VINIFICATION Hand-picked in the middle of March, then into our open fermenters. Hand plunged and on skins for 12 days. Malolactic fermentation in barrel. Matured in 37% new French barriques (63% second usage) for 14 months. TASTING NOTES Tipping its hat to its predecessors with its beautiful graphite-like minerality and soft cigar box, the 2020 Montague Estate Viribus Reserve Cabernet Sauvignon continues this vineyards penchant for producing Cabernet with amazing elegance and grace. Opening with hints of blackberry briar, plush blueberry, clay dust and pipe tobacco, the Viribus then eases into a palate resplendent with cocoa nib, red currant, and black plum. Glimpses of oregano, cedar and leather strap round out this beautiful fruit-forward wine. Food Pairing: Portobello mushrooms, Slow-braised venison, Roast lamb with rosemary. Cellaring Potential: Now – 8 years. COMPOSITION Alcohol: 14.5% pH: 3.62 Total Acidity: 6.2 g/L Composition: Cabernet Sauvignon 98.5%, Petit Verdot 1.5%

VINIFICATION The Semillon and Sauvignon Blanc grapes were harvested off the Montague Home Estate, then crushed, clarified, and fermented separately in stainless steel tanks. 20% of the unclarified Sauvignon Blanc juice was wild fermented in seasoned French oak puncheons to develop texture and complexity, before being blended back with the tank components 4 months later, just prior to bottling. TASTING NOTES Whilst there are classic French hints in this white Bordeaux blend, this 2021 release of Sauvignon Blanc Semillon is unmistakably Margaret River. The nose opens with a wreath of pretty Jasmine flowers and apple blossom before swirling into the classic passionfruit and kiwi fruit on the palate. The faintest hints of fresh pea shoots and green tea crowned this beautiful summer wine. Crisp acidity ensures focus, structure and length making it perfect with food or without. Food Pairing: Fresh sardines with feta, chargrilled squid, or simple grilled chicken. Serving Temperature: 7-10°C. Cellaring Potential: Enjoy now or up to 5 years. COMPOSITION Alcohol: 12.5% pH: 3.11 Total Acidity: 6.6 g/L Composition: 56% Sauvignon Blanc 44% Semillon

VINIFICATION Grenache and Mataro grapes from Frankland River, and Shiraz grapes from Margaret River were separately harvested, fermented and then matured in select French oak barrels for 8 months (20% new), before being blended prior to bottling. TASTING NOTES A beautiful bouquet of red liquorice, black tea, and blackberry briar spill immediately out of the glass with subtle hints of sun-dried wild herbs. The finely textured palate exudes rich forest fruits with a light wash of baking spices and ginger snap. Spirited but not wild, sumptuous without being wantonly luxurious. The usage of seasoned oak puncheons and barriques cradle the supple fruit through to a long finish. Food Pairing: Roasted pork belly polpette with polenta tomato sauce. Cellaring Potential: Now – 8 years COMPOSITION Variety: 45% Grenache 33% Shiraz 22% Mataro Alcohol: 14% pH: 3.57 Total Acidity: 6.0 g/L

VINIFICATION Fruit was whole bunch pressed and primary fermentation took place largely in first and second use French oak. Secondary fermentation took place in bottle in accordance with the traditional Champagne method. Ageing specifics: Matured on lees in barrel for 5 months before bottling and secondary fermentation in August 2019. TASTING NOTES A fine, dry and elegant style of sparkling wine produced from Montague Estate’s exceptional single-estate Chardonnay. A fresh bouquet of apple blossom, citrus, and grapefruit prepares the way for a palate that reveals a deliciously fine and precise bead, crunchy apple, nashi pear and lemon zest with subtle hints of pine nut, honeysuckle, and wet gravel. A fine, pointed, mineral finish. Cellaring Potential: 8-10 years. Serving Temperature: 7-10°C Food Pairing: Freshly shucked oysters and cured meats. COMPOSITION Variety: Chardonnay - 100% P58 clone. Alcohol: 12.6%

VINIFICATION The 3 varietals were harvested over 3 weeks in March 2021 and fermented separately in open fermenters. All batches were pressed to oak and matured separately for 13 months until individual barrels were selected for blending in July 2022. The oak selection was a combination of new (15%) and seasoned French and Hungarian oak Hogsheads. The final blend was filtered and bottled in August 2022. TASTING NOTES Dextra (meaning ‘right hand’ or ‘right side’ in Latin) is our homage to the exquisite wines of Bordeaux’s Right Bank (northern side of the Dordogne River). These wines, being predominately Merlot-based have long been a quiet favourite of ours with their softer mouth feel and their fruit weight. Cottage herbs, violets, and bay leaves spill immediately out of the glass, with just a hint of blood and sandalwood. Soft blue fruits chase the bouquet onto the palate and swirl together with notes of raspberry, baking spice, and pencil lead. Time in the glass will see glimpses of black olive and charcuterie on the nose. The 2021 Dextra is a soft, fine-boned wine. Pretty and elegant, gentle, yet thought-provoking. Best Drinking: Now – 8 years. Food Pairing: Roasted Duck with Root Vegetables. Composition: 57% Merlot 29% Cabernet Franc 14% Petit Verdot. pH: 3.40. TA: 6.3 g/L. Alcohol: 13.8%

VINIFICATION Chardonnay grapes (clone P58) were hand-picked on 22 February 2021, chilled overnight, then whole bunch pressed the following morning directly into a combination of 40% new and 55% seasoned French oak barriques. Indigenous yeast completed the ferment to dryness. The wine was then matured in oak for a further period of 9 months, prior to filtering and bottling on 30 November 2021. TASTING NOTES A pretty flirty opening bouquet here, delicate and yet rather coquettish at the same time. A suggestion of honeycomb oversees hints of citrus pith, apple skin, white peach, and Poseidon-approved ocean mist. This Chardonnay is bright and elegant, textural and layered, with refreshing river stone minerality tethered to a precise acid backbone. Crushed hazelnuts and soft brûlée underpin right through to the finish. Serving Temperature: 10 -12°C Food Pairing: Pumpkin and Pecorino Ravioli or a cheeky room-service Club Sandwich – all Bacon, Chicken and Mayonnaise (because you should!). Composition: 100% Chardonnay. Alcohol: 13.9% pH: 3.22 Total Acidity: 8.3g/L