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The Case For Castelli»
Great wines from the Great Southern, the nether southwest rump of the continent, which yields the most astonishing quality vintages, both red and white. Castelli are a family of renewable power engineers, who are at their happiest picking grapes off vines. Boutique and very hands on, their efforts have been rewarded by prestigious international accolades, including Royal Perth Trophy for Best Chardonnay, San Francisco and International Wine Challenge Gold for Cabernet Sauvignon, Sydney Blue Gold for Shiraz. Defined by weighty palates, edifying complexity and statuesque grace, the entire range of Castelli represent an inspiring opportunity for immersion into the chiselled and strapping, stately Great.. Wonderfully winsome whiffs from the west»
Baled & Bottled By Balnave»
Coonawarra graziers have access to the finest soils for viticulture. Doug Balnaves was born in the very heart of Coonawarra, quite near the sacred cricket pitch at Penola. An accomplished herdsman and shearer, Balnaves took up the challenge of planting vineyards in 1971. Working under the tutelage of legendary Coonawarra winemaker Bill Redman, Balnaves immersed himself in the culture of the vine, ultimately establishing a grande marque of Coonawarra and securing the inaugural presidency of the Coonawarra Vignerons Association. He remains a lifelong member of the Penola Pipe Band. For those who like their wines structured yet satin, powerful yet prettily perfumed, in the mouthfillingly muscular Coonawarra.. The old sheep shearer's shanty»
Right On Red Hill»
Lindsay McCall's enthusiasm for great wine began in the 1970s, he established his first Mornington plantings in 1985 on the site of a derelict orchard at Red Hill along Paringa Road. From day one, McCall focused on exactingly managing the soils and the vines, after completing his day job as local school teacher. His affinity for the land and astonishing feel for winemaking produced monumental vintages of Pinot Noir, which propelled the exquisite range of Paringa Estate wines to international renown. McCall works closely with Mornington's finest vignerons to nurture better standards of viticulture and deliver finer vintages with each harvest. Limited yields of elite parcels, the artisanal efforts of.. Exquisite editions by the master of mornington»
Hues Of Healesville»
Planted to the tranquil Shangri-La of a sun warmed slope in Yarra Valley, TarraWarra was established 1983 by the founders of the Sussan and Sportsgirl brands. Philanthropists and patrons of the arts, Mr and Mrs Besen, AO and AO respectively, took a highly aesthetic approach to the pursuit of viticulture. Healthy soils and happy fauna were the means to an end, good wine comes from a sound ecology, but great wine needs the inspiration of a holistic engagement with the arts. It is here at Healesville that habitues can savour the Sauvignon while immersing themselves amongst the work of our national masters. A costly collection of canvas by our merry Messrs Boyd and Whiteley, Drysdale, Brack and Pugh,.. Take the trek to tarrawarra»

Cape Naturaliste Semillon Sauvignon CONFIRM VINTAGE

Sauvignon Blanc Semillon Margaret River Western Australia
Originally a coach inn for travellers on the three day journey between Perth and Margaret River, Cape Naturaliste also served as a destination for whale ships taking on supplies of vegetable grown to the valley's rich alluvial soil. A holistic, bio-dynamic philosophy, practised amongst the vines at Cape Naturaliste, yields harvests of grapes which are as natural as those picked off vineyards long ago. A brisk fermentation achieves the clean, fresh palate for which this style is so renowned.
Available by the dozen
Case of 12
$251.00
The undulating topography of Cape Naturaliste is an asset for drainage. Sea based fertilisers and a fish head soup are employed to increase the micro- biologic life of soils. Norwegian Kelp is used as a foliant spray and has an immediate effect on the health of plants, contributing to evenness of fruit set. Pruning techniques, cropping levels, canopy treatment and restricted intrusion from vehicles, are just some of the measures taken to ensure that this unique vineyard produces the cleanest and healthiest fruit in Margaret River. Parcels of Semillon grown to rich alluvial flats are vinified alongside Sauvignon Blanc planted to sandy loam over limestone, alluvial flats and quartz gravels, to be bottled promptly upon completion.
Very pale grassy green hue. Bouquet shows stonefruit and tropical notes followed by hints of citrus. Fresh herbal flavours add weight to the palate which finishes clean to zippy acidity and a closing impression of freshness. A touch of barrel ferment on occasion is added to the wine, achieving a fuller mouthfeel and contributing to the wonderful depth of palate.
Sauvignon Blanc
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Cape Naturaliste
The first vineyard you'll see on the ocean side of Caves Road when travelling south from Yallingup town hall, lying in a picturesque valley behind Smith's Beach is Cape Naturaliste

The site started life as a coach inn for travellers on the three day journey between Perth and Margaret River in the horse and buggy era. The property was later developed into the Thorn Hill Dairy, during which time whaling ships would sail into the sheltered waters of Smiths Beach to replenish with supplies grown in the valleys rich alluvial soil.

Cape Naturaliste

In 1970 the surrounding topography was discovered to be rich in mineral sands. A mining company purchased the land with the intention to mine the valley. Fortunately the government stepped in and declared it to be A grade zoning for national park. The property was finally acquired by Craig Brent-White who planted the first vines in 1997.

Vineyards are a natural choice for the area, as they preserve the beauty of the valley. The undulating topography is one of the contributing assets for drainage, an important factor to control the vigour of the vines. A bio-dynamic philosophy towards farming techniques includes the restoration of native plant bio-systems along the watercourses.

Sea based fertilisers such as Norwegian kelp and a fish head soup, undiluted and containing all essential element, are utilised in the vineyard to increase the microbiol life in the soil. The kelp is used as a foliant spray, it has an immediate effect on the health of the plants, and assists with the evenness of fruit set. Cover crops of; oats, rye grass, clovers, canola and barley have been rotated over the years together with the broad acre spreading of compost.

Cape Naturaliste

NPK (nitrogen, potassium and phosphorus) is a foliant application that uses fusion technology, it opens the pours in the leaves and the intake is instantaneous. Pruning techniques, cropping levels, canopy treatment and restricted intrusion onto the vineyard by vehicles and tractors are some of the measures taken to ensure this unique vineyard produces some of the Margaret River's cleanest and healthiest fruit.

The valley's rich variety of soil types are ideal for the growing of premium wine grapes. The maritime location cools the vines with clean air from the Roaring Forties, leading to wines of great character and depth. The quality of rain water after a good spring soak helps ease the thirst in the early part of the season and post harvest. Although some of the paddocks are dry grown due to the presence of underground springs, the intensity of flavours is further enhanced by fruit exposure, bunches per vine, shoot thinning and by discarding any bunches that don’t complete verasion.

Cape Naturaliste Reserve wines are barrel aged in French and American oak for 14 months. 2005 saw the first vintage barrel aged for 24 months. The object is to offer wines that are 3 to 4 years old upon release. Vintages are cellared at the winery post bottling, stored and aged for at least 12 months.

Cape Naturaliste