This Prosecco should be drunk young to best appreciate its heady aromas of flowers and fresh fruit flavours. Serve chilled between 6 and 8oC and enjoy with seafood, fennel risotto and good friends.

Tasting Notes Planted on steep slopes at higher elevation than any other vineyard in the Yarra Valley, Wombat Creek Vineyard boasts a long, cool growing season that is perfect for Pinot Noir wines with a beguiling mix of power and purity. This wine has excellent palate weight, layers of red fruits and velvety tannin unfolding over a long finish. Season There were no big heat spikes in the 2018 season, but it was a warm season overall and the harvest was a little early. Cool weather and regular rain up until Christmas made a slow start to the season, setting up good ground moisture and vine health coming into summer. Extended dry, mild weather over January and February was excellent for ripening Pinot Noir fruit. Bunch weights were high, leading to good yields. Winemaking The fruit was handpicked in mid-March in cool, dry weather then chilled before destemming and vinification in open fermenters with wild yeasts and hand plunging. The wine was matured for 11 months in French oak barriques and puncheons. We chose a mix of used and new barrels from a selection of Burgundian coopers.

Season: Dry weather conditions throughout the spring and summer months of 2019 resulted in careful management by growers, alleviating the onset of stress in most vineyards. During Winter and Spring, McLaren Vale recorded its lowest ever rainfall on record. Over the Summer the region experienced little rainfall. Overall disease levels remained low due to the dry and warm, windy conditions. However, in late January there was considerable rainfall which served to freshen up the vineyards and provide good ground moisture through the final stages of ripening. February and March were cool and extended the ripening for some sites into early April Shiraz at this early stage looks to be the star of the vintage with very low crops and smallish berry size giving very concentrated flavours. Winemaking: Harvested in late March. Fruit was destemmed and fermented in static fermenters with regular pumping over. 12 months in a mix of old and new French oak barrels. Tasting Notes: The wine has an effortless opulence about it. An abundance of rich and vibrant black and blue fruits are obvious in the aroma and palate. Beneath these layers of juicy fruit there is an undercurrent of chocolate, fine oak and beautiful tannins.

This is Merlot knocks a powerful punch with juicy fruit and generous, approachable tannin as well as rich dark chocolate notes. Season Challenging seasons do occur in Margaret River, and vintage 2015 was one of them. Yields were low due to various factors, including rain and unsettled weather in spring. Wet and windy conditions continued into early summer then January and February were dry and warm, with few hot spikes. As autumn arrived, so too did Cyclone Olwyn on the far northern coast, bringing rain and some nervousness to southern vineyards. However, the season then settled for the usual extended warm, dry, long ripening period, and the red harvest, though smaller than usual, was of excellent quality. Winemaking The fruit was handpicked and destemmed before fermentation in open fermenters, with a mix of hand plunging and drain-and-return, as required. The wine was matured in a mix of old and new oak barrels from select Bordelais coopers. Tasting Note This wine from Brindle Vineyard in the heart of Margaret River is full of plush red and black fruits with dark chocolate and herbal notes and supple Merlot tannins. Region Brindle Vineyard in the Wilyabrup is just inland from the wild shores of the Indian Ocean, which brings soothing cool breezes in summer. Between the vineyard and the sea is a rocky outcrop that holds a clue to the history of the Earth itself - a granite belt formed in the Precambrian supercontinent, Rodinia, when what is now India was joined to this corner of Western Australia. This ancient geology gives the area its soils of decomposed granite with coffee rock and iron stone. The vines were planted in 1998 and are trained on VSP trellis. A relative newcomer to the international wine scene, Margaret River is one of the most reliable wine growing regions in Australia and quickly established a reputation for distinctive and world-class Merlot, Cabernet and blended wines. Seasons are consistently warm and dry with cooling ocean breezes, providing a long ripening period well-suited to Merlot and Cabernet Sauvignon.

TASTING NOTES This Prosecco is bright green with golden edges and a fine, persistent bead. Fruity and slightly aromatic, it’s fresh and lively, with a lingering and harmonious finish. WINEMAKING The vines were grown on hilly slopes on soils with a high concentration of clay and a small amount of sand to provide good natural drainage. Certified organic by ECOCERT, the European inspection and certification body for sustainable development.

Tasting Notes This is a rich and full-bodied Shiraz with flavours of ripe forest fruits and baking spices balanced with toasty oak and supple tannin. Serve at around 16oC and enjoy with hearty dishes such as spicy hot pot, vegetarian stew, beef bourguignon, barbecued lamb. Season A classic vintage. It began with relatively warm weather in January and February. The following months through to the end of April provided perfect ripening conditions, with shiraz and grenache showing particular promise, with great colour and flavour. Our yields were slightly below average and the fruit was of outstanding quality. Winemaking Hand harvested in late March, early April. Fruit was destemmed and fermented in static overhead fermenters with regular pumping over. 12 months in a mix of old and new French oak barrels and quality French oak staves in tank. Egg white used as a traditional fining agent.

