Fruit sourced from the Credaro’s premium Kyella vineyard in Wilyabrup. Winemaking sees wild fermentation. Nine months maturation in French oak (barriques and puncheons, around 30% new) with regular lees stirring. […]
Fruit sourced from Credaro’s Kyella vineyard in Wilyabrup. 12 months maturation in French oak barriques (35% new) Winemakers are the legendary Cliff Royle and Paul Callaghan. Credaro, 1000 Crowns, Cabernet […]
Fruit sourced from Credaro’s Kyella vineyard in Wilyabrup. 30% whole bunches in the mix. “Traditional” fermentation. 10 months maturation in French oak barriques (20% new) Winemakers are the legendary Cliff […]
Fruit sourced from Credaro’s high-density planted Kyella Vineyard in Wilyabrup (comprising Houghton, 337 and 191 Cabernet clones). Some fruit batches cold-soaked for added complexity. Malolactic fermentation in tank (for freshness) […]
Fruit sourced from Credaro Kyella (Wilyabrup), Carbunup, and a ‘premium Treeton grower.’ Whole bunches and whole berries in the press. Wild fermentation. Nine months maturation in French oak (barriques and […]
Part of Howard Park’s Distinguished Sites range. Planted in 2008, the Leston Vineyard is located in the heart of Wilyabrup in the premier wine growing region Margaret River. Fruit comes […]
Part of Howard Park’s Distinguished Sites range. Winemaking remains the same as previous vintages with parcels fermented in open vats and closed stainless steel before 18 months maturation in French […]
Same winemaking as previous vintages. When you’re on a good thing, stick with it. Fruit comes from “several select vineyard sites located in the Wilyabrup sub region and north to […]
Second release of the label that forms part of the greater Hill Smith Family Estates stable. Winemaker Heather Fraser puts through 100% barrel and wild ferment, a touch of malolactic […]
Part of the greater Hill-Smith Family Estates stable. Fruit from the renowned Wilyabrup sub region in famed Margaret River. Winemaker is Heather Fraser, with her signature proudly displayed on the […]
