Juniper

The 2014 vintage marked our first release of this wine which is sourced form our dry grow Wilyabrup vineyard, and in some vintages sometimes supplemented by a parcel from our Karridale vineyard. Selectively picked, sorted, hand-plunged in open fermenters and usually matured in old hogsheads

A truly complex, layered wine, showing savoury elements, lees derived flintiness, nutty oak notes, fine acidity & an impressively persistent finish

This single vineyard wine is made from our dry grown Wilyabrup Cabernet Sauvignon planted in 1973, picked in a number of small batches and carefully crafted to make the best Cabernet possible. Small quantities of other complementary varieties are trialed during the final blending to further add to the depth and complexity of the Cabernet Sauvignon. Elegant structure, complexity, depth of quality fruit, balance and longevity are the key goals.

100% Estate grown Clone 76 Chardonnay from a single block on our Karridale vineyard, which has a fine, lemon citrus profile & a lighter mineral structure making it perfect for this style of sparkling wine

Well weighted, fruit salad aromas & flavours are complemented by notes of herbs, spices & smoked cashews. Long clean citrus finish

A blend of old vine Shiraz & Tempranillo that undergoes carbonic maceration, before being destemmed, fermented on skins before pressing & completion of ferment in barrel. A light dry fruity & savoury style of red inspired, in part, by Beaujolais

The first vintage we have made of a Botrytis Riesling as the weather conditions were favourable for the development of the Botrytis mold.

Single vineyard, medium to full-bodied, with intensity, complexity, concentration, texture, persistence & balance. Fine, linear, restrained style, with crisp acidity, elegant & citrus with mineral, spice & nutty/bran like elements & a very long finish.

A five clone blend, made in the lighter Crianza style using old large-format barrels, which is bright & varietally expressive. A rich dense wine, offering raspberry, cherry & spice flavours with a savoury edge, background oak & fine, resolved tannins

Single vineyard origin, complex & concentrated, structured, refined, power with finesse, integrated oak & seamless tannins

A Margaret River blend of the Bordeaux varieties, brightly fruited and very approachable – tellingly it remains the most popular wine at the cellar door

Medium-bodied, lush with dark-berried and cherry flavours, hints of oak derived cinnamon, savoury complexity, finishing with velvet-like tannins & impressive length.

Fragrant, with dark berry & spice notes from a whole bunch portion; the palate medium-bodied, concentrated, juicy & succulent with fine savoury tannins

Single vineyard origin. Zippy, bright, & textural, with pear, stonefruit, spice & nutty, saline elements. Notably refreshing

Margaret River Semillon is very distinctive and at Juniper we are aiming to produce a fine, elegant, complex wine with medium-term cellaring potential from this wonderful variety. The use of ‘free range’ yeast, barrel-fermentation in tight-grained French oak and maturation on yeast lees are all employed to build texture and structure along with a touch of smoky complexity without dominating the fruit characters and maintaining elegance in the wine.

Typically, multi-layered, richly textured yet restrained & elegant. Shows subtle white peach flavours, aromas of cashew, bran, toast, & a touch of cream, with a grapefruit finish. Fresh, delicate, textured & persistent.

A blend of up to five Chardonnay clones, but principally Gingin. Citrus, melon & apple aromas, with a suggestion of bread & nuts. A fine nectarine/honeydew palate with intensity, medium weight & richness; clean, persistent finish with a citrus tang

Medium to full-bodied & made as a bright & fruit-driven style showing black & red fruits with dried herbs, spices & a whiff of mint. Oak is muted, tannins ripe but firm

Roger Hill was passionate about Margaret River Cabernet Sauvignon, and the principle aim at Juniper when he was running the business, was to consistently make Cabernets that would rank with the best that the region had to offer. Continuing in this vein, after his passing, we released a Cabernet that we named The Tribute from the 2013 vintage in recognition of his contribution, of the site itself and of Mark Messenger’s efforts to realize the dream. The Tribute is only released in exceptional vintages

Made from the oldest unirrigated Shiraz vines in Margaret River. Medium-bodied with spice notes, fine tannins and great elegance

At about the same maturity we would pick for a dry style of Riesling, the vast majority of the fruit bearing canes are cut, and approximately 85% of the crop then dehydrates for 2 – 3 weeks on the vine until it’s suitably dried - but not too raisined. This preserves the wine’s natural acidity that provides a foil to the sweetness in the wine.

Sourced from all three vineyards, incorporates all five Bordeaux red varieties, fragrant, fresh, juicy, with cassis & cherry flavours fine tannins & modest oak

Single vineyard, vibrant, aromatic & lifted medium-bodied with expressive Cabernet fruit flavours; smooth, refined tannins & tremendous length