TASTING NOTES This is a typical Margaret River Cabernet with layers of dark fruits, chocolate and dried herbs. It is richly-textured and has fine tannin and classic Cabernet drive. SEASON It was another fine season in Margret River, starting with above-average rainfall in winter to set up good ground moisture and healthy vines. The latter part of spring was warm, dry and calm, with no dramatic temperature spikes or dips, allowing flowering and fruit set to proceed unhampered. Even heavy rain events in December and January were well-timed to refresh the vineyard; both were followed by warm dry weather that mitigated disease pressure. It was somehow a warm, but mild season – warm enough for excellent slow ripening, with no severe heat spikes to damage fruit WINEMAKING The fruit is from select vineyards in Wilyabrup in the heart of Margaret River wine region. The fruit was destemmed and crushed then fermented in closed fermenters with pumping over. The wine was matured for 18 months in a mix of tank and barrel. Its everything we've come to expect from a Margaret River Cabernet Sauvignon.

Tasting Notes: This is a typical Yarra Valley Pinot Noir with aromas of cherries and summer berries and hints of spice and oak. The palate has juicy red fruits and soft tannin. Season: 2019 was a warm season overall and the harvest was early. Cool weather and regular rain up until Christmas made a slow start to the season, setting up good ground moisture and vine health. January and February were dry and fairly mild, though the nights were warmer than usual. Fruit reached full ripeness easily and timing of picking was paramount for balancing natural acidity. Winemaking: The fruit was harvested in mid- February and was destemmed then vinified in open fermenters. The wine was matured for 10 months with French oak.

Tasting Notes: Select parcels from mature vines and an outstanding vintage combine to make this special wine with ripe blackberries and cassis balanced by savoury bay leaf, driving tannin and spicy oak. Season: Inclement weather at flowering during October and November, including cold night time temperatures and rainfall led to low yields across the region. Berry development was hampered by wet and very windy conditions in spring and early summer. Disease pressure was minimal although bird pressure occurred as a consequence of the delayed blossoming of Marri flowers. From early March an autumn weather pattern set in with the passing Cyclone Olwyn, the region experienced some rain with cooler night time temperatures. This effectively extended the ripening period for red wine varieties quite nicely giving them more hang time to enhance fruit development flavour profiles with softer tannin levels arising as a consequence. Winemaking: Handpicked in April in fine, warm conditions. Fermented in open fermenters with hand plunging and drain-and-return as required. Matured in the finest new and old French barriques.

Season 2019 Was A Warm Season Overall And The Harvest Was Early. Cool Weather And Regular Rain Up Until Christmas Made A Slow Start To The Season, Setting Up Good Ground Moisture And Vine Health. January And February Were Dry And Fairly Mild, Though The Nights Were Warmer Than Usual. Fruit Reached Full Ripeness Easily And Timing Of Picking Was Paramount For Balancing Natural Acidity. Winemakers A Blend Of Clones From Our Vineyards In Yarra Glen And Gladysdale, This Wine Has The Classic Chardonnay Appeal Of Stone Fruit And Citrus With A Clean Finish. Barrel Fermentation And Maturation Adds Spicy Oak And Texture. There Was Partial Wild Ferment And Partial Malolactic Fermentation. The Wine Was Matured In The Same Barrels, A Mix Of Seasoned And New, For 11 Months. Tasting Notes Layers Of Citrus And Ripe Stone Fruits With A Mineral Edge. The Wine Was Fermented And Matured In Select French Oak Barrels Which Adds Texture And A Touch Of Creamy Depth. Region This Wine Was Grown At Handpicked’S Two Yarra Valley Vineyards - Highbow Hill In Yarra Glen, On The Valley Floor, And Wombat Creek At Gladysdale In The Upper Yarra Valley. Highbow Hill Is Planted On Rolling Hills With Panoramic Views Over The Valley. The Soils Are Sandy Loam Over Clay And Gravel Over Yarra Valley Mudstone.Wombat Creek’S Steep Slopes Look North To Mount Donna Buang And At 420M It Is The Most Elevated Vineyard In The Whole Valley. The Soils Are Free-Draining Red Volcanic Loams And The Eponymous Wombat Creek Rises In A Spring-Fed Dam On The Property. Both Vineyards Are Managed With Increasing Emphasis On Sustainable Management To Increase Biodiversity And Overall Vineyard Health.