Cabernet aromas of mint, violets, savoury dry herbs and briary hedgerow fruits, all spiced with a touch of mocha and toasted oak. The palate is a bag of bramble fruits – red currants, mulberries, plums, blackberries and blueberries, all supple and rich. This ambling fruit power is bridled by an ample swathe of fine fruit tannins, well assisted by the finest grained French oak.

Growing Conditions

Across the temperate south west of Western Australia, the winter of 2015 was typically mild with sufficient rain to fill catchments. The spring was less blustery than preceding years and the start to summer, warm to hot. All in all, a promising start. As summer progressed, the early warmth suggested a rapid fire, short vintage. Then in the third week of January, this prediction was derailed by a significant (65 to 90 mm in one day) – an unprecedented deluge. The rain proved to be more of a blessing than a curse due to the dryness of the soil profile and the timing of the event. With verasion well advanced in late January, the native marri bloomed throughout the region, keeping the birds otherwise occupied and away from the precious grapes! This “bird pressure” as we call it, has a significant impact on quality, quantity and stress levels in any vintage. The remainder of the vintage progressed with little weather distractions.


The individual vineyard blocks that contribute to Miamup Cabernet are vinified separately. After fermentation on skins, the malolactic is conducted in tank prior to barrel maturation. Maturation occurs in our favourite French oak for 18 months. This length of time in oak allows for the thorough integration of oak and fruit tannins. Bottling occurs in September of the wine’s second year and released when ready.


Deep garnet in colour with youthful and classic .

Food Pairing

Saltbush spit roasted lamb, with wild rosemary gravy.