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Samuel Smith migrated from Dorset England to Angaston in the colony of South Australia circa 1847, he took up work as a gardener with George Fife Angas, the virtual founder of the colony. In 1849, Smith bought thirty acres and planted vines by moonlight, the first ever vintages of Yalumba. One of his most enduring legacies were some unique clones of Shiraz, which were ultimately sown to the illustrious Mount Edelstone vineyard in 1912. Angas's great grandchild Ron Angas acquired cuttings from the Edelstone site and migrated the precious plantings to his pastures at Hutton Vale. The land remains in family hands, a graze for flocks of some highly fortunate.. The return of rootstock to garden of eden»
Just a few kilometres north of Lowburn, near the windswept shores of frigid Lake Dunstan, atop the parched and laborious terroirs of Central Otago, a high country merino stud between the Amisfield and Parkburn streams was sown to vineyards two decades ago. Grazing country makes magnificent viticulture, the austere alluvial and glacial schist soils now yield the quality of Pinot Noir which has defined Central Otago as the world's most demonstrable marque in full bodied, intensely complex, yet beguilingly seamless Pinot Noir. The challenging terraces which spiral around the fractious knolls of Amisfield Vineyard, sire a sensational range of wines defined by.. Satiations from the nethermost regions»
W. J. Seabrook & Son have been a part of the Australian wine industry since 1878. Many an ancient storefront, right across the country, are still emblazoned with the family label. Fifth generation vigneron Hamish Seabrook drew inspiration from time well spent at other illustrious estates, establishing his own personal repute as a distinguished winemaker during tours of duty at Bests Great Western, Brown Brothers Milawa and the Barossa's exalted Dorrien. A key to the long lived excellence of the Seabrook trademark has been a canny selection of exceptional vineyards fruit. Hamish hand chooses his harvests from the finest vineyards in the land, just as his.. Salutations to seabrook»
After founding Mornington's eminent Moorooduc Estate and decades crafting the most memorable vintages for Mornington's leading brands, Richard McIntyre established a tiny, single hectare vineyard, on a prominent, high elevation site at Arthur's Seat, with a view to producing limited yields of the most exquisite small batch wines. The techniques of choice are wild yeast ferments, minimal intervention and good French oak, with a nod to traditional Burgundian practices, which allow the wines to speak of provenance, express their specificity of clone and articulate their sense of place. There's not much Bellingham made but every bottle passes through the hands of.. Limited editions by the master of moorooduc»

Devils Lair Hidden Cave Cabernet Shiraz CONFIRM VINTAGE

Cabernet Sauvignon Shiraz Margaret River Western Australia
Devil's Lair are auspiciously positioned at the heart of Leeuwin Peninsula, within the dress circle of Margaret River's most eminent wineries and prestigious vineyards. The climes here are very like the balmy maritime conditions of Bordeaux, red varietal grapes are intensely flavoured and lined by the finest tannins. There is a folklore of hidden caves and devilish marsupials which sets the background to Devil's Lair cryptic range of wines. A mostly Cabernet accord with a third of Shiraz, Hidden Cave is seamless and redolent, in opulent Margaret River claret styling.
Available in cartons of six
Case of 6
$179.50
Devilish thinking is not only encouraged, but celebrated at Devil's Lair. The Hidden Cave range is all about the established style of wines that Margaret River does best, cannily crafted with a slightly devilish twist. The viticultural team are charged each year, with the mission of assembling the finest Margaret River harvests to fashion articulate regional wines. Parcels of Cabernet Sauvignon and Shiraz are treated to a crush and term of cold soak, inoculated in controlled fermenters and vinified at closely managed temperatures. Upon completion of ferments and a course of malolactic, batches are filled to a selection of seasoned French oak barrels for a year's maturation.
Rich purple with garnet hues. A nose that's instantly recognisable as Margaret River, cassis and cigar box notes, black and blue berries. A currant and brambleberry flavoured palate, fine elegant tannins are woven around a core of sweet black cherries and cassis. A wine that evolves in the glass as layers of fruit awaken. A lingering spice on the intensely aromatic, berry filled finish.
$10 To $19 Reds Western Australia
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Devils Lair
The winery takes it name from the nearby Devil's Lair cave, hidden amongst the hills of Margaret River

The Leeuwin Peninsula extends from 33.5 degrees south to the 34.5 South parallel. Tempered by the warm currents of the Indian Ocean, the area enjoys maritime conditions. At the southern end where the Indian and Southern Oceans meet at Cape Leeuwin, the respective warm and cold currents throw a pall of humidity and cloud over the area, moderating summer and winter extremes. Devil's Lair cave is an ancient, mysterious place known to have been inhabited as long as 40,000 years ago. Fossil remains of the elusive Tasmanian Devil discovered on the site are believed to be the origin of the cave's name. Hailing from the premium wine growing region of Margaret River, Devil's Lair forms part of the Great Estates that produce wines of the highest quality.

Devils Lair

This strongly maritime-influenced climate is not dissimilar to Bordeaux in a dry vintage; hence the quality of its Cabernet Sauvignon and Merlot. As the latitude increases, soil type changes from sand, to loam, gravel and finally back to sand. Located 10km from the coast Devil's Lair Vineyard lies on the 34.25 South parallel and enjoys frost free but very cool growing and ripening seasons from the influence of nearby Cape Leeuwin.

The wines made from the region have gained a well deserved reputation for clarity and delicacy of fruit flavours and elegance in their structure. These characteristics are expressed strongly in our wines, which reflect the singular combination of geology, geography and climate that is unique to the Devil's Lair estate.

Situated on the southern end of the Leeuwin Peninsula, the 200ha estate is planted to noble varieties in deep draining ironstone gravel. A man-made, 14ha lake in the central valley of the vineyard provides supplemental drip irrigation. Fruit for the vineyard was first vintaged under the estate's own label in 1990.

Devils Lair

Prior to this the annual crush was sold to other wineries. Only Devil's Lair grown fruit is used in the estate labels with approximately 500 tonnes of fruit processed annually. Current vineyard planting's total 87ha, with the first vines established in 1981. Devil's Lair are also headquarters of the dynamic Fifth Leg range, wines which hacve won the hearts of consumers throughout Australia and aropund the world.

Born in Perth, Devils Lair winemaker Stuart Pym began his winemaking career in 1983 at the Margaret River family winery. Stuart spent eight years with Voyager Estate as winemaker and production manager. He has previously worked vintages in the Yarra Valley and Bordeaux, and in 1998 undertook a study trip to Tuscany and Piedmonte, focusing on Sangiovese and Nebbiolo. Stuart joined Devil's Lair in September 2000 to continue working on the foundations laid by his predecessor Janice McDonald. "My focus has always been to make great wine, and I would only consider winemaking positions where the focus is to make the absolute best. Margaret River is the only place I would consider making wine. The stunning quality of the Chardonnay and Cabernet Sauvignon from this region, and its regularity, make working in this area a privilege.

Stuart's aim is to allow expression of the unique personality of the Devil's Lair site by deliberately limiting yields and carefully managing every aspect of grape growing and winemaking. "There is no doubt that great wine is made in the vineyard. Devil's Lair has a fantastic site, which is already achieving stunning results, but this does not mean we can't do better. It is a real focus of mine to maximise the quality from the vineyard."

Devils Lair