These wines represent the best parcels of fruit from theVintage; they are identified early on and kept aside. Both of these wines have been matured in French oak for 18 months before being carefully blended prior to bottling.


  • James Halliday - 96 Points

  • The fragrant bouquet and the finely detailed cassis/blackcurrant fruit, with touches of black olive and bay leaf, all effortlessly communicate with the medium-bodied palate, replying on the innate quality of the grapes.

  • Ray Jordan - 96 Points

  • Beautifully poised and expressive cabernet. The bouquet is all floral and cigar box with a touch of black olive. The palate is where is ratchets up a notch. Graphite and minerally ironstone threads through to the tightly controlled burst of flavour intensity and drives to a sustained finish. It's loaded with power, yet delivered with an effortlessness that is so appealing.

  • Justin Knock MW - 95 Points

  • Complex palate overlaying sumptuous tannins. Subtle & herby a terrific structural tension. I thought this was a compelling wine - obviously well suited to food and contemplation.

  • Anthony Rose - 94 Points

  • A stylish Cabernet from Wilyabrup with subtle french vanilla oak underpinning a crème de cassis and chocolatey opulence tinged with herbal notes in a fine-textured framework of fruit that reminds me of a good Margaux.

  • Decanter Magazine - 94 Points

  • Top 3: Justin Knock MW, Anthony Rose.

  • Margaret River Wine Show 2015
  • Royal Melbourne Wine Awards 2015
  • International Wine Show 2016
  • Wine Show WA 2016

2017 Reserve Cabernet


A single vineyard in the Wilyabrup sub-region of Margaret River is sourced for this wine. This vineyard consistently produces perfectly balanced parcels of Cabernet Sauvignon, Malbec and Petit Verdot. The site is completely dry grown on gravel loam soils and the quality of the site is reflected in its ability to grow healthy well balanced canopies and ultimately grapes.


Leading into the 2014 vintage we had excellent rainfall during the winter months of 2013, some strong winds in spring and minimal rain during the summer period and ideal diurnal weather conditions during the ripening period. All in all very favourable conditions for producing high quality grapes and wines.

  • Harvest Date

  • End of March and early April 2014
  • Analysis

  • Alcohol 14.5 %
  • TA 6.4 g/l
  • pH 3.62
  • Bottling Date

  • November 2015


All parcels from this site are harvested during the cool of the night. The fruit is crushed and destemed to Static Fementers. Ferments are maintained at cool temperatures with minimal pump overs, to ensure delicate extraction of flavours and colour. The wine is on skins for up to one month and then pressed off to a mix of French oak barrels - a third in new and the remainder into second and third use oak for 18 months barrel maturation.

  • Closure

  • Screwcap
  • Cellaring

  • 10 years+

Tasting Notes

Our reserve cabernet is a selection of the best cabernet sauvignon parcels from the 2014 vintage. A complex bouquet of blueberry, cassis, violet and graphite. The palate is beautifully balanced and finely structured showing luscious red berry fruits and smooth fine tannins. Aged in French oak for 18 months this wine offers excellent cellaring potential.