavour profiles and fine long tannin definition in the skins. WinemakingThe fruit was harvested early in the morning and was crushed into a small open fermenter. The ferment was initially hand plunged four times a day for the first 3 days, then the frequency was slowly reduced for the following 3 days leading into draining and pressing off the skins. As Fer is a tannic variety, close attention needs to be paid to the level of extraction during the second half of fermentation on skins as well as during pressing of the skins. Press cuts are generally made early to avoid the extraction of undesirable tannins which can lead to a tough tannic wine. The wine was then matured in new and one year old French barriques for 14 months. Storage and Bottling - The 2019 Fer was bottled in September of 2020 to super premium reverse taper claret glass with a stelvin closure. This wine is drinking exceptionally well now and with prudent storage should continue to show well towards 2030.

This award-winning Semillon Sauvignon from Margaret River put simply is everything we love about this classic blend. Clean and fresh showing ripe fruit characters of passionfruit and gooseberry. The palate is light and textured with ripe passionfruit and lemon thyme. The wine has a firm finish with lingering passionfruit characters, an everyday wine for all occasions. 5 Red Star Halliday rated winery. Margaret River winemaker and vigneron Kevin McKay spent the first 15 years of his career developing his family’s Abbey Vale property. Then, under the mentorship of winemaker Dorham Mann, Kevin has developed iconic wines at Forester Estate. Priding himself on his attention to detail, his wines show trademark complexity and depth.

A slightly more serious style showing clean and focused characters of citrus, nettles, dried herbs and flint, with a touch of smoke adding complexity from partial barrel fermentation in one year old oak barriques. The palate has a fuller style that has great texture and freshness with dried herbs and citrus at the forefront. The wine finishes long and clean with lingering herbaceous characters and mineral acidity.

Rounded and smooth with a creamy texture and a fine line of acid. Ripe fruit with nutty - almond like oak. There is an underlying smokey-lanolin complexity with peach, nectarine,spice and lime.

Grape variety - 100% Sauvignon Blanc. Oak maturation - None. Colour - Pale straw-green. Aroma - Pungent Sauvignon Blanc characters of lychee, goosebery, passionfruit and lime along with roasted red capsicum and cut grass. Palate - Full and textured with balanced acidity. There are fruit characters of lychee, goosebery and lime with freshly cut grass. A light and fruit driven wine with great drinkability. Food matches - A range of light dining cuisine, an everyday wine for all occasions. Peak drinking - Drink now. Viticulture - Fruit is sourced from neighbouring properties in the northern Yallingup sub-region of Margaret River. Direct input from Forester’s viticulturist ensures well balanced canopies and crops are grown for the ripe style desired. The 2022 vintage was a mild year for white grapes in Margaret River, allowing plenty of time during January and February to ripen the fruit to our specification. Winemaking - Modern white winemaking techniques are employed in the production of the Lifestyle Sauvignon Blanc, with temperature control considered critical from the moment the fruit reaches the winery. The fruit is destemmed and crushed, then must chilled and pressed off skins in a very short space of time. The clarified juice is then racked to a fermentation tank. A range of specially selected yeasts are employed on different parcels of fruit and the resulting dry tanks of wine are carefully blended to maintain the Forester Style. Storage and Bottling - Bottled under screwcap into a burgundy bottle.

Grape variety - 100% Chardonnay - Gin Gin clone Oak maturation - 10 months - 56% new and 44% 2 year old French oak barriques and puncheons. Colour - Pale green, straw. Aroma - Intense, rich and complex with nougat, roasted nuts, lime and butter. There`s a hint of fennel with struck match and smokey lanolin. Palate -A very fine and firm palate with a creamy texture. The fresh citrus and white peach are supported by rich nougat and a nutty-lanolin complexity. A super elegant an

Grape variety - 100% Shiraz. Oak maturation - Portions of old and new French oak for 15 months. Colour - Medium-deep red with purple hue. Aroma - The wine opens with lifted spice and pepper with a dusty floral fragrance. There are ripe fruit characters of plum and mulberry with savoury oak. Palate - A plump, firm and textured mouthfeel with fine grain tannins. There are ripe fruit characters of plum and mulberry with pepper, aniseed, toasty oak and camphor. Food matches - Traditio

Grape variety - 87% Cabernet Sauvignon, 12% Cabernet Franc, 1% Petit Verdot. Oak maturation - 16 months in 54% new, 46% two and three year old French oak barriques. Colour - Medium-deep red with red-purple hue. Aroma - Fragrant and concentrated, the wine has classic Margaret River Cabernet characters of cassis, lavender, damp earth and bay leaf with cedar oak and gravel dust. Palate - Medium bodied with a plump texture and soft polished tannins. There are flavours of cassis,

500mL bottle sold in an attractive gift box. Grape variety - 100% Brown Muscat. Oak maturation - 100% in old 500 Litre puncheon barrels. Typical analysis - 18.4% Alc/Vol. Colour - Amber with an olive green hue. Aroma -Intense aromas of raisins, nuts, caramel, sweet spice and dried fruit. Palate -Luscious and rich with a silky texture. There are intense flavours of caramel, nuts, dried fruit and raisins. The wine has a long and slightly sweet finish that entices you back for more. Food matches -Dark chocolate (70%) sticky date pudding, salted caramel peanut butter truffles, hard cheese or blue cheese. Peak drinking - Upon release, ready to drink now. Viticulture -Muscat à Petit Grain Rouge (known locally as Brown Muscat) is used in the production of this wine. Its sourced from a single grower in the northern Margaret River region of Yallingup. The fruit is picked very late in the growing season when the grapes are starting to raisin on the vine. This is to allow for the concentration of sugars and flavours which is very important in the production of this wine type. The fruit is then handpicked when it’s in the range of 16.5 to 17.5 baume. Winemaking -The Muscat grapes are crushed into a small fermenter and left to soak on skins for 2 to 3 days to help rehydrate and extract more sugar from the raisins. The sugar level will increase during this time. Yeast is then added to start the fermentation which only lasts a few days. During this time, the ferment is pressed to extract all juice from the skins. When the desired sugar level is reached, 95% spirit is added to stop the fermentation, taking the alcohol level of the wine to around 18%. The addition of spirit stops the fermentation leaving a large quantity of unfermented sugar leading to a very sweet wine. The sweet wine is then transferred to old 500 litre barrels known as puncheons. Here, the wine will mature for many years in barrel, slowly evolving into complex, sweet and luscious wines. This wine is made in most years, leading to a collection of barrels dating back to 2005. The art of making Liqueur Muscat is in the blending. It involves taking all the different aged barrels and blending them in the portions that produce a complex, lush and fresh wine ready for immediate consumption. Storage & Bottling -Maturation took place over many years in old, neutral 500 litre puncheons. This current Liqueur Muscat was blended in December 2021. It was bottled into a premium 500mL bottle under cork.