Local. Knowledge. A play on words that represents the depth of experience that we collectively and individually bring to making cabernet sauvignon together in Margaret River. So, when the confluence of time, place and relationships presents a Cabernet opportunity; take it! Fruit from mature Houghton Selection Cabernet Sauvignon vines was crushed to open vats and fermented with the influence of wild yeast and hand plunging. Gently pressed after seven days on skins, the wine was matured in French oak barriques for fourteen months. The result is inky, pure, and quintessentially Margaret River Cabernet Sauvignon. Vegan friendly. Production 384 cases

Margaret River pinot noir, hand-picked, whole bunch pressed, then wild barrel fermented with chardonnay lees. Uber light in colour, pale blush is this Rosé Blonde’s favourite colour this season. An eminently drinkable Rosé Blonde for all occasions. Vegan friendly. Production 140 cases

Boya means ‘stones’ in Noongar, the language of Margaret River’s Traditional Custodians the Wadandi people. Handpicked Gingin clone chardonnay was wild fermented with full solids in fine French oak barriques. Stones, collected from our favourite coastal locations in Margaret River, were added to the barrels during maturation, keeping them full and assisting the lees stirring process by rolling the barrels. The result is a truly unique and complex Chardonnay that reflects its sense of place. Vegan friendly. Production 270 cases

Margaret River verdelho, underwent whole bunch, carbonic maceration for 3, 4 and 6 weeks, following pressing the juice, with full solids was wild barrel fermented. A different perspective on verdelho: tangy and textural jungle juice with salivating grapefruit, pithy phenolics. Vibrant and fresh… and just a little bit kooki! Vegan friendly. Production 125 cases

Spanish for ‘the stones’, Las Piedras Tempranillo was handpicked from 52 Stones Vineyard, which is tucked away in the Ferguson Valley, Geographe. Handpicked, the grapes were destemmed to open vats, with whole berries fermented under the influence of wild yeast and hand plunging. Gently pressed after 10 days on skins, the wine was matured in seasoned French oak barriques for nine months, which were topped with stones to keep them full. Vegan friendly. Production 94 cases

Continuing our exploration with verdelho, we took the carbonic macerated, hand-picked, single vineyard Wilyabrup verdelho experiment a step further in 2021….. Adding bubbles, lots of bubbles!