Select parcels of Margaret River chardonnay were wild fermented in 100% French oak barriques and matured with regular batonage for a period of 8 months. The citrus and white peach aromas complex with fluffy lees and funky wild yeast characters that flow onto the palate and provide creamy texture and layers of flavour with soft acidity and impressive length.

The Grapes were hand-picked and then chilled in our cold rooms before whole bunch pressing. The juice was then transferred to French Oak barriques, and the fermentation carried out by indigenous yeasts. On completion of fermentation, barrels were stirred over a 6 month period in order to build texture and complexity. Individual barrels were then selected for the final blend and remained in oak for a further 2 months prior to bottling

Elegant flavours of dark cherry and star anise are supported by sweet tannins, the typical line and length of this variety enhanced by a fine backbone of cedary mocha oak. Selected from the Margaret River vineyard the grapes were crushed into static fermenters where the juice and skins underwent a cold soak. During fermentation extraction of colour, flavour and tannin was achieved by "pumping over" regularly, allowing the fermenting juice to have maximum skin contact. Once optimum flavour and tannin profiles were achieved, the wine was drained and pressed to barrel. Malolactic fermentation and 18 months maturation took place in fine grain French and Hungarian oak barriques.

The Shiraz shows aromas of red berry fruit with hints of mocha. The palate is complex and layered with raspberry and strawberry dominating, fine oak adds spice and vanilla to the palate. This wine is exceptionally balanced, finishing with layered silky tannins. The fruit was sourced from our 3 Oceans Frankland River & Margaret River vineyards.Primary fermentation and malolatic fermentation took place over 14 days in small red fermenters and pumped over by hand to extract the beautiful colour and flavours. Each region of shiraz was kept separate and then racked to American and Hungarian oak barriques for 15 months of maturation prior to optimum blending.

Carefully selected from our Margaret River vineyards the grapes were de-stemmed and crushed. 6 months of barrel maturation and regular lees stirring follow to integrate the lemon scented tropical fruits and lightly toasted oak characters to create a complex and textured wine with great poise and length. The free run juice was allowed to settle in tank for two days before being racked to French oak barriques for wild yeast fermentation. Once ferment was complete the wine underwent a small amount of batonage in barrique over 4 months and the wine was lightly fined prior to bottling.