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The 2026 Great Southern growing season delivered even temperatures and generally dry conditions, well suited to cool-climate sauvignon blanc. This fruit was grown in the Mount Barker and Albany subregions, which typically show expressive and vibrant varietal characters.

This sauvignon blanc was picked early in the morning in pristine conditions on 10 March 2026. The fruit was destemmed and pressed; the juice transferred directly into stainless steel tanks and temperature controlled to ensure a slow and gentle fermentation. After fermentation, the wine was kept on its lees
and gently stirred weekly until we achieved a delicate balance between primary fruit characters and a subtle texture.

The 2026 growing season in the Great Southern delivered even temperatures and generally dry conditions. This year’s harvest took place a week or so earlier than usual due to consistent warm temperatures and less rainfall.

This pinot grigio, grown in our Mount Barker site, consistently shows lovely aromatics and fresh varietal flavour typical of its cool-climate terroir.

The fruit was picked just after dawn on the morning of 2nd March. The fruit was brought into the winery and gently destemmed and pressed. The juice was then transferred directly into a stainless steel tank and temperature controlled to ensure a slow and gentle fermentation. After this, the wine was racked off the fermentation lees and left to rest until early June. It was then prepared for bottling, and was bottled early to help retain the fresh and delicate aromatics.

Chardonnay is very well suited to the cool climate of Western Australia’s Great Southern wine region as the chardonnay fruit tends to ripen slowly, developing complex flavours while also retaining an elegant natural acidity which provides for a lovely balance between richness and vibrancy.

The fruit was picked in pristine conditions early morning in late-February 2024. When the fruit arrived at the winery it was gently destemmed and pressed, the juice transferred directly into Burgundian barriques and temperature controlled to ensure a slow fermentation process. Natural (wild) yeasts and indigenous yeasts were introduced to different barrels, giving rise to the development of complex flavours and textural weight.

At the end of the fermentation process, the lees were stirred gently weekly until the desired balance between oak, lees complexity and fruit character was achieved. A small amount of malolactic fermentation was carried out with most of the fruit’s natural acidity preserved.   

The fruit for this wine is from our pinot noir vineyard in the Mount Barker subregion of the Great Southern. The fruit was picked, destemmed and cold soaked for two days in small open fermenters. A portion of the juice underwent a wild yeast fermentation, the remainder, after the introduction of an indigenous yeast strain.

Once fermentation was underway the must was pumped over twice daily with small amounts of oxygen. The temperature was held at about 25°C, then allowed to warm up as the fermentation came to an end.

Upon completion of the primary fermentation the wine was then transferred to barrels for malolactic fermentation, allowing for the soft integration of the juice and oak.

The wine was bottled in February 2025.

Great Southern shiraz typically exhibits a compelling combination of juicy red berries, plum, pepper and spice aromatics and flavours. The cooler climate of the region produces a more elegant, food friendly style when compared with better known bolder shiraz styles of Australia’s warmer regions.

The grapes were picked on 28 March 2025 and crushed to stainless steel tanks where they underwent a very gentle maceration over a twelve day period. The must was then pressed and the wine was transferred to oak (a combination of new and second use French oak barriques) for twelve months before it was prepared for bottling