Taste the Region Selection

The 2025 growing season delivered ideal ripening conditions for growing premium riesling in the Great Southern. Spring and summer offered even temperatures and very little rain, resulting in the riesling harvest being slightly earlier than normal.

On 10 March 2025, the parcels of fruit were picked and brought into the winery, the free run juice undergoing a long and slow cold fermentation in stainless steel immediately after the pressing. This ensured the pristine floral and citrus fruit characters were preserved. The wine then underwent very gentle lees stirring to add subtle texture before preparation for bottling. It was bottled in July 2025.

Chardonnay is very well suited to the cool climate environment of the Great Southern wine region. The chardonnay vineyards in this part of Western Australia tend to ripen very slowly, due to the cooler climate, and develop complex flavours while also retaining an elegant natural acidity. The combination of all these elements provide for a lovely balance between richness and vibrancy.

The 2025 season offered consistent temperatures and very little rain, resulting in the chardonnay fruit displaying strong varietal character and great concentration of flavours.

The fruit was harvested in three separate parcels on 26 February, 5 March and 11 March. In each instance, the parcel of fruit was chilled overnight and then fermented in Burgundian oak barriques (approximately 25% new and 75% aged). The chardonnay barrels were lees stirred weekly for the first four months and then left to settle in barrel for a further two months before being prepared for bottling in October 2025.

This is an elegant, dry, Provence styled rosé produced from the Mediterranean varietal sangiovese. We have found the Mediterranean varietals to be well suited to this style of rosé where balancing fruit flavours, savouriness, natural acidity and colour are all important factors to producing premium rosé.

The sangiovese grapes were picked on 19 March 2025. The parcel of fruit was brought to the winery and gently destemmed and crushed directly into the press with approximately two hours of skin contact occurring prior to a gentle pressing.

The free run juice was handled oxidatively and remained on full solids for two days before rough racking and the introduction of an indigenous yeast to initiate fermentation, with 10% of the wine fermented in 3-year-old oak barrels. Following a slow and cool fermentation, the wine was rested on its lees for four months prior to final blending and preparation for bottling.

Tempranillo originated in Spain and is the dominant variety used in wines from the Rioja and Ribera del Duero regions. It is also a major blending grape used in the production of Port (Tinta Roriz in Portuguese).

Although not widely cultivated in Western Australia, tempranillo tends to thrive in cool climate sites, leading to tightly packed bunches that retain a balanced tannin structure and natural acidity during ripening. The result is a medium bodied, food friendly style.

The 2025 vintage fruit was picked in pristine conditions on 2 April. The grapes were crushed into a small fermenter upon arrival to the winery. The juice then underwent an extended and gentle maceration. Eighty percent of the wine was matured in single use French oak barriques for approximately eight months. The balance went to two-year old barriques for the same period, before the wine was blended and prepared for bottling.

Five varieties of grapes are permitted in red Bordeaux wines: cabernet sauvignon, merlot, cabernet franc, malbec and petit verdot. In Australia, cabernet sauvignon and merlot are a common blend to produce a Bordeaux-styled red, with merlot’s smoothness and fruit forward qualities helping to balance the high tannins of cabernet sauvignon.

The fruit parcels were picked and sorted between late February and early April 2024. The varietal parcels were cold soaked in small fermenters for two days before undergoing a gentle and extended maceration. This approach helped to soften the tannin profile of the cabernet sauvignon. The wine was then matured in 225L Bordeaux oak barriques (30% new) with the balance to aged Bordeaux barriques. The wine was matured in barrels for fourteen months before being prepared for final blending and bottling.