The fruit for this wine was sourced from the
Estate Vineyards of Wallcliffe and Trinders
along with a 38 year old vineyard in the
Wilyabrup sub region of Margaret River.
The soils are predominantly deep sandy
loams with high lateritic gravel content over
clay. Shoot and leaf removal techniques
were used to ensure a balance between
fruit exposure to light whilst providing
protection from the midday sun.A wet winter and warm spring encouraged
uniform growth in all varieties. An ideal
fl owering period marked the beginning of
a long dry spell lasting until mid-February.
The harvest for red varietals was ideal with
fi nished wines defi ned by excellent tannin
structure and length. The vintage is sure
to be amongst the greatest vintages for red
wines in Margaret River.

A sweet luscious bowl of blackberries and
ripe currants lures the nose to an array of
sweet spices including cinnamon, nutmeg
and anise. Dark chocolate and a fragrant
violet lift enhances its intensity.

A rich, soft and textural palate is
characterised by dark berries and cherry
ripe. Fine powdery tannins complete a very
silky palate.

Dark red and crimson.

Five-spice duck breast with muscatels.